Dominio de Pingus

Dominio de Pingus stands as a revered name in the world of Spanish wine, renowned for producing some of the most acclaimed and sought-after expressions from the Ribera del Duero region. Founded in 1995 by Danish winemaker Peter Sisseck, the estate quickly rose to prominence with its very first vintage, which drew international attention for its remarkable depth and character. Today, Pingus is synonymous with artisanal winemaking, meticulous vineyard management, and uncompromising quality, making it a true icon within Spain’s wine landscape.

The portfolio of Dominio de Pingus is notably focused, with its flagship wine, Pingus, crafted from old-vine Tempranillo grown on biodynamically farmed plots. Alongside Pingus, the estate also produces Flor de Pingus, a more accessible yet still highly regarded interpretation, and occasionally releases other limited bottlings, such as PSI. Each wine reflects a unique approach to expressing the Ribera del Duero terroir, with low yields, hand-harvesting, and minimal intervention in the cellar.

What distinguishes Dominio de Pingus from many other producers is the combination of old-vine fruit—some vines are over 80 years old—and rigorously natural farming techniques. Wines from Pingus are known for their intense concentration, vibrant energy, and complexity, often marrying ripe dark fruit flavors with earthy, mineral-driven undertones and refined tannins. The careful use of oak aging enhances rather than overshadows the character of the wine, helping Pingus express both power and finesse.

The history of Ribera del Duero winemaking stretches back centuries, but Pingus helped catalyze a renaissance in the region, demonstrating its potential to compete on the world stage with the finest Bordeaux and Napa Valley reds. This small-production approach and cult following have set Pingus apart, frequently placing it among lists of the world’s greatest wines.

Dominio de Pingus wines are celebrated for their versatility when it comes to food pairing, effortlessly complementing a range of robust dishes. They shine alongside roast lamb, aged steak, and rich stews, while also partnering well with hard cheeses and earthy mushroom-based recipes. Their depth and structure make them well-suited to dishes with bold flavors, while their balance and freshness invite contemplation, whether enjoyed on their own or as part of a memorable meal.