Vega Sicilia 2016 Ribera del Duero 'Valbuena 5°'

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Vega Sicilia 2016 Ribera del Duero 'Valbuena 5°' is available to buy in increments of 1

Valbuena is the purest expression of red wine at Vega Sicilia and is aged over five winters in barrel then bottle. The first year of ageing takes place in barrel, with 75% French oak and 25% American oak. In this first stage, the aim is to amplify the wine’s structure, sense of sweetness and density. The second year of ageing takes place in large wooden vats and, during this stage, it gains elegance, complexity, tension and subtlety.

The 2016 Vintage
The first frosts took place in mid-November, although they only became significant in December. The weather was relatively mild from November to February, a trend that was reversed in early March. As the start of spring was cooler than average, the budbreak was slightly later than usual. The summer was typical of the conditions in the Ribera del Duero. Flowering took place in the middle of June. The sweltering heat experienced in the month of August caused long dormancy stages that delayed ripening. September was a dry month, which helped keep the grapes healthy and ensure a well-balanced end to ripening. The harvest began on 22 September for the pied de cuve and then continued between 27 September and 11 October.

Spain | Ribera del Duero | Vega Sicilia | 94% Tempranillo, 6% Merlot | ABV 14.5% | Drink 2026 - 2036

The Wine Region

Ribera del Duero

Ribera del Duero

Ribera del Duero is, along with Rioja & Priorat, one of Spain's most highly regarded regions for red wine, although only in the last two decades or so has it become part of the mainstream, hitherto an insider's wine. Here, the vineyards are dominated by Tempranillo, or Tinto de Pais as it is know here and are at, mostly, pretty high altitudes. This is an extreme environment where the winters are long and severe, with the summers dry and exhaustingly hot.

The region was put on the map by the world class producer Vega Sicilia, later being followed by Alejandro Fernandez of Tinto Pesquera and Peter Sisseck of Dominio de Pingus and Alnardo. These are the three pivotal producers who are pretty much gold standard for excellence in the region and Spain on the whole.

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