La Vuelta 2024:- Stage 14: Villafranca del Bierzo– Villablino, 200.4km ***Spoilers***

Stage 14: Villafranca del Bierzo– Villablino

Saturday 31st August.

Start Time:

The longest stage of La Vuelta 24. A flat initial section will be the prelude to the tough finale following the race’s visit to Asturias before returning to Castilla y León through the Leitariegos Mountain Pass, as the riders travel from Villafranca del Bierzo to Villablino. The riders roll out from Villafranca del Bierzo to head in easterly direction. After Bembibre they turn north towards Matarrosa del Sil after which the route turns gradually to Villablino. The route is essentially a mix of false sections and two climbs, while the finale goes downhill.

Villafranca del Bierzo is oozing history. A castle, a monastery and several churches are the silent witnesses to a rich past, but in terms of Vuelta history the town of 3,000 is still a virgin.

Profile.

Map.

The Climb.

Final Kilometres.

What to Expect.

GC riders have nothing to gain, and it's too tough for the sprinters, so attackers will be battling to get into the potential stage winning break.

Villafranca del Bierzo

Villafranca del Bierzo makes its debut hosting a La Vuelta stage departure.

2,756 inhabitants.

Surrounded by vineyards, mountains and green valleys, Villafranca del Bierzo is one of the final stops along The French Way of St. James in León territory. Its rich monumental heritage, and the influence of the St. James pilgrims, have made it an important tourist centre. Its old town has been declared Property of Cultural Interest. It also invites visitors to explore every corner of its old city centre, declared a World Heritage Site, and enjoy the area’s rich winemaking region as well as Bierzo’s own special gastronomy.

Solomillo al Cabrales

Solomillo al Cabrales is a traditional Spanish dish originating from the region of Asturias. The dish is usually made with a combination of beef tenderloin, Cabrales cheese, thyme, olive oil, salt, and pepper. The tenderloin is brushed with olive oil, then placed over thyme in a roasting pan and roasted until medium-rare.

The thyme is discarded, and the tenderloin is then seared over high heat, removed from the pan, and wrapped in foil. After a few minutes, the meat is cut into small cubes (or thick slices for a main dish) that are arranged on a warmed plate. Each piece is sprinkled with sea salt and black pepper, then topped with a piece of strong blue cheese and drizzled with olive oil.

Villablino

Villablino makes its debut hosting a La Vuelta finish-line.

8,086 inhabitants.

Villablino is located right in the heart of the Laciana Valley Biosphere Reserve. Characteristic brañas (or cabins) are scattered throughout this mountain landscape. These structures are traditionally used by herdsmen when they lead their herds to high mountain pastures during the warmer months. Villablino will make its La Vuelta debut during a mountain stage in León territory.

Cordero asado

Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side.