Pingus
ピングス
The legendary cult wine that redefined the potential of Ribera del Duero.
Peter Sisseck's tiny cult winery producing Pingus from 100-year-old ungrafted Tinta del País (Tempranillo) vines, one of Spain's most expensive and sought-after wines.
www.pingus.es/ ↗Cuvées
ピングス
Pingus
RedTempranillo
Pingus is the iconic flagship wine of Dominio de Pingus, established in 1995 by Danish winemaker Peter Sisseck in the Ribera del Duero region of Spain. Crafted from extremely old, low-yielding Tempranillo vines (locally known as Tinta del País), this cult wine is celebrated for its profound concentration, aromatic purity, and structural elegance. Sisseck's artisanal approach, which includes biodynamic farming and minimal intervention, results in a wine of singular character that captures the essence of its terroir. Since its debut, it has consistently received top-tier ratings from global critics, solidifying its status as one of the most sought-after and prestigious wines in the world.
PSI
PSI
RedTempranillo (Tinto Fino)
The more accessible Ribera del Duero wine from Peter Sisseck, made from old but less iconic vineyards, offering excellent value with similar winemaking philosophy to Pingus.
Who Is This For?
Ideal for serious collectors and connoisseurs seeking the pinnacle of Spanish winemaking.
Frequently Asked Questions
- What makes Pingus so expensive?
- The high price reflects extremely low yields, meticulous biodynamic farming, and the global scarcity of this iconic, high-scoring wine.
- Is Pingus suitable for aging?
- Pingus possesses exceptional structure and complexity, allowing it to age gracefully for several decades in a proper cellar.
- Does Pingus pair well with Japanese cuisine?
- The wine's refined tannins and deep fruit profile pair beautifully with high-quality Wagyu beef or rich, umami-forward dishes like grilled eel with soy-based glaze.
- What is the difference between Pingus and Flor de Pingus?
- Pingus is the estate's flagship wine from the oldest vines, while Flor de Pingus is the second wine, offering a more approachable expression of the same terroir.