Roxanich Winery And Design Hotel

Mladen Rožanić began crafting natural wines on ten hectares of clay and limestone above the Mirna River valley more than thirty years ago, pioneering minimal-intervention winemaking in Istria when the approach was still rare. Today ROXANICH produces orange wines, extended-maceration Malvazija Istarska, and Refošk aged in large oak, all fermented with wild yeasts and bottled unfined. The Montona white sees skin contact that draws out floral complexity alongside textural grip; Portorose, a Refošk from organically farmed parcels at two hundred metres, develops deep savoury notes and a long mineral finish. The Philosophy Box assembles the estate's organic range into a single tasting journey through the cellar's approach. Guests tour the working winery and underground barrel room where large-format casks line stone walls, then settle into guided tastings that move from sparkling Chardonnay through orange wine to the estate's structured reds. Five-course wine pairings in the dining room match each wine with Istrian ingredients — wild asparagus, air-dried prosciutto, cheeses from nearby dairies. Truffle hunting excursions into the Motovun Forest can be arranged during autumn months, with finds incorporated into the evening menu. Petra Rožanić leads art and wine experiences that pair the estate's bottles with contemporary Croatian works displayed throughout the property. Thirty-two rooms and suites occupy the main building, each styled with eclectic furnishings, bold colour palettes, and original artworks that shift from minimalist to maximalist across floors. Corner suites open onto private terraces overlooking the Mirna valley and the medieval silhouette of Motovun on its hill. Interiors mix vintage textiles, sculptural lighting, and curated design pieces, creating spaces that feel more like a collector's residence than a standard wine-country lodge. The restaurant sources organic produce from the estate's own gardens and partners with Istrian suppliers for seasonal menus built around the wines. Dishes lean into local tradition — hand-rolled pasta with black truffles, Adriatic fish crudo, slow-braised beef cheek — but presentation is contemporary and portions are generous. Motovun itself, a ten-minute drive up winding roads, offers cobbled lanes, Romanesque churches, and panoramic views across the Istrian interior. The Parenzana cycling trail, a converted railway line threading through tunnels and over viaducts, passes nearby and connects a string of hilltop villages.