Vega Sicilia Único 2006, Ribera del Duero

Vega Sicilia Único 2006 is ready for drinking now but may potentially be stored for approximately 40 - 60 years if kept in optimum conditions (12-14 ºC) at 60% relative humidity, and constant temperature, protected from direct light.

40 of these hectares are used to produce Unico with a minimum 10-year ageing process, including both barrel and bottle, probably the world’s longest. 225-litre French and American oak barrels, both new and used, 20,000-litre tanks.

A long complex process for a legendary wine.

Vega Sicilia Único 2006 vineyard cycle

Winter was particularly cold, including winter frost, frequent rain and snow at the end of February. Budding took place the third week of April due to the rise in temperature.

Spring registered normal rainfall but abnormally high temperatures which brought forward showers the first week of April. There were cold nights at the end of May, beginning of June, though, fortunately the plant did not suffer significant damage.

High temperatures continued along throughout June leading to an early flowering. Summer was normal with the beginning of budding the second week of August. High temperatures on the last two weeks of August and first week of September provoked early ripening in some plots, starting harvest September 9th. Showers in mid-September delayed the rest of the harvest reaching a well-balanced ripeness and tremendous sanity.

Optimum drinking temperature is 18 ºC.

Vega Sicilia Único 2006 was bottled in June 2012