Pale salmon-pink color; strawberry, red fruits, pink grapefruit, nectarine, flowers, wet stone, hint of saline on the nose and palate.
Dry (2.7 g/L RS); no tannins; fresh acidity (3.20 pH; 7.43 g/L TA). Light-medium body. Delicate, balanced, bright, fresh in the mouth. Made with 100% organic pinot noir from mostly 12-year-old vines. Grapes pressed directly after harvest, no de-stemming. Fermented with native yeast in stainless steel tanks. Aged in untoasted French oak for 20 months. 13.5% ABV
Otronia is part of the Bulgheroni stable of premium wines scattered around the world. Alejandro Bulgheroni is an Argentine billionaire who made his fortune in oil and gas. He entered the wine industry in 2007 and has built an impressive portfolio of 14 certified organic operations around the world. In the U.S., Alejandro Bulgheroni Estate is a winery founded in St. Helena, Napa Valley, in 2014.
Bulgheroni’s Patagonian effort began in 2010 with the planting of pinot noir, chardonnay, pinot gris, gewürztraminer, torrontés, riesling, merlot, and malbec grapes. The soil is of lake origin with clays, alluvial and wind sands—it is adjacent to Lake Musters. Winds are persistent and the dry climate guarantees the production of disease-free, organic grapes. Sarmiento is an arid—less than 10 inches annual rain—and much milder temperatures than regions to the south.
Winemaker Juan Pablo Murgia earned a degree in enology. In 2021, Master of Wine Tim Atkin names him “Young Winemaker of the Year” in his special report on Argentina. Atkin highlighted Juan Pablo’s work with organic grapes in Mendoza and Sarmiento. In 2022, Juan Pablo was named “Winemaker of the Year” in Argentina’s prestigious Cescorchados 2022 guide.
Otronia 45º Rugientes Rosé, Patagonia Extrema, Argentina 2020 is a delicate pinot noir rosé from the southernmost wine growing region in the world. Red fruits, refreshing acidity, some minerality and salinity. Very fresh, clean. Pairing—grilled Chilean sea bass, pan-seared salmon, raw or lightly cooked shellfish, seafood paella. Light pasta dishes with seafood or white sauces; spring vegetable risotto, pasta primavera with seasonal vegetables, mushroom risotto. Bruschetta chicken, grilled pork tenderloin with fruit compote. Cheese—burrata, mozzarella; aged chèvre, humboldt fog; goat’s milk cheeses; feta, halloumi. $33-36
