THE BEST WINE IS STILL TO BE MADE

The reward of giving one's best

Our zeal to improve is our guiding principle. We therefore strive tirelessly to improve our expertise through research, learning and experience.

This continuous improvement approach is possible thanks to the patience and temperance, to the professionalism and thoroughness with which we face each challenge at Vega Sicilia.

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THE BEST WINE IS STILL TO BE MADE

The reward of giving one's best

We act rigorously and exactingly when carrying out any task whose reward is obtaining great wines in any of the regions where they are produced. On the other hand, the pursuit of excellence in everything that is done involves taking decisions that may be very costly for the company.

One of the clearest examples is the absence of Único in those years when the quality does not measure up to what is expected of the brand. Thus, in 2001, a spring frost in May destroyed the vines and even though the grape's growing cycle was subsequently successfully restored and the parameters when entering the winery were really good, it was in a much shorter time period than normal. The decision was therefore taken not to produce, given that it was foreseeable that the wine of that vintage would not be on a par with the circumstances in 30 years' time.

Another of the significant examples of this philosophy regarding the vines is the fact that we wait for at least ten years to use the grapes from the plants in production. That time means that the plant is allowed to mature correctly and provide first-rate grapes, which are essential to prepare those wines.

Pursuing excellence in everything that is done is a lengthy and endless task, that can be perfectly summarised by "The best wine is still to be made", a phrase that can be heard at any of the group's wineries.