Winery: Burja (Demeter, vegan)
Date of establishment: 2001
Location: Podnanos, Vipava Valley, Primorska
Winemaker: Burja is Primoz Lavrencic’s brainchild. After working for the Sutor family estate for many years, he wanted to use the knowledge of winemaking he acquired there to take a new direction. He drew inspiration from traditional methods, adding his own contemporary twist. Instead of ageing the wine in barrels, he uses concrete eggs for a more homogeneous fermentation process. The combinations of grapes he uses to produce his wines are often inspired by the traditional old field blends. Primoz Lavrencic is a man with a strong vision and personality – much like his wine, for which he has earned several awards over the years.
Type: Dry white · malvasia, welshriesling, rebula and a small proportion of other varieties · 13.5% alcohol
Vinification: Wine from a single vineyard field blend. Spontaneous fermentation through natural yeasts in concrete eggs, maceration (contact with the skins) for 12 days followed by spontaneous malolactic conversion. The wine spends 20 months in large wooden barrels, after which it is bottled without filtering.
Tasting notes: Intense golden-yellow wine with a floral note (jasmine) and rich aromas of ripe fruit (apple, pear) and exotic fruit (pineapple, fried banana). Also has hints of almond and caramel. A full-bodied, fruity white wine with a nice, long finish.
Food pairing: Pairs well with creamy fish dishes or white meat dishes and rich sauces (e.g. vol-au-vent).