Roxanich Vineyards

Grapes for Roxanich’s premiere labels are harvested from Croatia’s most dramatic and coveted wine-growing region: ‘Red Istria’. Named for its striking red, iron-rich limestone soil, its neutral acidity and high minerality make it perfect for growing many of the region’s signature varietals.

Rožanić, with the bespectacled intensity of a jeweler examining gemstones for flaws, has poured a lifetime into developing his family’s winery. A disciple of Rhône Valley winemakers, from young age Rožanić engaged on a global pilgrimage of different houses before finally settling back in his native Istria.
Mladen’s vineyards have historically valued lays, recognized since ancient times: Mondellebotte (Bačva), Bussure and Valle are historically known as “best grounds”. The lay’s proximity to the sea shore, yet 200 meters above the sea level, allows us to benefit from a classical thermal exchange. The slopes of his family vineyard are gentle, with light breezes even at the height of summer, and benefit from cool breezes from the mountains to the sea during the night, and from the sea back inland during the day.

“Everything around us is defined by a constant shift. We see no good reason that wine should taste exactly the same year after year.” - Mladen Rožanić

More than 26 hectares supply Roxanich with grapes already bursting with flavor, untarnished by pesticides or any forms of artificial enrichment. Barring the sandy white roads winding through the greenery and the appearance of the odd four-by-four for harvesting, this is winemaking as our forebears would recognise and (we hope) approve.
Roxanich’s viticulture follows Rudolf Steiner’s Biodynamics philosophy, and picking is based on organoleptic assessment. Attention is paid to moon phases and days which dictate when to plant, prune and harvest, following Maria Thun’s calender.
Roxanich produces natural wines from both indigenous and internationally recognized grape varieties, in line with highest ecological standards, growing and cultivating the grapes using traditional methods of yield control, practicing minimal intervention. In the vineyard - only natural elements like copper and sulphur are admitted in minimal quantities, and in the cellar - sulphur only symbolically when needed.