Red wine 100% Tempranillo, D.O. Ribera de Duero. Made from grapes from different vineyards located in La Horra (Burgos). Each plot of this wine is separately vinified in 4000 liter stainless steel tanks. It performs malolactic fermentation in French oak barrels and then rests for 18 months in second year French oak barrels.
The wine is very aromatic and expressive, floral and spicy, with the wood perfectly integrated with the fruitfulness but contributing the character that gives complexity and exquisited to this wine, perhaps this one is the most elegant of all the vintages that have been elaborated until now , Complex of whole body in its structure, the tannins are fine and its end is remarkable.
On the nose are black fruits, spices and smoked bottom. In the mouth is fresh and elegant, with notes of its passage through barrel. Optimum consumption from the moment of purchase until 2021. Pairing with roasted red meats and cured cheeses.
Again Peter Sisseck the famous Danish enologist based in Ribera del Duero has done, another outstanding vintage of Flower of Pingus.
A spectacular wine, which embodies excellence within the Ribera del Duero.
One of the mythical wineries of the Ribera del Duero, where one of the most prized wines of our country is made in a project headed by restless oenologist Peter Sisseck.
The Domino winery of Pingus was founded in 1995 by the Danish enologist Peter Sisseck, who studied at the University of Bordeaux and worked for several years in important wineries in the area. He has worked in wineries in California (USA). He is also manager and enologist of the Bodega Pesquera de Duero and Hacienda Monasterio. Since 1999 he also has the technical management of Celler Mas Gil in the D. Empordà and the winery Quinta Sardonia. Its passage through Bordeaux still links it today, forming part of several wine projects in the French region.
Domain of Pingus is a handmade winery, with a few rows of new barrels, a rudimentary press, some wooden tubs and steel tanks. Enough for a craftsmanship, very careful that leads to a low production. One of the unknowns of the success of this winery derives from the old vines of 60 to 70 years of Tinto Fino, which are cultivated in only five hectares, in different small farms of clay and stony soil; There is only one farm with an extension not yet of one hectare where it grows young vines.