In the case of the 2011 Pegaso Barrancos de Pizarra, the vines are located at altitudes varying from 800 to 1,200 meters. The wine fermented in a combination of oak vats, stainless steel tanks and clay amphorae with indigenous yeasts. The élevage was extended to 24 months in a combination of amphorae and 500- and 600-liter French oak barrels. In this warm vintage, the fruit from the warmer slate soils seems to show higher ripeness than the cooler granite ones. There are hints of prunes and dried plums, some spices and something organic, developing aromas of esparto grass with time in the glass. Even though both bottlings have similar levels of alcohol (around 15%) and acidity, this one feels a little heavier and more advanced, and the alcohol is more evident. The palate is medium to full-bodied, and it feels quite lush and round, with fine tannins and a warm finish. 7,368 bottles produced.