Vega Sicilia

It’s a wine that makes sommeliers swoon and collectors drool. Limited production and high demand make their wines hard to find and highly collectible. They are often compared to Bordeaux First Growths or Grand Crus from Burgundy—not just in quality, but in reverence. 
 
It’s Vega Sicilia, the undisputed heavy weight champion of Spanish wine. We got our hands on some (see below) and we’ll be pouring them this weekend for our Saturday tasting. 
 
Located in the Ribera del Duero region, and founded in 1864, Vega Sicilia has become synonymous with excellence, tradition, and rarity in the world of fine wine. Even during the Franco years, when the Spanish dictator pushed wine makers to focus on quantity over quality, Vega Sicilia maintained their commitment to quality and tradition and was seen as a wine oasis deep inside hostile territory. Vega Sicilia wines were coveted by foreign diplomats and European aristocracy and were often gifted or traded rather than being sold commercially, which added to their mystique. 
 
But what’s behind the mystique? The answer is Tempranillo, Spain’s main red grape, which Vega Sicilia has taken to new heights. The winery cultivates 24 distinct clones of Tempranillo, locally known as Tinto Fino through massal selection—a method where cuttings are taken from the estate’s oldest and most exceptional vines to maintain genetic diversity and site-specific character. These clones have adapted over generations to the varied microclimates across the estate, resulting in grapes with remarkable depth, balance, and aging potential. 
 
Vega Sicilia’s passion for the details of winemaking even extends to it barrels. The winery owns its own cooperage, which allows them to craft barrels specifically tailored to their aging presses. 
 
Vega Sicilia also produces their own Tokaji, the world-renowned dessert wine, through its ownership of Oremus, a historic estate in Hungary’s Tokaj region, which it acquired in 1993. We’ll have a little of that on hand as well.