This orange wine is named after the winemaker’s wife, Ines, and is made from a blend of equal parts Sauvignon Blanc, Vermentino, Glera, Riesling Italico, Friulano,
Pinot Gris, and Pinot Blanc. Orange wine is made by macerating the skins of white grapes with the wine for an extended period of time. The maceration time for this
wine is over three months.
Wine maker notes
Cuvee of pinot blanc, pinot gris, sauvignon blanc, tocai friulano, prosecco, vermentino, riesling. Skin contact of 100 days in 70 hl wooden barrels and 3 years in wooden barrels, commencing in 70 hl barrels for first year of aeging, then 2nd year in 55 hl barrels and 3rd year in 38 hl barrels. --- We do not add sulphites during fermentation. We add sulphur bioxides during ageing time of 3 years, few times (3-4), in very small quantities. This is however not a general rule. Every vintage and variety deserves and gets special treatment. So there is no general rule. We confirm that we do not use any other agents, enzymes, cultivated or artificial yeasts, clarifying substances, bentonite or similar. We do not filter, we do not fine, we do not clarify or stabilize in artificial way or by means or help of any mechanical device.
Pair this wine with chicken stew, grilled squid, and barbecued meats.
With a lifetime’s love of great wine, particularly the wines of the Rhone Valley, as well as a passion for the terroir of his native Istria, Mladen Rožanic searched for a long time to find the right terrain on which to plant his vines according to the extensive knowledge he had acquired as he travelled and learned from great winegrowers around the world.
Subsequently 26 hectares of vineyards were planted over a four-year period in west Istria near Višnjan, an ideal region for Mladen’s purposes, thanks to its superb climactic and geological conditions.
Roxanich produces natural wines from both indigenous and internationally recognised grape varieties all in line with the highest ecological standards, cultivating the grapes using traditional methods with crop control and minimum intervention. In the winery, mechanical and chemical intervention is excluded. Grapes are stored in specially shaped barrels, aged wooden vats of 55 to 75 hl capacity, where maceration and fermentation take place. After pressing and first decanting, the wine is re-stored in these same vats as well as 38 hl casks where it is kept to age for three years.
These wines are characterised by long skin contact which varies from vintage to vintage – 4 to 6 weeks for the reds, and for the whites from 8 days for the Chardonnay up to 174 days for both Malvazija Antica and the brand new cuvee ‘Ines in White’ named after Mladen’s wife Ines. Rich aromas, extraordinary colours and full-bodied flavours give these wines their truly unique personalities.
From the first 2005 vintages that came out of the cellar in 2008, Roxanich’s natural wines have been enjoying wide success worldwide.