COLOUR
Red
TYPE
Still
VINTAGE
2023
GRAPE
Tempranillo, Garnacha
PRODUCER
Dominio de Pingus
REGION
Castilla y León
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Dominio de Pingus is one of Spain's ultimate cult estates, founded in 1995 by Danish oenologist Peter Sisseck in the Ribera del Duero region. While the flagship 'Pingus' achieved legendary status overnight, 'Flor de Pingus' is crafted as an exceptional 'village wine' representing the soul of La Horra. Sourced from sixteen distinct old-vine parcels, this wine captures the power, concentration, and mineral tension of the region's high-altitude clay-limestone soils. The 2023 vintage represents a milestone for the estate, marking its official organic certification and showcasing Sisseck's mastery in taming a warm, dry growing season to produce a wine of remarkable elegance and aromatic finesse.
ALCOHOL
14.5%
AVG. PRICE
€135
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The 2023 vintage marks the official organic certification for Flor de Pingus, which has been farmed biodynamically since 2000.
Fact 02
Founder Peter Sisseck introduced 2,000-liter oak foudres in 2023 to preserve freshness and deliver a silkier texture in a warm vintage.
Fact 03
Often called a 'second wine,' Flor de Pingus is actually treated as a premium 'village wine' sourced from 16 old-vine plots in La Horra.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the 2023 vintage reflects a meticulous approach to preserving freshness. Grapes from old bush-trained vines (25 to 50+ years old) were hand-harvested and sorted. Fermentation occurred in small stainless steel vats using only indigenous yeasts, with maceration lasting approximately 20 days. To manage the warmth of the 2023 vintage, Peter Sisseck introduced a significant technical shift: while the majority of the wine aged for 8 months in French oak barrels (with only 10% to 15% new oak), approximately 15% of the blend was matured for 12 months in large 2,000-liter oak foudres. This technique was employed to deliver a silkier texture and protect the wine's vibrant fruit profile before bottling in May 2025.
