Otronia

Winery Otronia is located in the heart of Patagonia on parallel 45'33, probably the last frontier in the south to grow vines.
The philosophy of our winery is to produce wines that reflect the extreme climatic conditions, typical of the place and the land.
Otronia has 50 hectares of organic vineyards, with varieties such as Pinot Noir, Chardonnay, Gewürztraminer and Pinot Gris, being one of the southernmost vineyards in South America and in the world.
The cold temperatures, the thermal amplitude, the strong winds and the soils make the wines of Otronia unique in the world having a great aging potential.

Otronia Chardonnay 2021 – TS

Province: Chubut
Region: Patagonia
Subregión: Sarmiento
Elevation: 300 masl
Varietals: 100% Chardonnay
Tamaño del viñedo: 3.09 ha.
Edad del viñedo: 12 años.
Si es un solo viñedo el número de plantas por hectárea: 7.000 plantas Rendimientos: 4000 – 5000 kg/ha.
Irrigación: Riego por goteo.
Composición del suelo: Suelo areno-arcilloso.
Training method: Guyot
Fecha de cosecha: principios de marzo
Tipo de viticultura: Orgánica.

Winemaking and ageing
Racimo completo, sí/no/porcentaje: prensadas directamente, sin despalillar.
Levaduras: no
Contenedor de fermentación: cubas de roble francés sin tostar
Tamaño/material del contenedor de envejecimiento: tonel
Tiempo de crianza en contenedor: 22 meses.

Analytical data
Alcohol: 13,2%
Ph: 3.03
Azúcar residual: 2,42 g/L
Acidez: 7.35g/L
Sulfites: Yes

Winemaker: Juan Pablo Murgia

Otronia 45 Rugiente Merlot 2022 – TS

Province: Chubut
Subregión: Sarmiento
Elevation: 300 masl
Varietals: 45% Chardonnay + 40% Gewürztraminer + 15% Pinot Grigio
Vineyard size: 51 ha
Vineyard age: 12 years old
Number of plants per hectare: 7.000 plants
Yields : 5 t/h
Irrigation: drip irrigation
Soil composition: Lake bottom clay, aeolian sands and fluvial and alluvial stones
Training method: VSP
Harvest date: 2019
Type of viticulture: ecological / sustainable / organic

Winemaking and ageing
Whole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
Yeast: no
Fermentation container: after static settling, each component fermented separately in stainless steel tanks and concrete eggs.
Maceration technique: once the cut was defined, the wine was aged in untoasted French oak and concrete sinks for 18 to 20 months.
Fermentation temperature: 16°C
Length of fermentation: 30 days
Malolactic fermentation: no
Aging container size/material: 5.000 liters
Age of container if wood: 1st, 2nd and 3rd use
Type of barrel and cooperage: untested French oak foudre
Aging time in container: 22 months
Time of aging in bottle: 12 months

Analytical data
Alcohol: 13,5%
Ph: 3,10
Residual sugar: 3 g/l
Acidity: 8,4 g/l
Sulfites: 70 mg/l

Winemaker: Juan Pablo Murgia