‘Natural wines’ are, simply put, wines with stricter traditions. This is why they deserve a special, more careful treatment, in order to enjoy their best taste. They are tried and true, and in the case of many older producers made with recipes and techniques that served perfectly well when family-owned vineyards were small, seasons unpredictable, and most wine made to be enjoyed. Most wines today contain varying concentrations of preservatives that allow them to ship internationally and lie in warehouses or on supermarket shelves without damage. The result is that more people all over the world are being introduced to an ever-greater range of delicious wines and smaller regions that previously had no chance to compete with old-world stalwarts - in South America, Australia and New Zealand being perhaps the most prominent examples - have become household names. But for purists, these incredible advancements come with notes of bittersweetness. Because for us, our wines and the hundreds of years of winemakers before, the best wines still come from wooden barrels, treated and sealed with beeswax, left to develop naturally. It takes longer and no two vintages are alike - but why invest passion into 20 different wines if all you want is uniformity? We therefore kindly suggest following serving tips: If our wine has travelled by post or in the trunk of your car, please allow it a week to settle at its new premises before opening. Please keep it always out of sunlight and at a temperature of under 15 degrees Celsius. It’s strictly natural wine, so it develops best with a lot of fresh air at consumption. Therefor please open - and decant if possible - the red wines several hours before consumption - best at noon if you plan to drink them for dinner - and the white wines at least two hours before consumption. Please place special attention to wine glasses: our natural wines are best experienced in as wide and open glasses as possible, allowing them to develop they stunning array of scents and aromas to their full potential. Thanking you for such a treatment, Roxanich wines will return this care generously with stunning new levels of enjoyment.

All wine contains sulfites. The chemical compound is a natural byproduct of fermentation. Some winemakers add sulfites to their wines, however, to keep them fresher for longer. Those extra sulfites are a point of contention in the natural wine world. Some winemakers add tiny quantities (up to 30 milligrams per liter) to help keep their wine stable after bottling. Others, however, are adamantly opposed to adding them. Mladen Rožanić works tirelessly on the completion of his vision of earnest natural wine, created with love and minimal intervention, using long forgotten and neglected, ancient vinifying skills he applies now for more than 20 years. 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.

You can think of assemblage as a winemaker’s art. This act of blending different wines together to create a unique and complex product allows a winemaker to use his or her full creativity. Assemblage refers to a wine-making technique involving the blending of various lots prior to bottling. To accomplish this, several lots of wine are analyzed for certain characteristics that make it suitable for blending - compatible flavors and similar strengths that can make up for any weaknesses in each wine. Assemblage makes it possible to create balanced wines without compromising the unique features of each varietal.

Mono cepage describes a wine made from a single grape variety and typically displays the name of that variety on the wine label. Mono cepage (monovarietal wines) seek to convey the identity of a specific variety clearly, although their production process may include elements of ageing in wood or not, depending on the intention of the winemaker at the time.

Ancient knowledge, perfected and carefully refined throughout the ages, is woven into each bottle bearing our Venetian family coat of arms from the 13th century. Our dedication to honesty and all-natural production methods extends not just above-ground, but to our cellar as well. Extraneous influences on the wine are kept to an absolute minimum. Our wines are fermented with indigenous yeast and matured with their own tannins, derived exclusively from pits, skins and eventually stems of each grape. This guarantees a natural body, nose and mouth-feel we maintain are inimitable and irreplaceable. 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 hydrolysable tannin emissions. 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. Sulphites are kept to minimal, necessary amounts, and the barrels are treated only with natural beeswax.

Biodynamic wine is produced from grapes grown through biodynamic principles. Being very conscious about the quality and the origin of wine, Mladen Rožanić begun to study Rudolf Steiner and his anthroposophical approach to the universe and to life, as well as the practical calendar by Maria Thun, as his base for biodynamic agriculture and wine-growing. Our 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 calendar. Steiner was a 19th-century philosopher, spiritualist and the father of biodynamic agriculture - a type of organic farming, guided by the principles of sustainability of the planet Earth, adherence to the rhythms of the cosmos, and balance. He is the father of anthroposophy. Maria Thun expounded on Steiner’s philosophy, put it to practical use and developed a moon calendar, detailing the suitable days for each activity. An invaluable asset to natural winemakers.