In the deepest, third part of the winery is a distillery with a professional pot still which size suits careful work and excellent control of the process. Distilled four times only once, a light, mild but deeply aromatic product is obtained, perfectly pure without any additives and essential oils.
After distillation, the spent grape pomace is used for soil fertilization, which rounds up the waste-free production process in an environmentally friendly manner.
The majority of rakija producers today uses industrially manufactured ethyl alcohol for the base of their rakija as its significantly cheaper price results in lower production costs as well as a lower selling price at much higher earnings. Such robbing of the main ingredient quality has often been covered by the use of lively and attractive aroma. Nowadays, when the price is a major market factor, such rakija often sells well. However, connoisseurs will easily spot the difference. Besides, a product made from the above ingredient is not organic.
As opposed to the above, the base used by the Rossi family for producing rakija is fully organic and based solely on the grape pomace as a side product in their own wine production. This is why the wine pomace is not pressed hard but moderately to retain sufficient must which gives rakija its fullness of taste. Pomace is then fermented for a month to a month and a half, and distilled. The product is called komovica and used as a base for all other Rossi rakija, four times re-distilled to round up the body and the elegance of taste. The same process is used for making pure varietal grape rakija from yellow muscat.
The Rossi family rakija is rakija for connoisseurs, for those who can feel a difference between the quality of artificially flavoured rakija and traditional, mature and natural rakija, deeply infused with the aroma.
These are uncompromising rakijas of the highest quality, recipients of multiple gold medals awarded at the Vinistra wine exhibition in Poreč and of a platinum medal for best biska (made from mistletoe).
The Rossi family produces about 15,000 litres of rakija bottles a year.
The Rossis wish to create the product, both wines and distillates, which in addition to its unquestionable quality can also aesthetically be equal to best world producers. Bottle suppliers and models are carefully selected as well as cork styles and materials, printing companies and designers. Often are elements for one product procured from a couple of specialized top producers from several different countries in the world. The goal is to make a perfect product, a product with dignity, worthy of connoisseurs, and appropriate as a valuable gift for every occasion. The product which will proudly represent Vižinada, Istria and Croatia.
Often are elements for one product procured from a couple of specialized top producers from several different countries in the world to combine them in a perfect product with dignity, worthy of most demanding users and appropriate as a perfect gift for any occasion – the product which quality will proudly represent Vižinada, Istria and Croatia.
The Rossi family offer of Istrian rakija includes Biska (made from mistletoe), Erba luigia (traditional komovica with citrus), Medenica (honey), Travarica (herb), Loza Muškat žuti (yellow muscat grape), Komovica Malvazija istarska (Istrian Malvasia grape pomace), and Teranetto liqueur made from teran wine.