This week the agrifood journalist Javier Pérez Andrés has been with us, a reference in the sector. We have had a very pleasant time with this "old" friend of the family who has tasted several of the wines from our cellar. And then he has written this fantastic article about our history and about the new, Bodegas y Viñedos Vicaral in the supplement La Posada de Diario de Valladolid. In this link you can learn more about the history and future of our winery: Vicaral and the train tracks. Written by Javier Pérez Andrés in Diario de Valladolid.

Rain of medals for our wines at the Top Wine Competition 2018. Oros for Vicaral, Vicaral Gran Selección and Cañada Real and Plata for Alberto Sanz. These qualifications and acknowledgments are forwarded for our new vintages, thus continuing the good recognitions obtained in the same contest last year. Hard work and commitment to quality have a prize.

Vicaral Silver Medal at the prestigious Bacchus 2018 Awards New award for our "Insignia Wine" of the winery, Vicaral. Our white wine from the variety Verdejo grapes Vicaral obtains the Silver Medal at the prestigious Bacchus 2018 Awards. Our commitment to quality is again bearing fruit. You can check the VICARAL tasting notes here.

Bodegas Vicente Sanz, ha sido beneficiaria del Fondo Europeo de Desarrollo Regional cuyo objetivo es garantizar un mejor uso de las Tecnologías de la Información, y gracias al que ha desarrollado una campaña de marketing digital para acceder a un mayor número de socios comerciales en Estados Unidos durante 2017. Para ello ha contado con el apoyo del Programa Xpande Digital de la Cámara de Comercio de Valladolid. Una manera de hacer Europa

Interview with Vicente Sanz Rodilana, Manager of Bodegas Vicente Sanz When and why does Bodegas Vicente Sanz emerge? In 1978 my father, Vicente Sanz, decided to plant 4 hectares of vineyard of the Verdejo variety at the end of Mount Valdestillas, a privileged area for the cultivation of vines with a loam-clayey soil at 750 m. of altitude between the Douro and Adaja rivers. After 4 years, we decided to make inside the inner courtyard of the house a thermally prepared ship for the production of wines, especially the planted variety, we equipped it with the oenological machinery of the moment and that was our beginning. We continue planting every year