Macon Clasico

The 2015 vintage marks a generational handover: it was the first Único harvest overseen by incoming winemaker Gonzalo Iturriaga, who made the deliberate call to harvest early — a direct response to the season's exceptional, rapid ripening — specifically to preserve freshness and sidestep over-maturity. That single decision defines the wine's character. Finca Vega Sicilia's 57 plots across 19 distinct soil typologies on the south bank of the Duero near Valbuena de Duero sit at 700–750 m elevation; the Único-destined parcels occupy hillside positions with limestone fragments and fine colluvial deposits, soils that restrict vigour and concentrate flavour while the Duero moderates frost risk and subsoil moisture. Fermentation proceeds plot-by-plot in 81 individual wooden tanks with native yeast, followed by malolactic in vessel — a parcel-level granularity rare at any estate. Aging spans a minimum ten years in a rotating combination of new and used 225-litre French and American oak barriques (70–80% new in year one, transitioning to seasoned barrels) and 22,000-litre oak vats, then further bottle aging before release. The blend is ~94–95% Tinto Fino with 5–6% Cabernet Sauvignon — a Bordeaux-variety inclusion dating to founder Don Eloy Lecanda y Chaves's 1864 Bordeaux training, giving structural backbone no purely Tempranillo-based Ribera peer replicates. The 2015 is the most accessible recent Único at release, yet the architecture demands further cellaring.