PSI 2023 (Primeur)

The PSI is Peter Siseck's latest gem that moves away somewhat from the blunt extraction of the other Dominio de Pingus, Flor de Pingus and Pingus wines to offer a fresher and more fruity character, with younger vines and ageing in large oak barrels. PSI is made from Tinto Fino and Garnacha vines grown on micro plots of land that are over 30 years old.

PSI is the last personal project of Peter Sisseck since the days of the first harvest of his famous Pingus in 1995. Besides Sisseck's stellar background at the Monastery Estate, his curriculum includes the technical management of the Quinta Sardonia and the Clos D'Agon.

In a different line to Dominio de Pingus, the new PSI winery was born in 2007. It was looking for a new vision of Ribera del Duero, making wines that have more to do with fruit, freshness and finesse than with extraction and power. Wines that come from 100% organic grapes, pursuing respect for the environment.

The grapes of each harvest come from the same winegrowers with whom Sisseck has been collaborating since the beginning of the project. This original group of winegrowers has a compact vineyard, with native and balanced plant material, in a goblet and in varied soils. The vineyard is concentrated in extensive "tongues" of slopes with variable soils that connect the Vega valley, at 820 m high, with the high gravel pits, former terraces of the Duero (900 m).

In the centre are the old hillside vineyards planted in the form of a goblet. The vines have an average age of more than 30 years and come from the massive selection of the area. The diversity of the soils changes according to the height of each plot, as a result of the geological sedimentation of the area. The slopes have soils directly from the mother rock (calcareous stoneware with a siliceous matrix in the first half of the ascent and stoneware with a conglomerate in the final ascent) while in the lower part the soils are generally richer in fine particles (silt and clay). In the upper terraces of the Douro - at an altitude of almost 900 metres - the soils are flat with a lot of siliceous gravel with leached clay in depth.

The grapes are destemmed by hand, removing the ripest grapes from each bunch. They are then macerated and fermented for 20 days, and placed in barrels for malolactic fermentation, after which they benefit from an 18-month ageing in new French oak barrels.