Dominio de Pingus is considered the most important Spanish wine of the modern era. It has the dubious distinction of being Spain’s first “cult wine” fetching prices that have surpassed the legendary icon, Vega Sicilia’ Unico and Reserva Especiale.

Pingus joins the ranks of the world's most coveted wines in the world including Coche Dury's Corton-Charlemagne, Ch. Rayas, and Giacomo Conterno's "Monfortino". With prestige comes a hefty price tag and Pingus has hit the stratosphere based on global demands.

With Pingus, Peter’s vision was to push Tempranillo to its upper limits. He spent the first few years pruning his vines back to a healthy balance—the trunks were straightened, lowered, and canes were pruned back to 1-2 buds per cane. Yields have typically been under one ton per acre.

Pingus is fermented in large wooden vats and, once in cask, is mostly left alone. While early vintages employed a high proportion of new barrique for aging, Peter has decreased that amount over time to the point where top vintages see no new wood whatsoever.

Peter’s winery work has been widely imitated, and many wines can mimic the exotic textures that Pingus possesses. Yet, while they might approach Pingus’ style, none of these newcomers has Pingus’ substance or the magical way it balances otherworldly richness with a rare sense of elegance.

Over the past decades, Peter has continually refined his original vision. Since 2001, he has employed biodynamic viticulture to capture a healthier balance in his vineyards. In the winery, he has made subtle changes aimed at taming the region’s natural power and giving more delineation and depth to the Pingus voice.