Planted on mainly limestone soil similar to Burgundy, the Vega Sicilia vineyard is home to one of the world's greatest wines. Despite what it may seem, this legendary wine has nothing to do with Sicily, and instead takes its name from the Santos Sicilia family who owned the vineyard before 1864, with Vega meaning ‘valley’ in Spanish.
Out of the property’s 1000 hectares, which can be as high as 700 metres above sea level, looking down on the Duero (or Douro) River, 210 are dedicated to grape growing. Today, Bordeaux varieties (Cabernet Sauvignon, Merlot and Malbec) make up 20% of the vines with the remaining 80% being the local Tempranillo. The climate at the estate is continental with an Atlantic influence.
Vega Sicilia's defining feature lies in its unique ageing process, which is a subject of much controversy. The wine is aged in large oak barrels from the very first year, and then decanted into different barrels of varying ages and sizes. Next comes an ageing period of five to ten years, allowing this phenomenally powerful wine's temperament to be softened. Some mature vintages were aged for over 25 years in barrels. Nowadays, the estate operates a more ‘classic’ ageing process of no more than ten or so years.

This Ribera Del Duero has been subject to fermentation in wooden vats and 14-month élevage in new barriques of French oak. It has then been kept for a further 15 months in bottles before being marketed. On tasting, it offers up a deep and smooth substance, notes of candied black fruit, sweet spices, truffle and mint, and demonstrates great aging potential.