Dominio de Pingus Ribera del Duero Flor de Pingus 2023
Peter Sisseck arrived in Ribera del Duero in 1990, found gnarled old bush vines of Tinto Fino that nobody much wanted, and proceeded to redraw the map of Spanish wine. Flor de Pingus is not a watered-down echo of the flagship -- it's its own wine, drawn from old vines around the high village of La Horra, farmed biodynamically since 2000. The 2023 spent eight months in barrel with a portion raised in large oak vats, so the oak sits underneath the fruit rather than on top of it. What you get is modern Ribera at its most refined: dark and deep but not heavy, structured but supple, with real perfume. It's a wine that's open for business now and will keep evolving for many years.
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Dominio de Pingus Ribera del Duero Flor de Pingus 2023
Dominio de Pingus Ribera del Duero Flor de Pingus 2023
Peter Sisseck arrived in Ribera del Duero in 1990, found gnarled old bush vines of Tinto Fino that nobody much wanted, and proceeded to redraw the map of Spanish wine. Flor de Pingus is not a watered-down echo of the flagship -- it's its own wine, drawn from old vines around the high village of La Horra, farmed biodynamically since 2000. The 2023 spent eight months in barrel with a portion raised in large oak vats, so the oak sits underneath the fruit rather than on top of it. What you get is modern Ribera at its most refined: dark and deep but not heavy, structured but supple, with real perfume. It's a wine that's open for business now and will keep evolving for many years.
Original: $155.99
-65%$155.99
$54.60Product Information
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Description
Peter Sisseck arrived in Ribera del Duero in 1990, found gnarled old bush vines of Tinto Fino that nobody much wanted, and proceeded to redraw the map of Spanish wine. Flor de Pingus is not a watered-down echo of the flagship -- it's its own wine, drawn from old vines around the high village of La Horra, farmed biodynamically since 2000. The 2023 spent eight months in barrel with a portion raised in large oak vats, so the oak sits underneath the fruit rather than on top of it. What you get is modern Ribera at its most refined: dark and deep but not heavy, structured but supple, with real perfume. It's a wine that's open for business now and will keep evolving for many years.
