History
Vega Sicilia was founded in 1864 by Eloy Lecanda y Chaves, a Basque entrepreneur who inherited the property in 1859. Lecanda had previously worked in Bordeaux, where he gained experience in fine winemaking techniques. Upon returning to Spain, he planted Cabernet Sauvignon, Merlot, and Malbec alongside the indigenous Tempranillo grape, which proved to be the superior choice for producing exceptional wines.
The estate's early years were marked by significant challenges, including the Phylloxera outbreak, which led to the decline of many vineyards in Northern Spain. However, Vega Sicilia's unique terroir and innovative winemaking practices, such as long periods of oxidative aging in barrel, helped it maintain its reputation. The winery's first vintage, Unico, was produced in 1915 under the guidance of Domingo Garramiola Txomin, who introduced Bordeaux-style winemaking techniques.
In 1982, the Alvarez family acquired Vega Sicilia, bringing modern business acumen and a deep respect for the estate's traditions. Under their stewardship, Vega Sicilia expanded its portfolio to include other notable estates like Alión, Pintía, Oremus, and Macán, solidifying its position as a leading Spanish winery. Today, Vega Sicilia remains synonymous with excellence in Spanish winemaking, producing some of the world's most coveted wines.
Terroir
Vega Sicilia is situated in the Ribera del Duero region of Spain, specifically in Valbuena, near the city of Valladolid. The estate spans over 1,000 hectares, with approximately 210 hectares dedicated to vineyards. The terroir is characterized by diverse soils, including sand, clay, and limestone, which provide an excellent and nutrient-rich subsoil for the vines. The vineyards are planted at high altitudes, ranging from 750 to 850 meters above sea level, contributing to the unique terroir. The continental climate features extreme temperature variations between summer and winter, as well as significant differences between daytime and nighttime temperatures. This climate, combined with the high altitude, results in grapes with high acidity levels and concentrated tannins, which are essential for producing the estate's renowned wines.
