• 912

    The River Duero basin was resettled. Some settlers built a church in honour of St. Cecilia opposite the town of Valbuena de Duero within the Alfoz de Peñafiel rural territory.

  • 1477

    Peñafiel and the Valbuena Monastery fought over the estate, along with its village, for over three years. It was in 1477 when the monks and the council would reach an agreement. The latter would have the jurisdiction and the arable land (sowing cereals) and the monks would have the forest cover (timber, hunting and grazing)

  • 1577

    The name Vega de Sicilia appeared for the first time in 1577 to refer to the estate.

  • 1864

    After Toribio Lecanda bought the estate from the Marquis of Valbuena in 1848, his son, Eloy Lecanda, started to professionally make wine at the winery.

  • 1882

    The production facilities were completed and today they are offices and ageing warehouses. Eloy Lecanda received numerous awards for the wines produced at Vega Sicilia.

  • 1888

    The estate did not thrive due to Eloy's lack of ability as a trader and manager and it was sold to Pascual Herrero Bux, who would own it for less than 10 years.

  • 1897

    The property was bought at auction by Antonio Herrero Vázquez, who was not a relative of the previous owner. Just a few years later, three of his eight children (Luis, Félix and Ignacio) would inherit it and it would later be passed to Félix's children. The estate, winery and wines prospered greatly during these three generations.

  • 1907

    Cosme Palacio, from La Rioja and who was the tenant of the estate and winery with the Herreros, brought Txomin Garramiola to be in charge of the wine production. Those wines would offset the damage caused by the phylloxera in La Rioja.

  • 1950

    Prodes, the seed company, bought the estate from the Herrero family. The company Bodegas Vega Sicilia S.A. was set up at this time and another of the most important figures in the history of the winery, Jesús Anadón, would emerge.

  • 1965

    The estate was sold to Hans Neuman, a Venezuelan from a Czech-Jewish family and living in Venezuela, who decided to buy the winery after he had tasted the wines in New York.

  • 1982

    The Álvarez family bought the winery from the Neumanns and this marked the start of one of the most prosperous periods in the history of the company.

  • 2014

    Coinciding with the 150th anniversary, the most important modernisation of the vineyard and winery were completed.

The spirit of creativity

Pintia is a wine that perfectly fits in with ground-breaking and more creative consumption. The land that it comes from gives it great character and well-roundness, both swathed in great elegance.




By around 1995, the Álvarez family had already embarked on its incursion into the wine world underpinned by experience and the successful evolution of the group's gem, Vega Sicilia, and with its new project, Alión, already underway. It was time to broaden its horizons.


In the same way that had happened with the creation of Alión nearly a decade earlier, they carefully studied the possible zones where to implement their new project. After a year of careful study, they were convinced that the Duero is Spain's great wine-making river, as they had already been able to establish in its two Ribera wineries, and further endorsed by the Port region, in the neighbouring Portugal, when the river enters the sea. Thus, the new venture focused on the Toro denomination of origin, located one hundred kilometres downstream.


Once the decision had been taken, they got things underway and began to buy any old vineyards that were available, choosing the San Román de Hornija wasteland, a zone of boulders formed by the Duero deposits since time immemorial.


During the four following years, a whole range of production experiments were carried out to discover the potential of the Toro wines: grapes from different vineyards were made into wine, the ageing was carried out in many different barrels and experimenting with the times that the wine was left in them, with the malolactic fermentation taking place in the barrels themselves or in new barrels. Nearly a hundred options were considered before the final choices were made. After this complicated experimenting had been completed, the conclusion was reached that it is a style of wine where the most important aspect lies in conserving the fruitiness of the grape. The whole wine making and ageing process is focused on preserving it and at the same time, it seeks to provide it with the utmost elegance possible in such an austere region as Toro.


Meanwhile, the construction of the winery, which began in the year 2000, was progressing and was completed in 2006. It is a modern and practical winery in design, where no detail is lost that could intervene in achieving the maximum quality of wine: a reception area with cold chambers to preserve the temperature of the grape; a fermentation facility with oak tanks fitted with a cooling system; a large barrel room that are easy to move through; and a roomy and climate controlled bottling room where the two vintages between the one on the market and the one being prepared are stored.


After producing many vintages Pintia can be said to have reached its main objective: to achieve the maximum elegance possible in a rustic area such as Toro. Meticulous care is therefore taken with all the processes, from the harvesting to their resting in bottles prior to being sold.


Depending on the characteristics of the vintage, the barrels are 70% French or 30% American oak in origin, and the wine remains there for approximately 12  to 15 months, before being bottled. The time in the bottle will never be under 12 months prior to the wine being released on the market, as the accumulated experience indicates that that rest makes the wine blossom.


In the same way as Alión, Pintia is a "unique" wine, as there is no second brand, which guarantees that it will always be the best wine possible that can be prepared according to the natural conditions of the harvest.