The 2016 Primus Malbec was produced with grapes from a cold and rainy year, mixing grapes from San Pablo, Los Árboles and Altamira. It fermented in 7,000-liter oak vats, and some 15% of the volume fermented in barriques followed by malolactic and 18 months of aging in French oak barrels. The idea is a blend of the zones, and from those they do a barrel selection. Truth is, the wine shows good balance and ripeness without excess; it reminded me of the single vineyard from Altamira, and it didn't have the excess ripeness I found in Gualtallary (in theory it didn't participate in the blend). It's serious and classical, powerful and concentrated, well oaked and with balance to develop nicely in bottle. It finishes long and tasty, with a salty twist. 25,320 bottles produced. It was bottled in December 2017.