100% Tempranillo. Pingus is produced by the visionary Danish winemaker Peter Sisseck. Peter arrived in Spain in 1993 to manage a new project, Hacienda Monasterio. While planting and developing Monasterio, he began to dream about the old vines he saw dotted around the Ribera del Duero landscape. By the 1995 vintage, Peter had found a group of old vines that spurred him to embark on his own project. He called it “Pingus,” after his childhood nickname. The winery instantly shot into the spotlight, yet over the past decades, Peter has continually refined his original vision. Since 2001, he has employed biodynamic viticulture to capture a healthier balance in his vineyards. In the winery, he has made changes aimed at taming the region’s natural power, like using no new oak most years and giving more delineation and depth to the Pingus voice. Flor de Pingus is a mixture of young and old vines farmed biodynamically. Today, we are witness to a coming of age for this increasingly important wine. Peter has refined the selection of vineyards used for Flor. He has even replanted some key parcels with a massale selection from his best, old-clone parcels. In the cellar, he ferments and macerates the largely old-vine fruit with native yeasts and up to 40% whole clusters for two to three weeks. It is no wonder that in the price/quality sweepstakes, Flor de Pingus might be Spain’s finest wine.