At 400-450 metres' altitude, Meixeman is a 1.2 hectare plot of very old organically grown vines from a 'two-faced' vineyard: the larger part is relatively coolly oriented slate facing south-east; the other is warmer iron-rich granitic soil facing south-west. This 'heritage vineyard' was replanted after phylloxera in 1907 by Pedro's grandmother, using remnants of the site's own genetics which survived the pestilence. The grapes are foot-trodden, 40% whole bunch, 16 days maceration on skins and stems after wild yeast fermentation in open foudre. Very gently pressed, then aged 6 months in foudre and another 12 months in French barricas.

The earthiest of Pedro’s single vineyards, Meixeman is freshened and lifted by a steely slate rim. The nose is wild with earth, tobacco, forest floor, autumnal undergrowth. Heather, leather, a mineral pulse. Tastes of wild red and black berries, smoked boughs, balsam, and mountain herb, with a typical Guímaro agridulce (sweet-and-sour) touch. Built on solid, leathery tannins, this sits deeper than its sisters, with lively spice freshness at the rim and darting minerals to finish.