Dominio de Pingus
Across the stark high plains of Ribera del Duero, Dominio de Pingus in La Horra pursues precision like a creed: old Tinto Fino parcels—Barroso and San Cristóbal—sit above 800 metres, rooted in calcareous layers, gravel and clay slopes that keep the fruit taut. Tiny yields, hand harvesting, severe selection and biodynamic farming translate site into structure, not spectacle, year after year.
In the cellar, the touch stays quiet: spontaneous fermentations, careful extraction, then a long, measured élevage in oak where density is shaped into flow. The goal is not polish for its own sake, but an unbroken line from soil to bottle.
Pingus has become a benchmark because it feels inevitable—power held in restraint, and a cool, stony energy that speaks of altitude and very old vines.Dominio de Pingus
Across the stark high plains of Ribera del Duero, Dominio de Pingus in La Horra pursues precision like a creed: old Tinto Fino parcels—Barroso and San Cristóbal—sit above 800 metres, rooted in calcareous layers, gravel and clay slopes that keep the fruit taut. Tiny yields, hand harvesting, severe selection and biodynamic farming translate site into structure, not spectacle, year after year.
In the cellar, the touch stays quiet: spontaneous fermentations, careful extraction, then a long, measured élevage in oak where density is shaped into flow. The goal is not polish for its own sake, but an unbroken line from soil to bottle.
Pingus has become a benchmark because it feels inevitable—power held in restraint, and a cool, stony energy that speaks of altitude and very old vines.
