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Dominio de Pingus

The Spanish winery in Quintanilla de Onésimo in the province of Valladolid in Castile and Leon is named after the owner's pet name. Born in Denmark, Peter Sisseck was inspired by his uncle Peter Vinding when he was 14 Bordeaux the Château Landiras operated. His winemaking career began at Château Rahoul in Graves, In the early 1980s, he traveled to Germany Sonoma, where he with Zelma Long from Simi Winery worked. He later studied agricultural engineering in Copenhagen. In 1990 he came to the Spanish area Ribera del Duero and took over the management of the winery there Monasterio, where he still works in an advisory capacity today. Under the influence of Garage Wine Trends In the 1990s he started the "Pingus" project.

In 1991 he acquired 4.5 hectares of vineyards, which are spread over two small vineyards in the sub-areas of La Horra and Valbuena de Duero. These are made with very old and low-yielding vines of the local variety Tinto Fino ( Tempranillo ) and something Petit Verdot planted. The vines over 70 years old are traditionally with the education system "En Vaso" ( gobelet = Bush shape) educated. The management has been carried out since 2000 biodynamic Methods without using pesticides and without chemical fertilization, Here, Sisseck created the “Pingus” with the first vintage in 1995, which quickly became a true one cult wine developed. The US wine critic Robert Parker awarded 98 points for this vintage and described it as one of the largest and most exciting wines he has ever tasted. The myth that the ship sank in the Azores, which should bring the bottles of the first vintage to the American market, contributed to the myth. That also drove up the price, you can't get a pingus for less than € 500, making it one of the most expensive wines in the world,

Dominio de Pinkus labels - Pingus / Flor de Pingus / PSI

The "pingus" is of extremely low earnings With an average of only 12 hl / ha and the most elaborate methods in the vineyard and cellar in the truest sense of the word "handmade". The physiologically mature Grapes are selected grape by grape manually, each individual grape is peeled off manually and the grape mash is lightly squeezed with the feet. The fermentation takes place in oak vats and stainless steel tanks, then the wine is in French barriques decanted and the independent one malolactic fermentation waited in spring. There is no filtration so that the aromas are fully preserved. The barrels are then tasted individually and only the best wines are further aged for around 20 months in French Darnajou oak barrels. In contrast to the past, the proportion of new barriques has been greatly reduced. Only about 7,000 bottles are produced annually, which can only be subscription receives. There are none in poorer years Grand Vin,

The second wine “Flor de Pingus”, also made from 100% Tempranillo, comes from partially rented vineyards with a total of 35 hectares of vines in the La Horra zone, which are also cultivated biodynamically. After fermentation in stainless steel tanks and malolactic fermentation in barriques and stainless steel tanks, the wine is aged for 18 to 24 months in one third new barriques. The average annual production is 4,000 boxes.

In 2007 the "PSI" (Ψ, 23rd letter of the Greek alphabet) came onto the market label shows an old vine root. The grapes come from long-established around 120 winegrowers from five communities who are biodynamic or biological Wine-growing methods and especially to preserve their old vines and thus turn to quality. He is not varietal wine but with a small percentage of Garnacha Tinta cuvetted and im large wooden barrel as well as 15% in used barriques fresh and fruity expanded. This wine is marketed by Peter Sisseck and Pablo Rubio under the production name "Bodegas y Viñedos Alnardo". All three wines comply with the DO regulations of Ribera del Duero,

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