£18.15/ btl 0.75 L
Details for PSI 2019
Bottle size and vintage
PSI is Peter Sisseck's most recent project and one where his intention has been to bring out a fresher, fruit-foremost wine profile, that is to say, without the concentration that characterises his coveted Flor de Pingus and Pingus. This wine comes much closer to the actual fruit juices, especially red fruits such as strawberries and raspberries, yet cranberries are there too. A juicy wine, intense on the palate, with spicy notes and very subtle hints of oak-ageing, delicious and refreshing.
PSI is made using grapes sourced from vine-growers with whom the winery has strict working agreements, from balanced vineyards, planted with bush vines on soils that are different in composition and averaging 30 years old in age. Maceration takes place in concrete tanks in order to obtain the maximum possible from the fruit aromas; and ageing occurs in concrete tanks, in large oak vats and in not-new barrels.
Opening the bottle half an hour before serving is recommended.
Sirloin steak / Meats cooked on hot stone / Small game
- Optimum serving temperature:Between 15ºC and 17ºC
- Decanting:Aeration is recommended
Strong potential, should improve
This wine looks great and offers a good, complex aroma - it is good to drink now but with more tannins and therefore not yet the softer, richer taste of similar quality Riberas that are 1/2/3 years older. A great prospect!by: IÑAKI (5 Nov) - Vintage 2018
LO REGALÉ Y QUEDÉ MUY BIEN, PIENSO REPETIR CON OTROS AMIGOSby: Lucas (10 Oct) - Vintage 2018
Excelente, maravilloso, con todas las caracteristicas de la denominación de origen. Una de las sorpresas del añoby: Alejandro (26 Sep) - Vintage 2018
Un vino para disfrutar
Desde el color hasta el último de los matices que quedan tras catarlo hacen de éste un gran vinoby: José Juan (23 Sep) - Vintage 2018
Lo he comprado varias veces. No falla. Un fuera de serie.
Dominio de Pingus
Peter Sisseck is Pingus. An agronomist and oenologist who was born in Copenhagen in 1962, he studied at the University of Bordeaux and worked for several years at some important wineries in the region. Together with his uncle, Peter-Vinding-Diers, he established what came to be known as Bordeaux's 'new wave' white wines. He has worked in California, and currently operates in Spain as oenologist and adviser to Hacienda Monasterio and in Saint-Émilion, Bordeaux, with the projec...