Vega Sicilia is to Ribera del Duero what Romanée-Conti is to Burgundy and Petrus is to Bordeaux: a unique myth, and at the same time a "locomotive" for the rest of its original vineyard.

The history of the Vega Sicilia estate does not date back to the Romans or the Middle Ages. It was in 1864 when Eloy Lecanda founded the estate that still embodies the excellence of Spanish wine. Then, determined to imitate the grands vins of the Médoc, he planted mainly Cabernet Sauvignon, Merlot, Malbec and Carménère. But it was especially in 1904 that Domingo Garramiola, a key figure in the history of Vega Sicilia, began to apply Bordeaux winemaking and maturation techniques. This work bore fruit in 1915 when the estate's two legendary wines were born: Vega Sicilia and Valbuena.

The new owners, the Herrero family, decided to reserve their wine for an exceptional public: their friends. This is how bottles of Vega Sicilia began to circulate among the gentry and aristocracy. The unique condition: to be a close friend of the Herreros. The legend of the most exclusive wine in Spain is born, because it is not acquired for money, but for friendship.

After the Spanish Civil War (1936-1939), the winery went through a slump that lasted several decades. But in 1982 a new impetus was given with the arrival of the Ivarez family and their investment in the vineyards, under the authority of winemaker Mariano Garcia. Since then, this family of entrepreneurs has launched parallel projects in Hungary (Tokaj), and in other wine-growing areas in the province of Valladolid (Toro and Peñafiel).

In this 1,000-hectare estate, which rises up to 700 meters above the Duero River, 210 hectares are dedicated to vineyards. Today, Bordeaux varieties have become complements (20% Cabernet Sauvignon, Merlot, Malbec), and Tempranillo has regained its rights (80%). The climate is continental, with Atlantic influence. The estate enjoys low rainfall, lots of sunshine and the Duero River provides morning mist that maintains a certain humidity.

Vega Sicilia wines are known for their long, very long maturation... They spend at least two or three years in new barrels, then move a few more years to older oak barrels, before resting in the bottle for sometimes four years. Therefore, in general, a Vega Sicilia will not reach the taste buds of its lucky buyer... until at least ten years after the vintage.

The result on the palate is unique: arômes of candied fruit, spicy notes, an unparalleled tannic smoothness, where the Ribera del Duero usually stands out for its power.

If you ever decide to travel through Spain's wine country, Vega Sicilia is a must-see. Unlike many French châteaux that remain closed to the public, Vega Sicilia welcomes visitors on guided tours of the "bodega" at all times. It retains its Castilian features, with its brick facade, and its interior includes a chapel built by the original owners. As for the facilities, its romantic and ancestral appearance has been replaced by pneumatic and stainless steel presses, in order to maintain the level of quality required for the wines.

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