The pale 2016 Primer Rosé is produced with Mazuelo/Cari?ena grapes, quite unusual in a rosé. The destemmed grapes were pressed, and the first juice was put to ferment in stainless steel vats at a low temperature, without malolactic and kept in contact with the lees for 40 days before bottling. This second vintage seems fresher, and the color seems brighter. The palate is soft and the acidity is really integrated, with tasty flavors and a good finish. Only 6,000 bottles were filled in April 2017. One step up, but I'm still missing the old traditional rosé.