There are few names in modern European winemaking that have achieved the mythic status of Pingus. Born from a dream and an unwavering belief in terroir, Pingus stands today as one of the most sought-after wines not only in Spain but in the entire world of fine wine. Its story, deeply rooted in the rugged soils of Ribera del Duero, is one of quiet revolution—an evolution from humble beginnings to global acclaim, guided by a philosophy of purity, minimalism, and profound respect for nature.
History of the Winery
The story of Pingus begins in the early 1990s, when Danish winemaker Peter Sisseck arrived in Spain to manage Hacienda Monasterio, another highly regarded Ribera del Duero estate. Trained in Bordeaux and influenced by the philosophies of biodynamics and terroir-driven expression, Sisseck saw immense potential in the old Tempranillo vines scattered across the high plateaus of the Duero Valley. It was here that he decided to pursue a project of his own, one that would encapsulate his belief that Spain’s ancient vines could produce wines of world-class distinction.
In 1995, Sisseck identified a handful of small, low-yielding parcels of old-vine Tinto Fino (Tempranillo) near the village of La Horra. Working almost entirely by hand, he vinified his first vintage under the name Pingus, a childhood nickname. Fate intervened when the American wine critic Robert Parker tasted the wine and awarded it near-perfect scores, catapulting Pingus into global fame before it was even officially released. The tiny production and immediate critical success created an instant cult phenomenon—Spain’s first true “garage wine” and one of the rarest in the world.
Over time, the estate evolved from its artisanal origins into a benchmark for modern Spanish fine wine. Sisseck established a state-of-the-art winery near Quintanilla de Onésimo, but the heart of Pingus has remained unchanged: small production, old vines, biodynamic farming, and a patient pursuit of perfection.
The People
At the center of Pingus stands Peter Sisseck, a man whose philosophy blends scientific precision with almost spiritual reverence for the land. Born in Copenhagen and trained in Bordeaux, Sisseck brought to Spain a deep understanding of balance, structure, and the silent dialogue between soil and vine. His approach has always been one of restraint—allowing nature to speak while guiding it with a steady and respectful hand.
Sisseck’s vision has been supported by a loyal team of viticulturists and cellar masters who share his commitment to biodynamic viticulture. The estate’s conversion to full biodynamic practices in the early 2000s marked a pivotal step, as Sisseck became one of the first in Ribera del Duero to embrace this holistic method. His influence extends far beyond Pingus: he has mentored numerous young winemakers in Spain, contributed to the revival of forgotten vineyards, and worked to redefine the identity of Spanish terroir-based wines.
Vineyards & Terroir
The soul of Pingus lies in its vineyards—ancient, low-yielding bush vines of Tempranillo, many over 80 years old, located around the village of La Horra in the western part of Ribera del Duero. These gnarled old plants, rooted deep in clay-limestone soils, produce small berries of intense concentration. The altitude, often between 800 and 900 meters, ensures dramatic temperature swings between day and night, preserving acidity and freshness in the fruit.
Sisseck’s philosophy in the vineyard is guided by observation and minimal intervention. The use of biodynamic preparations, careful composting, and respect for lunar cycles are integral to his work. The soils here are a complex mosaic—rich clays that provide power and depth, balanced by chalk and limestone that lend elegance and tension. Yields are extraordinarily low, sometimes less than 20 hectoliters per hectare, ensuring a concentration of flavor that forms the backbone of Pingus’ identity.
The same philosophy extends to Flor de Pingus, sourced from slightly younger vines in similar soils but with a broader selection across La Horra’s terroirs. These vineyards, while less ancient, are treated with the same meticulous care, resulting in a wine that expresses the same DNA of purity, depth, and structure, but with a more accessible and graceful character.
Wine Portfolio
The Pingus portfolio remains deliberately small, centered around the purity of Tempranillo. The flagship wine, Pingus, is made in minute quantities—often fewer than 6,000 bottles per year—and aged in fine French oak barrels, many of which are renewed each vintage. Fermentation takes place in wooden vats with native yeasts, followed by gentle extraction to preserve elegance over power. The resulting wine is a study in texture and harmony: deep, perfumed, and incredibly long-lived, with notes of blackberry, graphite, violets, and an unmistakable mineral signature that speaks of the Ribera’s limestone heart.
Flor de Pingus, introduced in 1996, represents the second label of the estate but has long transcended the notion of being a “second wine.” It is crafted from younger vines yet vinified with the same precision, showing freshness, balance, and a velvety structure that makes it approachable earlier in its life. Flor de Pingus has become one of the most consistently high-quality wines in Spain, embodying Sisseck’s vision of accessible excellence without compromise.
The third component of the Pingus project, PSI, reflects Peter Sisseck’s dedication to preserving old vines across Ribera del Duero. Created in collaboration with local growers, PSI is made from a network of historic vineyards farmed organically and represents a broader expression of the region. While more affordable, it carries the same signature of balance and authenticity that defines the Pingus ethos.
Five Notable Wineries Nearby
Ribera del Duero is a landscape of excellence, and Pingus exists among an extraordinary constellation of neighbouring estates that have each contributed to the region’s prestige. Just to the east lies Vega Sicilia, founded in 1864 and long considered Spain’s most legendary estate. Its flagship Único remains a model of longevity and complexity, aged for years before release and revered for its seamless blend of Tempranillo and Cabernet Sauvignon.
Nearby, Aalto represents a more modern expression of Ribera’s power and precision, founded by Mariano García, the former winemaker of Vega Sicilia. Aalto’s wines, drawn from select old vineyards, combine depth and polish with an unmistakable sense of place.
A short drive from La Horra brings one to Dominio de Cair, a project by the Luis Cañas family. Here, the emphasis is on innovation and the meticulous selection of grapes from high-altitude sites, producing wines of impressive freshness and aromatic lift.
Further west, Bodegas Alión bridges classicism and modernity. Owned by Vega Sicilia, it focuses on pure Tempranillo aged in French oak, offering an elegant yet powerful style that has become a benchmark for contemporary Ribera.
Finally, Emilio Moro, one of the region’s family-run icons, combines tradition and technology to craft expressive wines that highlight distinct vineyard parcels. Their focus on sustainability and microclimate adaptation mirrors Sisseck’s commitment to environmental balance and vineyard health.
The Legacy
Pingus remains an emblem of transformation—a symbol of how one person’s vision can redefine an entire wine region. From the very first vintage, Peter Sisseck’s work has not been about prestige but about purity, patience, and respect for the land. In an age where global demand often drives production, Pingus stands as a reminder that greatness comes from humility before nature and faith in craftsmanship.
Flor de Pingus, with its balance of accessibility and depth, continues to inspire a new generation of drinkers to explore Ribera del Duero beyond its traditional power and into the realm of finesse and precision. Together, these wines represent the soul of a modern revolution—one that has reshaped how the world views Spanish wine and reaffirmed that true greatness is born not from grandeur, but from grace.
