The estate's second wine is produced from 30 to 50-year-old Tempranillo vines. A great success for Peter Sisseck. More info
Flor de Pingus is produced from carefully selected grapes. It is vinified in 4000-litre stainless-steel vats, it undergoes fermentation with ambient yeasts and the élevage lasts around 18 months in barrels, half of which are new. On the nose, the cuvée has fruity aromas (cherry, blackcurrant, raspberry) as well as woody notes. The fruitiness is noticeable on the palate, which is rich, powerful with a nice hint of freshness. The length is incredible.
While other great Spanish wines are seeing their international success fade, Pingus (first vintage dating back to 1995) is still far from having finished its progression on the market. The Bodega is nestled in the heart of the Ribera del Duero, the largest of the five controlled areas in the wine producing region of Castile and León and was officially granted the title of "Denominacion de Origen" in 1982. Owner and agricultural engineer Peter Sisseck carries out vinification himself, following the advice of his friend and owner of the Château de Valadraud in Saint-Emilion, Jean-Luc Thunevin. Having restored the principle of micro-vinification to Spain, Peter Sisseck has resolutely transcended all local wine-production rules.
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