Dominio de Pingus 'PSI' Tempranillo, Ribera del Duero, Spain

Ψ Psi is more than a wine, it’s a movement to preserve the soul of Ribera del Duero. Peter Sisseck, the visionary behind Pingus, and Pablo Rubio have built a neo-cooperative model, working with small growers to rehabilitate old vineyards and promote sustainable farming. Their commitment to organic and biodynamic viticulture ensures that each bottle of Ψ Psi is an authentic expression of the region’s history and terroir. With traditional winemaking techniques and a patient élevage, this wine offers purity, balance, and a deep sense of place.

Product Details:

• Grapes: 90% Tinto Fino (Tempranillo), 10% Garnacha
• Soils: Various calcareous clay and sand
• Vineyard Practices: Sustainable and biodynamic farming is encouraged
• Elevation: ~750m
• Harvest: Hand-harvested
• Winemaking: 30+ day maceration with punchdowns, indigenous yeast fermentation
• Aging: ~18 months in a mix of used barriques and large wooden tanks
• Production: ~12,500 cases
• ABV: 14%

Sensory Description:

Ψ Psi is a beautifully layered wine, balancing vibrant fruit with earthy complexity. Aromas of black cherries, ripe plums, and violets are woven together with hints of crushed herbs and warm spice. The palate is structured yet fresh, with silky tannins and a mineral core that speaks to the limestone-rich soils. The long, savory finish carries a whisper of tobacco and cocoa, making it both complex and incredibly drinkable.

Winemaker’s Background:

Peter Sisseck’s influence on Spanish wine is legendary, and Ψ Psi is his way of giving back to the Ribera del Duero region. Since 2006, he and Pablo Rubio have collaborated with independent growers, offering guidance in natural viticulture and rewarding quality with fair pricing. Their goal is to preserve the region’s ancient, head-pruned vineyards while crafting a wine that truly reflects the land. This project is as much about community as it is about wine, a shared effort to safeguard Ribera’s viticultural heritage.

Serving Suggestions:

Decant for an hour before serving at around 60°F to unlock its full expression. This is a fantastic food wine, pairing beautifully with roasted lamb, grilled ribeye, or aged Manchego cheese. It’s drinking beautifully now but will continue to evolve through 2032.