Burja estate

Primož Lavrenčič from Burja Estate says: "I respect local varieties. So I bought a 60-year-old Malvasia vineyard. Besides, the vines that I grow in my vineyards originate in Vipava Valley and along the northern Adriatic coast: Zelen, Pokalca (Schioppettino), Refošk (Refosco), Rebula (Ribolla Gialla), Malvazija (Malvasia d`Istria). Among the inhe...

Primož Lavrenčič from Burja Estate says: "I respect local varieties. So I bought a 60-year-old Malvasia vineyard. Besides, the vines that I grow in my vineyards originate in Vipava Valley and along the northern Adriatic coast: Zelen, Pokalca (Schioppettino), Refošk (Refosco), Rebula (Ribolla Gialla), Malvazija (Malvasia d`Istria). Among the inherited vineyards there is also Pinot noir, my challenge and a tribute to Burgundy. I think that micro flora is an important part of each vineyard’s identity. Therefore, I use spontaneous fermentation. To assure contact between the natural microflora and wine in white wines I add 15-20% of strawberry skins to the must and leave it till the wine flow. For white wines from the line Petite Bora was a 3 - 5 months and for white wines from the line Bura it takes 10 - 13 months. Solution for red wines is10 to 20 day maceration. reveals the diversity of the vineyards. All vineyards are family-owned and treated according to the principles of biological and biodynamic production. We are in the process of obtaining the certificate (Kon-cert). This method of production has been practiced at least 20 years."

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