Vega Sicilia Valbuena 5º (750ml)

  • Wine Type

    Red Wine

  • Size

    750ml

  • Vintage

    2017

  • Country

    Spain

  • Region

    Castilla y Leon

  • Sub-Region

    Ribera del Duero

  • Grape

    MerlotTempranillo

  • Farming Method

    Conventional Learn More

  • ABV

    14.5%

  • Food Pairing

    Aged CheeseLambRoast meats

Vega Sicilia is widely regarded as one of the greatest wine estates in Spain.  Located in Ribera del Duero, Castilla Leon.  It is known for its dense, complex red wines.  Few wines have such a distinguished history as Vega Sicilia, which was founded in the 1860’s.  

When the estate’s original founder, Don Eloy Lecanda Chaves returned from France with cuttings of Bordeaux varietals, he planted them alongside the indigenous variety known today as Tempranillo.  Tinto Fino (Tempranillo) has always made up the majority of Vega Sicilia wines.  By the early part of the twentieth century, the estate’s wines had already become renown outside of Spain.  The 1917 and 1918 vintages famously took prizes at the 1929 World’s Fair in Barcelona.  The wine was not easily acquired; the owner decided who should get his wine thus creating an aura of mystery and exclusivity around Vega Sicilia. Eventually, the wines were made available to the world, but the status symbol that was Vega Sicilia endured. 

In 1982, the estate was purchased by the Alvarez family, who brought with them their business prowess and resources while carrying on Vega Sicilia’s winemaking traditions.

Tasting Notes

Pronounced aromas of dark fruits, mocha, sandalwood and savory spices are complimented by sweet smelling vanilla undertones.  Full-bodied with racy tannins, blackberry, spice, floral and balsamic notes. Elegant and linear with a lengthy finish. 

Method

2017 was marked by the frost of the night between April 27 and 28 that Vega Sicilia fought with their anti-frost towers. The end of the season was warm, and the overall rain was low.  This is mainly Tinto Fino (Tempranillo) with 6% Merlot.  Hand harvested and cooled down, it took three to four days of maceration to start fermenting with indigenous yeasts in stainless steel tanks. Malolactic fermentation also takes place in stainless steel.  After fermentation, it was aged for three years, between wood and in the bottle.  French and American wood, new and used 225-litre barrels, 20,000 litre vats, a long and complex process for a great wine.

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$270.00

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