2023 Dominio de Pingus Pingus Magnum
De specificaties zoals vermeld bij de wijn (o.a. wijnjaar) en in de titel zijn leidend en er kunnen geen rechten worden ontleend aan de afbeelding die wordt getoond. Lees meer in onze Frequenty asked questions
| Type of Wine | Red |
|---|---|
| Country | Spain |
| Region | |
| Appellation | Ribera del Duero |
| Winery | |
| Vintage | 2023 |
| Grape | |
| Content (Alc) | 1.5 ltr (14.5%) |
| Drink window | 2030 - 2050 |
| Available as of | Feb 1, 2026 |
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Description
A FIRST - AVAILABLE Q1 2026
The 2023 Pingus from winemaker Peter Sisseck from the Ribera del Duero region of Spain is widely praised as a wine of exceptional quality, and is among the most exclusive wines in the world. The wine has received a perfect score of 100 points in this vintage, making it a true "cult object". It is a wine produced entirely biodynamically, in which the character of old Tempranillo vines on limestone and clay-rich soils is beautifully expressed.
In terms of taste, the 2023 Pingus offers impressive depth with aromas of violets, graphite, dark chocolate, tar, black tea and hints of herbs such as tarragon. The tannins are remarkably refined, and despite its intense structure, the wine is characterized by sublime balance and finesse. This vintage requires aging and will only show its full potential from 2030 onwards, making it a wine for patient collectors and connoisseurs who appreciate a superior Spanish red wine.
This is a 1.5 liter magnum. Even tastier and has an even longer drinking window .
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
Specifications
| Available as of | Feb 1, 2026 |
|---|---|
| Type of Wine | Red |
| Country | Spain |
| Region | Castilla y Leon |
| Appellation | Ribera del Duero |
| Icons | Icon Spain & Portugal |
| Winery | Dominio de Pingus |
| Grape | Tempranillo |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2023 |
| Drinking as of | 2030 |
| Drinking till | 2050 |
| Alcohol % | 14.5 |
| Alcohol free/low | No |
| Content | 1.5 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Promotion | En Primeur, On Sale |
| Parker rating | 100 |
| James Suckling rating | 100 |
| Vinous rating | 98 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Kruidig, Rood fruit, Tannines, Vol |
| Drink moments | Indruk maken, Lekker luxe, Open haard |
Professional Reviews
Parker
The Wine Advocate
RP (98-100)
Reviewed by:
Luis Gutiérrez
Release Price:
$1080
Drink Date:
2026 - 2040
Tasting a new vintage of Pingus for the first time is a special moment, and the 2022 Pingus shows the gentler profile of the vintage—it's perfumed, fruit-driven and peachy, with perfume and elegance. Peter Sisseck told me that it's his favorite vintage, because it's more the idea he has for this wine. He compared it to 2000 ("a vintage under the radar," he told me) and 1996. This aged exclusively in barrel; some vintages age for a while in 2,000- and 1,500-liter oak foudres, which was the case for the 2021, 2020 and 2018 but not in 2022. "I liked the evolution of the wine in barrel so much that I left it there the whole time," Sisseck explained. It's young and tender, ripe and juicy, with some spicy notes but with very good freshness and balance. There will be some 7,500 bottles of Pingus, and they expect to bottle it in June/July 2024.
I met with Peter Sisseck to taste the bottled 2021s and the 2022s that are about to be bottled. 2021 was a dry year after a rainy 2020 (a year of mildew, botrytis and Covid!), and he noticed the change of climate so decided they have to change viticulture. He has changed to higher yields—20 hectoliters per hectare, which is still very low but higher compared with the 12 in the beginning—and an earlier harvest, compared with the initial 1995, when he harvested in early October. Today, it's impossible to do that or you get 20% alcohol. He now harvests all the grapes in September, and he believes he has gained freshness in the wines. Pingus is still the same vines from 1929, where the individual dead vines are replaced with their own massal selection, so the average age of the vines is not all from 1929.
