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Roxanich Porat Antenal 2009

Roxanich-Porat-Antenal
- +
$55.99

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 Cabernet Sauvignon
Category Fortified
Bottle size 0.75 L
Alcohol 16.9 %
  • Baked cherries
  • Dark Chocolate
  • Pencil shavings
  • Tobacco

A limited-edition of long aged, top class fortified wine – Madeira style – made from the Cabernet Sauvignon grape. Dessert wines are always a challenge, and this challenge was full heartedly embraced by Mladen Rožanić. The varietal chosen was Cabernet Sauvignon of the 2009 vintage, fortified with his own wine distillate. The alcohol fermentation brought to the still stand wine was reracked for ageing in old barrique barrels for 10 years.

  • Blue cheese
  • Chocolate dessert
  • Fruit dessert
  • Hard cheese

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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