Valbuena is the purest expression of the Vega Sicilia red wine, with an aging that, between wood and bottle, lasts for five years, thus giving the wine its name: Valbuena 5º. A wine with a long journey and aromatic richness that represents the most modern line of the winery, with a different style from Unico, the other great red from the house. 2017 turned out to be a complex and challenging vintage due to the frost and drought that threatened the vineyard, which is why the winery advocated less extraction in fermentation, adapting the aging process. All these efforts achieved a more mature, succulent and voluptuous harvest, but always in harmony.
Nose: Powerful, dominated by aromas of candied fruit, toasted notes and even reminiscent of wax.
Palate: Warm, with sensations of that anticipated candied fruit on the nose, sweet tannins and good persistence.
Name: Farm Vega Sicilia.
Description: Vineyards planted at an altitude between 700 and 900 meters above sea level.
Area: The winery has a total of 210 hectares, of which only some are used for the production of Valbuena.
Age: Average 36 years.
Soil: Clay-calcareous, with brown zones and an alluvial part.
Climate: 2017 was marked by heavy frosts during the month of April, being the one that caused the most damage on the night of April 27 to 28, the vineyard, which was already budding due to high temperatures above usual recorded since February. Fortunately, the frosts could be combated efficiently thanks to the operation of the anti-frost towers installed at Finca Vega Sicilia. In addition, the rise in temperatures and some episodes of rain allowed the recovery of the vineyard, contributing to the maturation of the grapes the pronounced thermal jumps between day and night that occurred during the first fortnight of the month of September.
Yield: Between 2,500 and 3,000 kilograms per hectare.
Harvest: Manual harvest in 12-kilogram boxes carried out from September 14 to 29.
Aging: Aged for 5 years between wood and bottle. It should be noted that the first year of aging less weight is given to the new barrel, reducing it by 10%, while the second year is spent in fundamental wooden vats to work on the harmony and tension of the wine.