In 2007 the new PSI winery was born, a very ambitious project 100% Peter Sisseck.
Since 1995 with the first Pingus harvest, Peter Sisseck had not started another project of his own. Although it is true that to the stellar baggage of Hacienda Monasterio it has successfully added the technical consultancies to Quinta Sardonia and Clos D'Agon. In a different line to Dominio de Pingus, I wanted to seek out and open up a new perspective in Ribera del Duero, making wines that are more about fruit, freshness and finesse than about extraction and strength. Wines that mature and take shape in large oak vats and second and third year barrels. Wines that are made from 100% organic grapes in the short term, in the search for respect for the environment.
The PSI comes from dispersed micro-plots in large areas of the Ribera del Duero region, driven by winegrowers associated with the project and located at an altitude of between 800 and 900 metres.
Production: 100,000 bottles
Age of the vineyard: 30 years
Harvest: Manual
Fermentation: Natural in cement tanks.
Type of barrel: Cement tanks, oak vats and second and third year French oak barrels from Pingus and Flor de Pingus
Operating temperature: 15-17°C
Pairing: Grilled red meat, acorn ham, cured cheese, risotto
Technical Details
Made with
90% Tempranillo - 10% Garnacha
Tasting Notes
Intense cherry colour, very covered.
Aromatically complex, good intensity, black fruit (blueberries, plums) and red fruit (redcurrant, raspberries) floral, aromas of tobacco, pepper and vanilla.
In the mouth it is fleshy, oily, medium body, black fruit with good concentration, sweet, with well worked tannin, polished, silky, well sustained by a fresh acidity.
For the first time in the psi blend there is 10% old Grenache which gives it freshness and texture.
Storage Instructions
Storage away from direct light in a cool and dry place
Pairings
Chesses, Red meats, Roasts
