Vega Sicilia is a winery in the Ribera del Duero region of Spain. The estate is described by Stuart Walton (1995) as ‘the enigmatic 19th century estate growing Cabernet, Merlot and Malbec alongside Spanish varieties, ageing its wines a decade and more in ancient barrels until they gained an eerie and unique potency, and cost the precious earth when finally released.’

Owner: Alvarez family. Previous owners the Herrero family took over. After 50 years their successors were Proses SA. from 1950 to 1964. Under the next owner, Hans Newman,  the estate produced some legendary wines. In 1982 it was sold to the Alvarez family. In this same year Ribera del Duero became a DO or Denominación de origen.

Staff: Technical director: Gonzalo Iturriaga.

Winemaking: From 1985 the estate has made its own American oak barrels in its own cooperage. Allier and Nevers oak barrels are sourced from French cooperages.

Red wines

Valbuena 5 Año: Mostly Tempranillo (called Tinto Fino in Ribera del Duero), plus Cabernet Sauvignon and Merlot. The name signifies this wine ages 5 years before release. Malolactic fermentation takes place in epoxy-lined cement vats. It is aged for three years in barrel.

Vega Sicilia Unico: Made mainly from Tempranillo, Cabernet Sauvignon, Merlot and Malbec. Both alcoholic and malolactic fermentations take place in wooden vats. It is aged for around 5 years years in barrel (it was 10 years historically).

Bibliography

Sarah Jane Evans MW, ‘Ribera and me: a complex relationship’, Decanter, March 2018, p.72-78. 

Serena Sutcliffe MW, ‘A Spanish icon’, Decanter, March 2002, p.34-39.

Stuart Walton, ‘Hot Property’, Wine Magazine, April 1995, p.24-26.