Flor de Pingus is now 100% from La Horra, where there was a land consolidation when they ripped up 60 hectares of vines and there was good land available. So, today he has 35 hectares for Flor de Pingus, including 12 to 15 hectares that they planted in the last few years. It's all head-pruned with echalás, with an individual post per plant, the way he finds works for him, planting 5,000 vines per hectare (at one by two meters) to work with very small tractors. In 2021, following some of the leading producers in Burgundy, he decided to not cut off the shoots which avoids the development of secondary bunches and stresses the plant. The plants grow to 2.5 meters, and the vassal leaves don't get dry. If you cut off, the vassal leaves get dry. He's going to try something similar with the old Pingus vines.
The other thing he discovered was Garnacha, something that comes from PSI, a natural way to lower the pH (the same as the Cabernet Sauvignon he used at Hacienda Monasterio). So, he planted also some 5% Garnacha in the Flor de Pingus vineyards, and the two varieties are fermented together. In 2006 and 2007, the wines had higher alcohol (15% to 15.5%), but there's more extraction with higher alcohol the more you extract from the wine and from the barrels. Those wines are evolving better than he expected, but he prefers to keep the alcohol at around 14%.
2021 was warm and dry, with some peaks in July that were really high, but then the average temperatures in 2022 and 2023 were maybe higher. The 2021s were bottled in June/July 2023, and the 2022s should be bottled in June/July 2024. The alcohol levels are all very similar for both vintages, around 14% (he tries not to reach 14.5% if possible).
For Flor, there's some 20% new barrels and now some new 6,000-liter oak vats to vinify and, in the future, also age the wines. For Pingus, there's no change—it's already 100% second-use barrels (from Flor and PSI).
As for 2022, the year of heat and drought made them think that climate change was really here. They harvested starting on September 5, very early, and finished before many had started. But the wine delivers beyond the expectations; they are rounder and gentler wines that are more fruit-driven, peachy and ripe but with freshness with energy.
As they have purchased 50 hectares for PSI, they found a small plot on a slope in Peñaranda with a field blend of Tempranillo, Garnacha and Albillo that was planted in the 1960s; he has done some experimental vinifications, and eventually, there might be some new single-vineyard PSI wines. I tasted the wine from that plot, tentatively called Bancal, from 2022. I also sampled a 2022 Blanco, an experimental white made with 100% Albillo from the plants scattered in the old vineyards, produced in a very Burgundian way, with full lees and in new barrels. Both are very impressive.
Published: Jun 13, 2024
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
James Suckling
Dominio de Pingus Ribera del Duero Pingus 2021
Wednesday, November 15, 2023
CountrySpain
RegionCastilla y León
Vintage2021
CHECK PRICE
DOWNLOAD SHELFTALKER
Score
100
Violets, flint, graphite, dark chocolate, ink pot, and hints of herbs such as tarragon. Black truffles. Tar and hints of sandalwood. Black tea. Medium-bodied with very linear tannins that are tight and polished with fine silky texture. It’s endless and seamless. Profound and deep. Super structure and balance. This needs six or eight years of bottle age at least. Try after 2032.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
98
Drinking Window
2025 - 2045
From: Ribera del Duero: A Shifting Frontier for Spanish Wine (Nov 2023)
The 2021 Pingus is a 100% Tempranillo sourced from selected four-hectare parcels with clay/lime soils in a vineyard planted in 1929 in La Horra, Ribera del Duero and was aged for 20 months in French oak barrels. Garnet-red in the glass with a purple sheen. The nuanced nose presents subtle but enticing notes of sour cherry and violets. However, its real character comes out in the mouth: a combination of velvety and chalky textures, effervescent energy and a nimble flow before a long-lasting, flavorful finish. This complex Ribera del Duero red lives up to its reputation with its unique palate and lean but velvety balance. What a delightful, distinctive interpretation of the region.
- By Joaquín Hidalgo on September 2023
Peter Sisseck, a legend in Ribera del Duero, has established and maintained a reputation for precision and excellence since he first came to this corner of Spain in 1992. Trained in Bordeaux, Sisseck elevated Ribera to World Class status with the first vintages of Pingus in 1995 and 1996. In 2003, Sisseck introduced the house's second label, Flor de Pingus. By 2005, a warm vintage, he had recalibrated his Tempranillo, adopting a gentler approach and larger, used barrels for aging. "We changed everything so we could keep doing the same thing," he says as we tour the barrel room. For Pingus, Sisseck harvests old vineyards in La Horra and nearby plots, crafting an austere version of a Ribera red enhanced by the limestone soils to produce a reserved but nuanced character. For the Flor de Pingus, he uses old vines from Soria, creating a richer profile with polished tannins but just as much complexity. Sisseck's meticulous approach is a beacon of Ribera del Duero excellence.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
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Wijnhuis
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.
