As a daughter, Lara Rožanić very early showed interest in wine, and decided to enter yet another university course - Mediterranean Agriculture and Winemaking. Following her father’s steps, her ambition is to continue the art of the natural Roxanich winemaking and take it to the next generation.
 
The Roxanich Lara 1/6 is not a wine for conventional minds - it’s a pioneer of long macerated, natural orange wines - made by macerating the grape variety Malvasia Istriana.
 
The most first, and later the wine, featuring skin contact of up to 6 months in large wooden vats. Following this prolonged maceration, the wine is then reracked in wooden vats for careful ageing, before it reaches an immaculate condition for being bottled in that particular moment.
 
Our own interpretation of long macerated Malvasia Istriana, named for Mladen’s first daughter, is here to raise awareness for honest and natural winemaking.
 
The ageing process in large old vats or giaras can sometimes last up to ten years. This minimal intervention approach to winemaking ensures a gorgeous, amber hued wine, non-clarified and non-stabilized. As result, restless energy and rich, golden amber colors are bursting from the glass.
 
Gloriously raw, the Roxanich Lara 1/6 is an intense, full bodied dry wine, which is nicely balanced by fresh acidity. Aromas are complemented by rich and intense flavors on the palate - dried fig, almond milk, a touch of honey and Mediterranean bush tones. The mouth-feel of this wine is velvety, with light, soft tannins adding to its texture and elegant body.
 
The Roxanich Lara 1/6 is brilliant on its own, but even greater with food, featuring the body and the intensity to match structured dishes that would usually be paired with reds. The Roxanich Lara 1/6 is matching oriental spicy plates as well as traditional Japanese raw cuisine surprisingly well.
 
Tasting notes: Top 4% of wines in the world by Vivino.com
 
Falstaff Roxanich Lara 1/6 Review