Planted at altitudes of more than 800m above sea level in La Horra, Pingus vines enjoy warm, sunny days and refreshingly cool nights during the growing period. These swings in temperature ensure increased complexity and vibrant freshness. There are two complementary terroirs covering 4.5 hectares. The first, “Barroso” lies on gravel and sand over alluvial limestone. The second, “San Cristobal” is on south-west facing clay slopes. From the outset, in terms of vines, Peter favoured indigenous Tinto del País and determined to push it to dizzying heights. Unusually for this grape, in this region, he decided to use French, rather than American oak. From these squat, gnarled vines (Tinto del País is a cousin of Tempranillo) of sixty years and more, Peter now coaxes a ridiculously small production ranging from 20 hectolitres per hectare (hl/ha) at best, to as little as 9hl/ha. Organic from day one, Pingus has been farmed according to biodynamic disciplines since 2000. Pruning and sorting are rigorous and ruthless. For a farmer, consciously and deliberately producing low yields is an anathema, but therein lies the secret and obsession for quality. Production in 2013 is 6,900 bottles for the world market.