We’re moving to Vipava valley tonight to taste an icon, a wine produced with local varieties by the hands of Pimrož Lavrenčič and his family. We’re at the Burja estate, and we’ll be looking at their Burja white cuvée. A blend of Welschriesling, Rebula, Malvazija and other local varieties.
Burja white is the core of the production at Burja estate, as Primož is a firm believer in restoring the former glory of Vipavec, a field blend of white varieties that have historically been produced here. Hence, this wine includes grapes from two of his oldest vineyards – Ravno Brdo with almost 30 years old vines and Stranice, counting nearly 70, both growing side by side, both cultivated by biodynamic farming principles.
Burja white is a field blend of 30 % Welschriesling, 30 % Rebula, 30 % Malvazija, 30 % and 10 % of other local varieties. Grapes are hand-harvested and processed simultaneously after destemming with crushing. The mash macerates in open vats with spontaneous fermentation and gently presses. The wine is then racked into large oak barrels, where it matures for a year before being bottled without filtration.
Burja white displays a strawy yellow colour with golden shades and dense texture.
Its aromas are intense and evoke ripe yellow fruit, apple, pineapple, mango and yellow rose. Secondary aromas are marked by butter, vanilla, nutmeg, cloves, as well as rosemary and sage.
Burja white is a wine of intense taste, with emphasized freshness, minerality and a slightly spicy finish. A wine of expressed elegance with a lasting aftertaste that will please for the next five to seven years.