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Roxanich Portorose 2018

Roxanich-Portorose
- +
$36.32268,30 HRK

From pale gold to glowing amber. From blushing pink to deep red and all the hues in between. The Roxanich collections are an experience for all the senses. Discover the grape varieties, savor the aromas, see the multitude of colors and hear it speak to you of distant times and beautiful places.

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.

Wine notes

Winery Roxanich
Country Croatia
Region Istria & Kvarner
Variety Borgonja
Category Rose
Bottle size 0.75 L
Alcohol 13 %
  • Spices
  • Raspberry
  • Pomegranate
  • Dried cranberries

The Roxanich Portorose is a dry rosé with aspects of complex fruit and herbs, and a light tannic grip on the palate, medium acid in its body, and an intense taste from the first sip. The Roxanich Portorose is an entirely innovative expression of a rosé, giving its best to a distinctive gourmet palate, with an intense bright color illustrating nuances of rosehip and pomegranate. The wine offers intense and structured sips of an elegantly bodied variety of spicy and earthly aromas. Enjoy the notes of fresh raspberries, cranberries, strawberries with a hint of lavender.

  • Dried fruit
  • Gnocchi
  • Sausages
  • Shrimps

From pale gold to glowing amber. From blushing pink to deep red and all the hues in between. The Roxanich collections are an experience for all the senses. Discover the grape varieties, savor the aromas, see the multitude of colors and hear it speak to you of distant times and beautiful places.

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.

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