If you know about wines, you know what this one represents, with all the awards and recognitions. “One of the greatest young red wines I have ever tasted”, Robert Parker said about Pingus. 

We are witness to a coming of age for this increasingly important wine. Peter Sisseck, the wine maker, 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. After malolactic fermentation is complete, the wine is racked into mostly used barrels where it is left alone to develop its evocative expression to Tempranillo and terroir.

It is no wonder The Wine Advocate has written of Flor de Pingus: “In the price/quality sweepstakes, this might be Spain’s finest wine.”