2019 Dominio de Pingus Pingus

Peter Sisseck is one of Spain's most famous winemakers. However, it is Danish in origin. He gained experience as a young oenologist in Bordeaux and California and then started in 1990 as an oenologist at the Hacienda Monasterio domain in Ribera del Duero. It was here that he learned to estimate the real potential of the Tinto Fino. In 1995 he made his first own wine in a garage in Quintanilla de Onésimo. The Pingus myth was born.

The domain name and wine name 'Pingus' was his nickname in Denmark. After Pingus, his top wine, Flor de Pingus followed. The name and fame followed very quickly. America's most famous wine critic, on a trip in Bordeaux at the time, almost accidentally tasted the Pingus and praised it as Spain's absolute top wine. Pingus therefore has everything: strength, finesse, concentration and elegance. A rather unique combination in this region. During the 90's he used the vineyards of his friend Pedro Cuadrado from Finca Villacreces, located in the same village, for Flor de Pingus, and also occasionally did the vinification. Only in 2004 did he have his own small bodega ready in the center of the village. Sisseck has worked with old vines from the beginning and grows them according to the biodynamic principles. Together with Pablo Rubio he started the project 'Psi' in 2007: in this case we do not work with vines owned, but in collaboration with owners of old plots Tinto Fino. After a selection of the best plots, a wine is made that brings back the traditional vinification methods of the region. The aim is to make a wine that is more balanced, fair and balanced.

In Dominio de Pingus we only work with Tinto Fino, mainly from old vines. Particular importance is attached to the history of the region in the Psi project, which he set up together with Pablo Rubio. In 1990, there were 9,000 hectares of vineyards in the appellation, of which 6,000 hectares were old vines. Today we see more than 22,000 ha with only 4000 ha of old vines. All plots selected by Sisseck are the result of an intensive search for the best old vines Tinto Fino, with the best balance in a natural way and fully in accordance with the principles of biodynamics.

Pingus: this wine is the result of 2 complementary terroirs in the village of La Horra, 2 prefiloxera vineyards over 80 years old and very balanced, 4.5 ha in total. Barroso: an old terrace of the Duero, pebble and sand on clay and lime. San Cristóbal: a clay-like slope with a south-west exposition.

Flor de Pingus: from 16 different plots around La Horra and Roa; assembly of old vines and a number of younger vineyards. The plots for these wines are located in the heart of Ribera del Duero, at an altitude between 700 and 850 m; the terrain is hilly.

Psi: in the valleys of the Gromejón and Perales, tributaries of the Duero. Almost always slopes of sandy origin and lime to loam-clay soils, with the presence of pebbles to a greater or lesser extent. The plots are between 830 to 920 m height with very good drainage. It is all these elements that give the Psi a nice aromatic intensity, fraiche and soft tannins.

The climate is very continental, especially at the heights in this appellation. All vineyards are cultivated according to the biodynamic principles.
Vinification

Pingus: each grape is de-strained manually, grape by grape. Vinification in 2000 liter oak casks. Malolactic fermentation on new oak and level for 20 to 22 months. Total production of 6000 bottles and a yield of 11 hl / ha.

Flor de Pingus: all plots are vinified separately in stainless steel cuves of 4000 liters. Malolactic fermentation on new oak and level of 16 to 18 months.A total production of 60,000 bottles and a yield of 19 hl / ha

Psi: to obtain a gentle extraction, the vinification takes place in large cement cuves. After that, the wine undergoes further maturing partly on cement, on large wooden casks and in small oak barrels. Depending on the year, production ranges from 100,000 to 200,000 bottles.