The tiny project flourished, influenced by the "garage wine" trend of the 1990s. And this fine wine, named after Peter's Danish nickname, made history. Pingus was the first Spanish wine to make it into the elite 100 best wines in the world. It then attained mythical status when the ship which was carrying the first vintage for the American market sank. This loss and the already small production volume made Pingus one of the most sought-after wines in the world. And the most expensive Spanish wine at the present time. Sisseck cultivates his four hectares of Pingus vineyards biodynamically, ferments the wine in large wooden and steel vats, and no longer uses any new oak for ageing. This world-famous wine is distinguished by its enormous complexity and impressive finesse year after year. The Danish vintner produces Flor de Pingus in exactly the same way, but the 35 hectares of old vines around La Horra correspond to a "village" concept while the Pingus vineyards are comparable to a precisely defined grand cru site. While Pingus and Flor de Pingus are vinified in western Ribera, Sisseck has chosen Aranda de Duero in the historic centre of the growing region as the location for his latest project Bodegas y Viñedos Alnardo. This involves over 400 winegrowers with small plots of land; with this project, the Danish master vintner hopes to be able to convince them to preserve their old vines. The well-balanced, fruity and juicy PSI is matured in large wooden tanks; only 15% of it is matured in small, used oak barrels.