Pingus is one of the most sought after wines from Spain, made with Tinta Fina from old vines, D.O. Ribera del Duero. After the harvest, the grapes are taken to the winery for the stripping manual shelling ripest grapes from each bunch. The wine starts with a natural fermentation practice that keeps better pigmentation and the wine retains its aroma and fruity flavor. The maceration and fermentation process takes about twenty days and then the wine is the barrels for malolactic fermentation. The malolactic fermentation is done in wood, in oak vats and barrels of 2nd and 3rd year, without racking. The wine is left lying between 20 and 23 months without racking, until a month before bottling, when the lees are removed so that the wine is completely clean. Nor is filtered or clarified, in order to respect the maximum respect for their natural qualities. Alcohol: 15.5% vol. Tasting notes: Color: bright. On the nose, elegant scent, mysterious, roasted black fruit jam, excellent fruit expression. Palate: powerful, rich, elegant, complex, rich in expression of fine fruit, silky tannins, elegant and generous.
The 1995 vintage was the first marketed Pingus. But immediate success and especially Robert Parker 98/100 score made him a star wine. Pingus was the first Spanish wine to the top of the prestigious list of quotations Parker; the 2004 vintage reached the rating of 100/100 Parker.