Dominio de Pingus : Pingus 2024

Characteristics and tasting tips for Pingus 2024 by Dominio de Pingus

Tasting

Colour

Pingus 2024 displays a very deep colour, both dark and brilliant, close to a deep ruby verging on garnet. This intensity of colour reflects the natural concentration of the berries, the result of controlled yields and a meticulous hand harvest.

Nose

The nose reveals an intense and remarkably pure aromatic palette dominated by black fruit: black cherry, blackberry and blackcurrant come through with great elegance, with no trace of oak to disturb this fruity freshness.

Palate

The palate is full and long, wrapped in a creamy, unctuous texture and carried by particularly fine, polished tannins. The acidity, clearly present, brings energy to the whole and extends the finish with a lovely sense of freshness and harmony.

Food and wine pairing

With its concentration, velvety texture and well-integrated tannic structure, Pingus 2024 is an ideal match for fine red meats, grilled or roasted, such as rib of beef or fillet, served rare to medium-rare. It also pairs beautifully with feathered or furred game in slow-cooked sauces, as well as with hard, aged cheeses that can hold their own against its aromatic richness without overpowering its finesse.

Serving and cellaring

It is advisable to decant Pingus 2024 one to two hours before serving, allowing its aromas to open up fully and its texture to reveal itself in all its complexity. A serving temperature of between 16 and 18°C will highlight the freshness of the fruit while respecting the overall balance of the wine.

Other characteristics

Pingus 2024 has an alcohol content of 14.87% ABV, a pH of 3.64 and total acidity of 4.86 g/l expressed as tartaric acid. With just 2.05 g/l of residual sugar, it is a dry wine whose balance rests on the tension between concentration, freshness and tannic structure.

Pingus 2024, the expression of an exceptional Spanish terroir in Ribera del Duero

The estate

Founded in 1995 by Peter Sisseck, Dominio de Pingus has established itself as one of the most iconic names in Ribera del Duero, in Castile and León. The estate was built around a vineyard of old Tinto Fino vines, farmed organically and biodynamically. Still run today by Peter Sisseck, both owner and winemaker, Dominio de Pingus stands out for its micro-production, its uncompromising approach to viticulture and its major role in the international recognition of the region.

The vineyard

Pingus comes from five vineyard sites in La Horra, in Ribera del Duero: Barroso 1, 2, 3 and 4, as well as San Cristóbal. The vineyard covers 3.49 hectares at an altitude of between 800 and 837 metres, with a planting density of 4,000 vines per hectare. Since 2016, a specific protection regime has been applied to the most vulnerable plots, which notably made it possible to save one of them during the April 2024 frost thanks to the use of paraffin candles.

The vintage

The 2024 vintage was marked by a spring frost on the night of 23 to 24 April, as well as by a pronounced summer drought, with just 32.6 mm of rainfall between July and September compared with a usual average of around 110.5 mm. In the face of these conditions, a controlled yield of 20 hl/ha helped preserve the balance of the grapes despite the water stress of the season.

Vinification and ageing

Pingus 2024 is vinified through spontaneous fermentation with indigenous yeasts, at a temperature of between 21 and 23°C. Pump-overs were reduced to around 30% of the usual volume in order to preserve the finesse of the tannins. This Spanish wine is aged for around 18 months in 225-litre barrels that have already been used for one year, with no new oak, so as to limit the aromatic influence of the wood while retaining the slow exchanges characteristic of this format.

Grape variety

Pingus 2024 is made from 100% Tinto Fino (Tempranillo).