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Our Wines
We invite you to taste the wines and distillates
Rossi Winery
The wines of the Rossi family are produced from their own grapes grown on over 18 hectares of independently planted, modernly arranged and carefully tended high-quality vineyards. Our vineyards are located in nine beautiful locations.
Malvazija Templara
Malvazija Templara comes from Monte d'Or, one of the most prestigious locations in Istria, about which the family Rossi is taking care of the fifth generation. It is full-bodied, creamy and tender, ready to be enjoyed immediately with time it becomes even more elegant and refined. The white soil underlines this wine by creating a spicy note notes of white pepper that make it perfect with traditional Istrian cuisine where local cuisine prevails pasta and meat in light white sauces. Serve at 10-12°C.
Malvazija Templara Riserva
It is made only in certain years by selecting the best fruits. The golden color shows the position with which comes: Monte d'Oro. Wine aged in dark oak, soft and seductive, with warm notes caramel, marzipan and almonds has a delicious and mineral character. It opens in layers where honey notes intertwine with ripe fruit and dried flowers. Gourmand goes well with sprinkled curd almonds and acacia honey. Serve at 10-12°C.
Rosé
Rosé Rossi is made from Merlot and Terano and comes from the red soil of the Babuše area. He is also gentle fluffy, and the remaining sugars in it make it soft and silky. It is of Provençal color and aromatic catakter that was strongly influenced by teran through the scents of cherry and blue flowers. Semi-dry wine like this, it is an ideal partner to the texture and sweetness of crab meat and shrimp, and on warm and hot days we recommend it with summer salads and snacks. Serve it at 8-10°C.
Istrian Malvazija
The rhapsody of the fragrance and the breadth of its character are not surprising in Malvasia Rossa when we know that it comes from four different countries, which makes it almost unique on our peninsula. Its freshness and citrus aromas they make it an ideal aperitif and an excellent accompaniment to light fish appetizers. Serve it chilled at 8-10°C .
Chardonnay
The Chardonnay of the Rossi family comes from the red soil of one of our most beautiful locations, Babuše. It is Burgundian in style, and the specific terroir and proximity to the Adriatic Sea influenced its freshness, roundness and deliciousness. With its creaminess and elegance, it goes well with blue and white fish dishes and accompanying dishes tomato sauce. The wine is served at 10-12°C.
Yellow muscat
Muscat yellow of the Rossi family represents a variety in the full sense of the word. It has a floral and fragrant character, warm and fresh, and the scents of citrus fruits and raisins make it fluffy and long-lasting not only on the smell but also on taste. In addition to sweet desserts, we also recommend wine with spicy oriental dishes. Serve at 8-10°C.
Moro
Moro is a Bordeaux blend with an Istrian accent that we named after our pet and only donkey to the assistant of Federico Rossi, the founder of the winery. The medium body makes it fluid while extraction prolongs its taste and durability in the mouth. All fragrant notes of berry black and red fruit emphasized are in the aftertaste, which rounds off the taste of cherry in chocolate. We recommend red meat from the grill, but also with the pinsu novel will show its breadth and elegance. Serve it at 14-16°C.
Technology and processing
In the winery, the most modern presses and rakes are used so that the harvested grapes start fermentation in the shortest time and without losses. After fermentation, all fresh wines are decanted and vinified in cooled stainless steel barrels. Malvasia Templara and Chardonnay have a longer maceration and mixing on coarse lees. After fermentation, the wine is not decanted immediately, but remains in the same barrel and is mixed with the lees for 6 months. After fermentation, all red wines remain on maceration for approx. 5-6 weeks, under carefully monitored conditions.
This is a sensitive process that most winemakers avoid due to the risk of the wine becoming bitter if it is left in the maceration a little longer than it should be, but if it is carried out very carefully, then the maximum of the specific taste of each variety is obtained. After that, it is pressed and put to ripen in wood. Then all the wines go through a complete automated line for filling, closing and labeling the bottles. In the final production cycle, the wines are aged for a certain period of time in bottles in order to reach optimum quality.