![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/06\/foto-bodega-otronia-ok.jpg\")
<\/a><\/span><\/div><\/div><\/div>Otronia<\/h3><\/div>Winery Otronia is located in the heart of Patagonia on parallel 45'33, probably the last frontier in the south to grow vines.
\nThe philosophy of our winery is to produce wines that reflect the extreme climatic conditions, typical of the place and the land.
\nOtronia has 50 hectares of organic vineyards, with varieties such as Pinot Noir, Chardonnay, Gew\u00fcrztraminer and Pinot Gris, being one of the southernmost vineyards in South America and in the world.
\nThe 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.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>![](\"https:\/\/argentinareloaded.com\/wp-content\/uploads\/2022\/12\/45-rugientes-pinot-noir-botella-ok-569x1024.png\")
<\/a><\/span><\/div><\/div><\/div><\/div><\/div>45 Rugientes Pinot Noir 2018 – TS<\/h3><\/div>Province: Chubut
\nSubregion: Sarmiento
\nElevation: 300 masl
\nVarietal: 100% pinot noir
\nVineyard size: 51 ha
\nVineyard age: 12 years old
\nNumber of plants per hectare: 7.000 plants
\nYields: 5 t\/ha
\nIrrigation: drip irrigation
\nSoil composition: Lake bottom clay, aeolian sands and fluvial and alluvial stones
\nTraining method: VSP
\nType of viticulture: ecological \/ sustainable \/ organic<\/p>\n
Winemaking and ageing
\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
\nYeasts: native
\nFermentation container: concrete eggs & vats
\nMaceration technique: pressed for 12 hours
\nFermentation temperature: 15\u00baC
\nLength of fermentation: 60 days
\nMalolactic fermentation: partial
\nSize\/material of the aging container: 2.000 & 5.000 liters \/ French oak foudre
\nAge of container if wood: first and second use
\nAging time in container: 24 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 13,2%
\nPh: 3,36
\nResidual sugar: 3 g\/l
\nAcidity: 7,65 g\/l
\nSulfites: 70 mg\/l<\/p>\n
Winemaker: Juan Pablo Murgia<\/p>\n
Retail price: R$ 288<\/p>\n<\/div><\/div><\/div>
Winery Otronia is located in the heart of Patagonia on parallel 45'33, probably the last frontier in the south to grow vines.
\nThe philosophy of our winery is to produce wines that reflect the extreme climatic conditions, typical of the place and the land.
\nOtronia has 50 hectares of organic vineyards, with varieties such as Pinot Noir, Chardonnay, Gew\u00fcrztraminer and Pinot Gris, being one of the southernmost vineyards in South America and in the world.
\nThe 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.<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/a><\/span><\/div><\/div><\/div><\/div><\/div>45 Rugientes Pinot Noir 2018 – TS<\/h3><\/div>Province: Chubut
\nSubregion: Sarmiento
\nElevation: 300 masl
\nVarietal: 100% pinot noir
\nVineyard size: 51 ha
\nVineyard age: 12 years old
\nNumber of plants per hectare: 7.000 plants
\nYields: 5 t\/ha
\nIrrigation: drip irrigation
\nSoil composition: Lake bottom clay, aeolian sands and fluvial and alluvial stones
\nTraining method: VSP
\nType of viticulture: ecological \/ sustainable \/ organic<\/p>\n
Winemaking and ageing
\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
\nYeasts: native
\nFermentation container: concrete eggs & vats
\nMaceration technique: pressed for 12 hours
\nFermentation temperature: 15\u00baC
\nLength of fermentation: 60 days
\nMalolactic fermentation: partial
\nSize\/material of the aging container: 2.000 & 5.000 liters \/ French oak foudre
\nAge of container if wood: first and second use
\nAging time in container: 24 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 13,2%
\nPh: 3,36
\nResidual sugar: 3 g\/l
\nAcidity: 7,65 g\/l
\nSulfites: 70 mg\/l<\/p>\n
Winemaker: Juan Pablo Murgia<\/p>\n
Retail price: R$ 288<\/p>\n<\/div><\/div><\/div>
<\/a><\/span><\/div><\/div><\/div>45 Rugientes Pinot Noir 2018 – TS<\/h3><\/div>Province: Chubut
\nSubregion: Sarmiento
\nElevation: 300 masl
\nVarietal: 100% pinot noir
\nVineyard size: 51 ha
\nVineyard age: 12 years old
\nNumber of plants per hectare: 7.000 plants
\nYields: 5 t\/ha
\nIrrigation: drip irrigation
\nSoil composition: Lake bottom clay, aeolian sands and fluvial and alluvial stones
\nTraining method: VSP
\nType of viticulture: ecological \/ sustainable \/ organic<\/p>\n
Winemaking and ageing
\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
\nYeasts: native
\nFermentation container: concrete eggs & vats
\nMaceration technique: pressed for 12 hours
\nFermentation temperature: 15\u00baC
\nLength of fermentation: 60 days
\nMalolactic fermentation: partial
\nSize\/material of the aging container: 2.000 & 5.000 liters \/ French oak foudre
\nAge of container if wood: first and second use
\nAging time in container: 24 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 13,2%
\nPh: 3,36
\nResidual sugar: 3 g\/l
\nAcidity: 7,65 g\/l
\nSulfites: 70 mg\/l<\/p>\n
Winemaker: Juan Pablo Murgia<\/p>\n
Retail price: R$ 288<\/p>\n<\/div><\/div><\/div>
Province: Chubut
\nSubregion: Sarmiento
\nElevation: 300 masl
\nVarietal: 100% pinot noir
\nVineyard size: 51 ha
\nVineyard age: 12 years old
\nNumber of plants per hectare: 7.000 plants
\nYields: 5 t\/ha
\nIrrigation: drip irrigation
\nSoil composition: Lake bottom clay, aeolian sands and fluvial and alluvial stones
\nTraining method: VSP
\nType of viticulture: ecological \/ sustainable \/ organic<\/p>\n
Winemaking and ageing
\nWhole cluster: The grapes were pressed directly by pneumatic press, without destemming and at low pressure, separating the flor wine from the pressing
\nYeasts: native
\nFermentation container: concrete eggs & vats
\nMaceration technique: pressed for 12 hours
\nFermentation temperature: 15\u00baC
\nLength of fermentation: 60 days
\nMalolactic fermentation: partial
\nSize\/material of the aging container: 2.000 & 5.000 liters \/ French oak foudre
\nAge of container if wood: first and second use
\nAging time in container: 24 months
\nTime of aging in bottle: 12 months<\/p>\n
Analytical data
\nAlcohol: 13,2%
\nPh: 3,36
\nResidual sugar: 3 g\/l
\nAcidity: 7,65 g\/l
\nSulfites: 70 mg\/l<\/p>\n
Winemaker: Juan Pablo Murgia<\/p>\n
Retail price: R$ 288<\/p>\n<\/div><\/div><\/div>