Bodegas Y Viñedos Heretat de Cesilia

The present Casa Sicilia farm was founded in 1707, during the period of the third Marquis de la Romana, as a farmhouse dedicated to the production of high quality fruit, wine and oil.
 

Almost three centuries later, in 1998, the present-day wine-making project was started, thanks to the efforts of members belonging to the A.S.T. (Agrarian Society of Transformation) company no.5685 CASA SICILIA. Its aim was to produce a high quality wine, combining the best tradition and the newest technologies to achieve a unique result in the region. Our winery and vineyard are called ´Heretat de Cesilia´ in memory of the former name of the present farm, which is of Valencian origin.
 

Located in Novelda, Alicante, 240 meters above sea level, Casa Sicilia has been a very important agricultural production centre in the area of the Medio Vinalopó for centuries. It owns land throughout the Medio Vinalopó valley and includes the areas of Mola, Ledua, Sicilia and Alcaydías.

The work begins in our laboratory where we also carry out constant fruit ripening controls during the wine harvest period so that we can determine the best moment for gathering. The harvest is carried out manually, collecting the bunches in small 15 kg boxes to avoid crushing. These are then brought immediately to the cellar where they are inspected on a special selection table before entering the elaboration process. We then separate the different grapes to respect each varieties´ scent, taste, characteristic and the individual development properties of that particular variety.
 

The most advanced technologies are applied in the elaboration process to achieve the best hygienic, homogenization and quality conditions. With a conical trunk structure and controlled temperature, the 150Hl stainless steel fermentation tanks equipped with a temperature control system, allow greater extraction of the aromas, tannin and color, which guarantees the optimization of the whole production process. Our elaboration process is based on a maximum respect for the product.
 

In the wine cellar, during the fermentation process, we apply the same way of thinking, so as to get the best quality from our ´Terroir´. The fermentation process involves manual stirring and the addition of a neutral gas. During the maturing period we keep the decanting to a minimum, adding the oxygen needed using a micro-oxygenation process. We also strictly limit adding any products, so as to guarantee a unique and authentic wine, a wine with its own personality.
 

This way, we take care of the whole process, from the arrival of the grapes in the deposits, until the time when the wine is left to age in barrels made of French and American oak. In these barrels the wine matures in silence until it reaches the process of bottling, labeling, and packaging, which is carried out totally in our wine cellar. In this way we guarantee that from the vine to the bottle, our wines are of the best quality.