Oltina

Styles

Principal grape varieties

Terroir

• The relief belongs to the Oltina structural plateau, at an elevation of 130–200 m, dissected by deep valleys with steep slopes of 10–30°.
• The vineyards are located mainly on the slopes of the Danube escarpment and on the hillsides of torrential valleys tributary to the river, often laid out in terraces, with a northerly, north-easterly, or north-westerly aspect.
• The zonal soils belong to the chernozemic mollisols of the plateaus, encompassing chestnut chernozems, typical chernozems, cambic chernozems, and argillic chernozems, as well as grey soils.
• The azonal soils on the severely eroded slopes belong to regosols and erosols.
• The geological substrate consists of a thick loess layer of 30–40 m overlying an alternation of sandstones, limestones, and Tertiary sands in the upper part of the Dobrogean platform.
• The region's climate is marked by a pronounced degree of thermal and pluviometric continentality, with a mean annual temperature of 11 °C, −1 °C in January and +22 °C in July, and mean precipitation of 450–500 mm.
• The lowest recorded temperature is −30 °C in January, while the highest, around +40 °C, is recorded in August.

• Given the winter temperatures, on hills and interfluve ridges at elevations of 100–200 m the vine may be cultivated without winter protection, or by using tall and semi-tall training systems with reserve spurs at the base of the vine.
• The vine rows are oriented predominantly in a north–south direction, contributing to the favourable positioning of the vineyards.

• The white wines display a pale yellow to greenish-yellow colour with a lively appearance, while the red wines show a deep red to intense red-violet colour.
• Full-bodied wines are produced, often with residual sugar and well suited to ageing, with an actual alcoholic strength that frequently exceeds 12% vol.

• The excessively continental climate benefits the red wines through the increased supply of radiant energy afforded by the landforms, which intensifies the respiration process and reduces the proportion of organic acids, resulting in a suitable acidity in the grapes at technological maturity.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Romania

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-RO-A0611
• Official trade body site — Oficiul Național al Viei și Produselor Vitivinicole (ONVPV) — DOC Oltina