A FIRST - AVAILABLE Q1 2026
The 2023 Pingus from winemaker Peter Sisseck from the Ribera del Duero region of Spain is widely praised as a wine of exceptional quality, and is among the most exclusive wines in the world. The wine has received a perfect score of 100 points in this vintage, making it a true "cult object". It is a wine produced entirely biodynamically, in which the character of old Tempranillo vines on limestone and clay-rich soils is beautifully expressed.
In terms of taste, the 2023 Pingus offers impressive depth with aromas of violets, graphite, dark chocolate, tar, black tea and hints of herbs such as tarragon. The tannins are remarkably refined, and despite its intense structure, the wine is characterized by sublime balance and finesse. This vintage requires aging and will only show its full potential from 2030 onwards, making it a wine for patient collectors and connoisseurs who appreciate a superior Spanish red wine.
This is a 1.5 liter magnum. Even tastier and has an even longer drinking window .
FACT: The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.
| Available as of | Feb 1, 2026 |
|---|---|
| Type of Wine | Red |
| Country | Spain |
| Region | Castilla y Leon |
| Appellation | Ribera del Duero |
| Icons | Icon Spain & Portugal |
| Winery | Dominio de Pingus |
| Grape | Tempranillo |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2023 |
| Drinking as of | 2030 |
| Drinking till | 2050 |
| Alcohol % | 14.5 |
| Alcohol free/low | No |
| Content | 1.5 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Promotion | En Primeur, On Sale |
| Parker rating | 100 |
| James Suckling rating | 100 |
| Vinous rating | 98 |
| Tasting Profiles | Complex, Droog, Houtgerijpt, Krachtig, Kruidig, Rood fruit, Tannines, Vol |
| Drink moments | Indruk maken, Lekker luxe, Open haard |
Parker
The Wine Advocate
RP (98-100)
Reviewed by:
Luis Gutiérrez
Release Price:
$1080
Drink Date:
2026 - 2040
Tasting a new vintage of Pingus for the first time is a special moment, and the 2022 Pingus shows the gentler profile of the vintage—it's perfumed, fruit-driven and peachy, with perfume and elegance. Peter Sisseck told me that it's his favorite vintage, because it's more the idea he has for this wine. He compared it to 2000 ("a vintage under the radar," he told me) and 1996. This aged exclusively in barrel; some vintages age for a while in 2,000- and 1,500-liter oak foudres, which was the case for the 2021, 2020 and 2018 but not in 2022. "I liked the evolution of the wine in barrel so much that I left it there the whole time," Sisseck explained. It's young and tender, ripe and juicy, with some spicy notes but with very good freshness and balance. There will be some 7,500 bottles of Pingus, and they expect to bottle it in June/July 2024.
I met with Peter Sisseck to taste the bottled 2021s and the 2022s that are about to be bottled. 2021 was a dry year after a rainy 2020 (a year of mildew, botrytis and Covid!), and he noticed the change of climate so decided they have to change viticulture. He has changed to higher yields—20 hectoliters per hectare, which is still very low but higher compared with the 12 in the beginning—and an earlier harvest, compared with the initial 1995, when he harvested in early October. Today, it's impossible to do that or you get 20% alcohol. He now harvests all the grapes in September, and he believes he has gained freshness in the wines. Pingus is still the same vines from 1929, where the individual dead vines are replaced with their own massal selection, so the average age of the vines is not all from 1929.
Flor de Pingus is now 100% from La Horra, where there was a land consolidation when they ripped up 60 hectares of vines and there was good land available. So, today he has 35 hectares for Flor de Pingus, including 12 to 15 hectares that they planted in the last few years. It's all head-pruned with echalás, with an individual post per plant, the way he finds works for him, planting 5,000 vines per hectare (at one by two meters) to work with very small tractors. In 2021, following some of the leading producers in Burgundy, he decided to not cut off the shoots which avoids the development of secondary bunches and stresses the plant. The plants grow to 2.5 meters, and the vassal leaves don't get dry. If you cut off, the vassal leaves get dry. He's going to try something similar with the old Pingus vines.
