Vega Sicilia is the most renowned winery in the entire history of Spanish wine. The average quality of its wines has remained at the highest level throughout its more than one hundred and fifty years of history, and its legend has survived—and will continue to survive—generations of winemakers and owners. The current owners, the Álvarez Mezquíriz family, purchased the winery in 1982 and have managed to maintain a consistent approach without abandoning evolution or even avant-garde innovation, two essential tools to stay at the top nowadays.
Likewise, the brilliant work of the various technical directors of Vega Sicilia in recent decades has made it possible for the wines of this legendary winery to remain at the highest level. In 1998, Xavier Ausás, at just 28 years old, took over the oenological reins left by a heavyweight like Mariano García. Since August 2015, Gonzalo Iturriaga de Juan has replaced Xavier Ausás as Technical Director of the Tempos Vega Sicilia group.
The winery owns 210 hectares of vineyards, 95% of which are planted with tinto fino (tempranillo) and 5% with cabernet sauvignon and merlot. The vines have an average age of 33–36 years, are spread across 19 soil types—mainly sandy-loam and clay-loam—and are influenced by a continental climate with Atlantic influence.
Vega Sicilia is a luxury that only a few can access. Its extremely limited production forces the distribution of its wines through allocations, and if the winery detects that these allocations are being used to resell the product to other businesses, they cancel them without hesitation. Currently, the parent company (which has its own cooperage) markets three red wines: Valbuena 5º Año, Vega Sicilia Único (with a minimum of seven years of aging in oak barrels), and Vega Sicilia Único Reserva Especial, made with a coupage of three—sometimes two—vintages of Único.
The average production is:
150,000/200,000 bottles of Valbuena 5º Año
50,000/100,000 bottles of Único
18,000 bottles of Único Reserva Especial