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 project shared with his friend Silvio Denz, Château Rocheyron.
Pingus is created from blending very special grapes sourced from different parcels of Tinto Fino. These coveted plots are located 30 km outside Roa. The San Cristóbal vineyard of 1.2 ha is the oldest (70 years old), and the larger of the Barrosso pair extends to 2.5 ha (60 years old) while the other is 1 ha. The soils are clay with some lime, covered with stones. There is meticulous care taken with microvinification and ageing in special barrels. During the process, the wine is not subject to clarification or filtration in order to pay full respect to its finer qualities. The first great vintages of Pingus were the years 1996, 2000, 2001 and 2003, followed by the exceptional 2004, which received the first 100 points from wine critic Robert Parker. However, as a general rule, all Pingus wines are excellent, marked by a fine intensity, refined, oily-textured, with outstanding fullness on the palate, good structure and showing wonderful cellaring potential.
Flor de Pingus is the bodega's other famous wine. It is made exclusively using Tinto Fino grapes from La Horra and Valbuena and has provided a more affordable option since its release onto the market, but now the latest project which goes under the name of PSI is set to add yet another profile to this inimitable range.