Peter Sisseck, the maker of Pingus, one of Spain’s most famous red wines, wants to make equally great white. So it’s natural he should turn to Jerez, and make biologically aged sherries. He’s bought some very important vineyards – he wants this to be a vineyard-based project – and a bodega that has a solera from Juan Piñero that consists of 444 barrels of Palomino under flor. And soon the first wines will be released. Jamie Goode takes a look.
See also: the article – Sisseck’s Sherry: the Pingus winemaker invests in Jerez