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|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Skin-Fermented, Vegan|
In 2009 Primož Lavrenčič inherited some old vineyards, and founded Burja Estate with the goal of merging the winegrowing traditions of Vipava with modern techniques and styles. Today the estate spans 9 hectares of vineyards, nearly all with eastern sun exposure, which are planted almost exclusively to local grape varietals: rebula, malvazija, laški rizling, zelen, refošk, pokalca, frankinja (they also grow 1.20 ha of pinot noir). The Vipava Valley has one of the oldest documented traditions of making wine using extended skin maceration (Vinoreja za Slovence “Winemaking for Slovenians” was written by local priest Matija Vertovec in 1844, which references “the old Vipava method” of using a week’s skin contact for white grapes.) This cuvée is made from the local zelen grape, grown biodynamically and hand harvested. In the cellar it sees seven days of skin maceration, and spontaneous fermentation with indigenous yeasts in concrete, including completing malolactic fermentation, before bottling without fining or filtration. It displays intriguing flavors of spiced mango, persimmon, and dried pineapple, along with hints of dried flowers. Gentle tannins add texture without being overly grippy or funky. Organically grown, low-intervention/natural wine, skin-fermented, vegan.