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Domaine de Pingus – The Extreme Precision of Tempranillo

A Visionary Project Born from Silence

In 1995, Peter Sisseck, a Danish oenologist based in Spain, created Pingus with a radical idea: to produce a great Tempranillo wine by vinifying on an artisanal scale, from very old ungrafted vines. The first vintage, praised by Robert Parker, immediately propelled Pingus to the rank of a world cult wine.

Ancient Vineyards & Regenerative Practices

The estate cultivates less than 5 hectares, on the best clay-limestone slopes of La Horra, at over 800 m altitude, in Ribera del Duero. The century-old vines are managed under strict biodynamics, without irrigation or herbicides. The work is done manually and plot by plot, with great attention to living organisms.

Uncompromising Vinification

Each batch is vinified separately, with indigenous yeasts, gentle macerations, and minimal interventions. Aging takes place in French barrels (often new), with absolute respect for the balance and depth of the wine.

Style: Density, Verticality, Vibration

Pingus is distinguished by its serene power, its velvety texture, its intense aromatics of black fruits, incense, and graphite. It is a wine of great aging potential, capable of combining concentration, energy, and inner silence. A true symbiosis between terroir and human hand.

Cuvées and Expressions

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  Pingus: the grand wine, produced at less than 7,000 bottles per year. A pure Tempranillo, with rare depth.

  
  
  
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  Flor de Pingus: the estate's entry-level cuvée (since 1995), more accessible, from biodynamically selected vines.

  
  
  
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  PSI: a collaborative project aimed at elevating viticulture throughout the Ribera del Duero, with dozens of small organic winegrowers.

  
  
  

Production: 3,500 bottles;

Area: 5 ha;

Grape Variety: 100% Tempranillo;

Best Vintages: 2012, 2010, 2009, 2008, 2007, 2006, 2005, 2004, 1999

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