Valbuena 5°

When Vega Sicilia declines to produce Únco in a given vintage, that fruit is declassified entirely to Valbuena — making this not a second wine in the commercial sense but a deliberate editorial act by one of Spain's oldest continuously operating estates, founded in 1864 by Don Eloy Lecanda y Chaves.

Valbuena 5° draws from younger parcels (~25 years average) on the eroded colluvial lower slopes near the Duero River, where gentler gradients and subsoil quartz gravel in sandy deposits retain moisture differently from the limestone-fragment hillside plots reserved for Único — producing a wine with rounder texture and earlier accessibility at the same 700–750 m continental elevation.

Fermentation proceeds with native yeast in stainless steel at controlled temperature; malolactic fermentation is also completed in stainless steel, preserving primary fruit clarity before the wine enters a five-year aging cycle across 225-litre French and American oak barriques plus 20,000-litre oak vats, combining oxidative barrel influence with the gentler integration of large-format wood.

The 2017 blend is predominantly Tinto Fino with a variable Merlot component — the only Vega Sicilia expression to incorporate Merlot in current production, distinguishing it structurally from the Cabernet-anchored Único. The estate received organic

certification in 2023 after more than 30 years without herbicides or chemical fertilizers; 2017 reflects that long-standing agronomic discipline in a vintage of measured ripeness and structural clarity.