Peter Sisseck, the visionary Danish winemaker, has left an indelible mark on Spanish wine production with his radical approach. Armed with a profound understanding of low-yield production and a commitment to biodynamic principles, Sisseck has revolutionized the Spanish wine landscape. His masterpiece, the legendary Pingus, stands as the most expensive Spanish wine and has garnered a cult following.
Sisseck’s wine journey began with his uncle, Peter Vinding-Diers, imparting winemaking knowledge, introducing him to Ribera del Duero when it was yet to gain global recognition. Peter Sisseck’s educational path included stints at the Agricultural University of Copenhagen and the University of Bordeaux, further fueling his passion.
Upon arriving in Ribera del Duero, Sisseck managed Hacienda Monasterio, where he initiated innovative practices, emphasizing the meticulous sorting of grapes, hand harvesting, and fermentation in open wooden tanks, diverging from traditional steel tanks. His meticulous approach extended to the use of different French oak barrels for the same wine.
The inaugural vintage of Pingus, in 1995, achieved instant success after receiving high praise from the influential wine critic Robert Parker. Today, Pingus maintains its reputation as a collectible icon. Sisseck’s winemaking philosophy prioritizes a holistic approach, from vine to bottle, focusing on rigorous grape selection.
Sisseck’s wines include Pingus, produced in minuscule quantities, Flor de Pingus, distinct from Pingus but equally captivating, and PSI, an exciting new venture. His dedication to biodynamic principles and attention to detail continue to shape the Spanish wine industry.