The other thing he discovered was Garnacha, something that comes from PSI, a natural way to lower the pH (the same as the Cabernet Sauvignon he used at Hacienda Monasterio). So, he planted also some 5% Garnacha in the Flor de Pingus vineyards, and the two varieties are fermented together. In 2006 and 2007, the wines had higher alcohol (15% to 15.5%), but there's more extraction with higher alcohol the more you extract from the wine and from the barrels. Those wines are evolving better than he expected, but he prefers to keep the alcohol at around 14%.
2021 was warm and dry, with some peaks in July that were really high, but then the average temperatures in 2022 and 2023 were maybe higher. The 2021s were bottled in June/July 2023, and the 2022s should be bottled in June/July 2024. The alcohol levels are all very similar for both vintages, around 14% (he tries not to reach 14.5% if possible).
For Flor, there's some 20% new barrels and now some new 6,000-liter oak vats to vinify and, in the future, also age the wines. For Pingus, there's no change—it's already 100% second-use barrels (from Flor and PSI).
As for 2022, the year of heat and drought made them think that climate change was really here. They harvested starting on September 5, very early, and finished before many had started. But the wine delivers beyond the expectations; they are rounder and gentler wines that are more fruit-driven, peachy and ripe but with freshness with energy.
As they have purchased 50 hectares for PSI, they found a small plot on a slope in Peñaranda with a field blend of Tempranillo, Garnacha and Albillo that was planted in the 1960s; he has done some experimental vinifications, and eventually, there might be some new single-vineyard PSI wines. I tasted the wine from that plot, tentatively called Bancal, from 2022. I also sampled a 2022 Blanco, an experimental white made with 100% Albillo from the plants scattered in the old vineyards, produced in a very Burgundian way, with full lees and in new barrels. Both are very impressive.
Published: Jun 13, 2024
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
James Suckling
Dominio de Pingus Ribera del Duero Pingus 2021
Wednesday, November 15, 2023
CountrySpain
RegionCastilla y León
Vintage2021
CHECK PRICE
DOWNLOAD SHELFTALKER
Score
100
Violets, flint, graphite, dark chocolate, ink pot, and hints of herbs such as tarragon. Black truffles. Tar and hints of sandalwood. Black tea. Medium-bodied with very linear tannins that are tight and polished with fine silky texture. It’s endless and seamless. Profound and deep. Super structure and balance. This needs six or eight years of bottle age at least. Try after 2032.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Vinous
98
Drinking Window
2025 - 2045
From: Ribera del Duero: A Shifting Frontier for Spanish Wine (Nov 2023)
The 2021 Pingus is a 100% Tempranillo sourced from selected four-hectare parcels with clay/lime soils in a vineyard planted in 1929 in La Horra, Ribera del Duero and was aged for 20 months in French oak barrels. Garnet-red in the glass with a purple sheen. The nuanced nose presents subtle but enticing notes of sour cherry and violets. However, its real character comes out in the mouth: a combination of velvety and chalky textures, effervescent energy and a nimble flow before a long-lasting, flavorful finish. This complex Ribera del Duero red lives up to its reputation with its unique palate and lean but velvety balance. What a delightful, distinctive interpretation of the region.
- By Joaquín Hidalgo on September 2023
Peter Sisseck, a legend in Ribera del Duero, has established and maintained a reputation for precision and excellence since he first came to this corner of Spain in 1992. Trained in Bordeaux, Sisseck elevated Ribera to World Class status with the first vintages of Pingus in 1995 and 1996. In 2003, Sisseck introduced the house's second label, Flor de Pingus. By 2005, a warm vintage, he had recalibrated his Tempranillo, adopting a gentler approach and larger, used barrels for aging. "We changed everything so we could keep doing the same thing," he says as we tour the barrel room. For Pingus, Sisseck harvests old vineyards in La Horra and nearby plots, crafting an austere version of a Ribera red enhanced by the limestone soils to produce a reserved but nuanced character. For the Flor de Pingus, he uses old vines from Soria, creating a richer profile with polished tannins but just as much complexity. Sisseck's meticulous approach is a beacon of Ribera del Duero excellence.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
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.