Roxanich describes its roughly 20 labels as organic in approach, ranging from crisp whites to long-aged and macerated orange and red wines made with minimal cellar intervention.
Tip: Book the scheduled tasting slot rather than a walk-in, the cellar runs four sittings a day and fills ahead.
Address: Kanal 30, 52424 Motovun, Croatia, Istria
Winemaker Dimitri Brecevic hand-picks fruit for Piquentum, wild-ferments with no added bacteria or enzymes, and bottles unfiltered from a cellar in a 1930s water cistern in Buzet.
Tip: Piquentum's Teran ages slower than most Istrian reds, ask the cellar which vintage is drinking best right now rather than reaching for the newest release.
The Markezic family has farmed its Momjan vineyards organically since well before the term was fashionable, growing amphora-aged and stainless Malvazija Istarska under an explicitly organic approach.
Tip: Ask the tasting room how the amphora contact changes an already low-intervention wine before the fermented juice even reaches oak or steel.
Clai farms its Krasica vineyards under the EU organic logo displayed on its own site, feeding grapes into a natural, spontaneous-fermentation cellar with no added yeasts or enzymes.
Tip: Clai's organic farming and natural cellar work are two separate claims, ask which practice the winemaker considers more important to the final wine.
Veralda describes its Brtonigla vineyards and olive groves as farmed the ecological way, displaying an organic production mark on its own site across its Malvazija Istarska and Teran range.
Tip: The vineyard-view terrace makes the ecological farming visible, ask to see the cover-crop rows between the vine rows.
Clai vinifies with spontaneous skin-contact fermentation and no added enzymes, selected yeasts or malolactic bacteria, ageing in wood on extended lees before bottling without micro or sterile filtration.
Tip: Ask specifically for the skin-contact Malvazija to taste the house natural-wine style at its most direct.
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