BASKET & CHECKOUT

Peter Sisseck's Domino de Pingus (Pingus is the Danish slang term for Peter) exploded onto the wine scene in 1995 with his extroadinary wine made from ancient Tempranillo wines in Ribera del Duero. Although only around 330 cases are produced in any particular year, it is the quality not the quantity that is of most importance. These wines are produced from yields of under 1/2 ton of fruit per acre, or about 1.1 pounds of fruit per vine. Malolactic fermentation is done in new oak, and the wine is then aged in 100% new oak casks, with the white wine technique of batonage (lees stirring) utilized. As well as the unique Pingus, two over wines are produced here, a second wine, Flor de Pingus and a new wine PSI, to take over from Flor as a more affordable 'entry level' value.