Sicus is a way of viewing viticulture and winemaking. This philosophy recognizes the importance of expressing the terroir in a “food product” which is as dependent and interrelated with the land as wine as. The winegrower is like the humble conductor of an orchestra, and this orchestra is the Nature within which the vineyards grow. In Sicus, we therefore believe that we must conduct the vineyards to achieve the greatest of harmony, bearing in mind that all the species which surround the vines play an essential part in creating a perfect melody … For this reason, we practice environmentally-friendly viticulture, without the use of herbicides or insecticides, fostering a biodiversity of animals, insects and plants. When we transform the grapes into wine, we try to ensure that the fruit expresses itself to the fullest, making certain that the wine’s aromas and flavours come exclusively from the grapes. In some cases we use porous containers such as clay amphoras that allow us to micro-oxygenate the wine while respecting all its aromas and flavours. Ultimately, the wine grower, who of course plays a key part in the making of the wine, must guarantee, manage and respect the other elements which together make up the terroir.