Terroir: 
The vineyards are located in the Sierra de Gredos, specifically in the Cebreros area of Ávila, Spain. The vines are planted on a mix of slate and granite soils over a magmatic rock base. These soils provide excellent drainage and contribute to the wine’s depth and minerality.
Viticulture: 
The vineyards are managed organically with traditional practices. The old bush vines (en vaso) are harvested by hand. The high altitude (around 890-920 meters) and the combination of slate and granite soils help produce grapes with great complexity and character.
Winemaking: 
The wine is made from 100% Garnacha grapes. Fermentation is carried out using indigenous yeasts, followed by aging for six months in 500-liter French oak barrels of different origins and ages, and an additional six months in steel tanks. This approach preserves the fresh fruit character while adding complexity from the oak aging.
Tasting Notes:
 "Pegaso Zeta" offers aromas of bright cherry, balsamic herbs, and sweet spices. On the palate, it is flavorful and fruity, with good acidity and a long finish. The wine has a rich and intense profile, characterized by ripe fruit flavors and a touch of minerality.