The Garnacha vines for the 2011 Pegaso Granito are located at 800 to 1,000 meters altitude on granite soils and the difference with the slate (pizarra) bottling is that the élevage in this case was slightly shorter, some 18 months in a combination of terracotta amphorae and 500- and 600-liter French oak barrels. But both wines fermented with indigenous yeasts in oak, stainless steel vats and amphorae. I tasted it next to the Pizarra wine from the same vintage, and after letting both wines breathe in the glass and open up, it was pretty clear the warm vintage conditions were handled better by the cooler granite soils, and this wine showed fresher and more balanced. As it happened in 2008 and contrary to my appreciations in 2010, in 2011 I give the edge to the Granito. It has notes of ripe wild berries, some spiciness, aromas of Mediterranean aromatic herbs (fennel, aniseed) and hints of autumn forest, quite subtle and balanced. The palate shows good balance too, ripe without excess, with unnoticeable oak and very fine tannins, quite supple and tasty. The better balance and freshness seems to also make it sturdier, and the glass of wine left for hours seemed to develop at a slower pace too, which might indicate a longer life in bottle... 3,936 bottles produced.