Named after the soils where the old vines are planted, the 2013 Pizarra is pure Mencía from 30-year-old vines grown on steep slate soils (pizarra means slate), fermented with full clusters in 2,000- and 5,000-liter oak vats with indigenous yeasts and with a long (60-day) post-fermentative maceration. The wine was raised in a combination of 225- and 600-liter oak barrels for 14 months, followed by some time in tanks. They consider this their most Mediterranean red, which in 2013 combines the freshness of the year with the cooler character of the Amandi zone of Ribeira Sacra where they are located. It made me think of a Chateauneuf-du-Pape, with notes of thyme and rosemary, hints of cherries in liqueur, open and expressive and a bit heady. The palate is soft, lush and polished but with great acidity that provides a backbone and gives it length. 4,600 bottles produced. It was bottled in May 2015.