Roxanich

Most of the grapes for our wines come from the western parts of the peninsula. This is the famous Red Istria, named for its uncommon, limestone-derived red soil type (terra rossa). Red soil is pH neutral and rich in nutrients and minerals – just perfect for grape growing.

Our wish is to include the white soil of central/eastern parts of Istria for the future vineyard positions. This soil type imbues the grapes with a quite different set of qualities and we are eager to explore its potential.

Istria has a proud tradition of cultivating indigenous varieties. We grow Malvasia Istriana, Teran and Borgonja. Our selection includes varietal and cuvees as well as field blends (Gemischter Satz). We aim to give our personal signature to each wine. It is a winemaker's voyage of discovery, of finding out what he can do with a grape to make it his own.

The grape variety is undoubtedly important, but it is merely a part of what truly makes the wine all that it is. A product of the moment. Of a synergy between its creator and the terroir. Of its birthplace and the climate. The taste and experience of a certain wine should never be deductible merely from reading the varieties list on the label.
First Roses

First Roses range represent introductory wines vinified in neutral tanks - whites, reds and rose. Whites and rose are fresh and macerated from few hours to few days, while reds are lighter bodied and elegant. If you are yet to discover exciting world of the long aged as well as orange wines, First Roses are perfect introduction.
Long macerated white wines (Orange selection)

We sometimes affectionately refer to our long macerated range as “the whites dressed in red”, as these white wines are vinified the same way as classical reds.

This way the wine retains the original fruitiness of the grape, but pleasantly surprises the palate with the hearty richness of secondary aromas as a result of long contact with original tannins hidden in the skin and pits of the grape.

Characterized by an unmistakable palette of deep amber hues. Light start gradually rolling into a fierce, fulfilling finish. Dry and full-bodied, rounded off by an irresistible freshness. Meditative, energizing and raw.
Reds

Our reds are rich, bold wines, meant for long keeping and lasting enjoyment. Made with local as well as widely recognized grape varietals they offer a unique insight of Istrian winemaking.
Vins de longue garde

Wines created for long keeping must be prepared correctly - from the specially adjusted maceration process, through the alcohol fermentation to the later stage of malolactic fermentation.

Our goal is to create wines prepared for long aging and long keeping.

The aging duration we strive to, an embodiment of a biodynamics philosophy and teachings of Rudolf Steiner, is seven years.

Seven is a product of a certain orientation. Great symbolic meaning is connected to this number. It represents a cycle of maturity. The school age of a child. The number of days in a week. The recovery period for the cells in our body.

"I needed to give my wines seven years to mature. This way, they leave my care prepared for school. They can confidently start their first grade."

M. Rožanić

We quickly realized that wines we were creating had great potential for aging. Samples kept in the archive keep getting better and better with each passing year. After more than 10 years of commercial winemaking, we are getting very close to our goal.
Our aging process

Our philosophy embraces only natural and honest winemaking. This approach dictates a certain standard both within the cellar and outside of it.

Reducing any extraneous influence on the wine as much as possible is a crucial part of natural winemaking. Wines fermented with indigenous yeast and matured with their own, condensed tannins, coming exclusively from the pits and skins of the grape will ultimately develop original, natural body and aromas.

At Roxanich Winery wines are aged in large wooden vats and barrels. This minimizes the area of contact of wood and grape and greatly reduces the infusion of wood tannins into the wine.

We reuse the barrels and vats as long as the wood remains healthy. This serves to further reduce the hydrolyzable tannin emission.

The result places the wood in its intended role. It becomes a micro-oxygenation membrane, introducing the oxygen into the wine in a natural and controlled manner.

Synthetic chemicals are absent from our cellar. Sulfites are kept to minimal, necessary amounts, and the barrels are treated only with natural beeswax.