Spotlight on: Pingus
There are a number of Spanish wines that have gained global recognition, but Pingus is one of the very few that could be comfortably classed as one of the world’s best and most coveted wines. Here, we explore why.
- Spanish Wine, Danish Founder
Pingus was established in 1995 by Peter Sisseck, who had already made a name for himself as winemaker at Hacienda Monasterio. He located three separate plots, each containing very old vines of Tinto Fino, and established the winery. His aim was to produce "an unmistakably Spanish, terroir-driven wine... a garage wine."
- The Genius of Sisseck
Peter's tiny production of fewer than 500 cases comes from three parcels of ancient, head-pruned Tempranillo vines. His true genius is demonstrated in the vineyard. The gnarled old vines have been carefully husbanded back to health - the trunks straightened, lowered, and pruned back to 1-2 buds per stump. Yields range from a high of 20 to an incredibly low 9 hl/ha.
- Pushing Boundaries
Over the past decade, Peter has continually refined his original vision. Since 2001, he has employed biodynamic viticulture to capture a healthier balance in his vineyards. In the winery, he has made subtle, but important, changes aimed at taming the region’s natural power, and giving more delineation and depth to the Pingus voice.
- Tinto Fino
Pingus is created from blending very special grapes sourced from different parcels of Tinto Fino. These coveted plots are located 30 km outside Roa. The San Cristóbal vineyard of 1.2 ha is the oldest (70 years old), and the larger of the Barrosso pair extends to 2.5 ha (60 years old) while the other is 1 ha. The soils are clay with some lime, covered with stones. There is meticulous care taken with microvinification and ageing in special barrels. During the process, the wine is not subject to clarification or filtration in order to pay full respect to its finer qualities.