Danish winemaker, Peter Sisseck, arrived in Spain in the early 90s to manage Ribera del Duero’s Hacienda Monasterio. While there, he dreamed of harvesting grapes from the old vines in the area and eventually, managed to pursue his own small project based on old-vine tempranillo at the highest quality. He named it “Pingus” after his childhood nickname. His first vintage became an immediate success and thrust him into the spotlight. Flor de Pingus is treated with the same meticulous care as his top wine and consistently ranks among the region’s top wines. 100% Tempranillo (or Tinto Fino as it is called locally), the grapes are destemmed and fermented in large oak vats. It then spends 14 months in a mix of old and new barrique and is bottled unfined and unfiltered. Blackberry, black cherry, licorice and spice mingle in a full bodied structure with velvety tannins and a long finish.