Vega Sicilia: 150 years of legendary winemaking
Spain’s most prestigious winery, once favored by Churchill, among others, refuses to increase output
The Vega Sicilia winery in Valbuena de Duero, Valladolid province. / LUIS DE PAZOS SALMERÓN
Close the door and turn down the lights. The hustle and bustle of the outside world mustn’t disturb this unique experience. Isolation is required; at most, put on a little Bach. Breathe deeply: in, and then out. Bring the glass to your lips, look, sniff, and let yourself be carried away by the power of tannins that have been judiciously tempered by wood and the passage of time, then allow yourself a sip of a legend, an experience like being punched by silk, if such a thing were possible. Elegance and supremacy, velvet and lead: chiaroscuros, classicism, something close to perfection. Is there really such a thing as the fully rounded wine, one that leaves no room for doubt? The gods and Bacchus would say no; but this comes very close.
For the last 150 years, the great wines of Vega Sicilia have been revealing to their fortunate drinkers the whys and wherefores of a legend, the legend of Spanish enology – of enology, period.
Depending on the vintage, enjoying a bottle of its hallmark Vega Sicilia Único means spending at least €180, while a Valbuena will set you back around €100.






