BURJA WINES

Wine region:  Vipava Valey / Slovenia 

Size of vineyards:   8 ha
Grape varieties:  Malvazija, Ribolla Gialla, Zelen, Riesling Italico, Welsch Riesling, Pinot Noir, Schioppettino (Pokalica), Blaufrankisch, Refosco

Philosophy: . following ąnd respecting biodynamic principles like the moon cycle, ecological and demeter certified

Winemaker: Primoz Lavrencic

Named after the cold, north-easterly wind that rips through the vineyards at speeds over 200km per hour, Burja is a family-owned estate run by the philosophical Primož Lavrenčič.

His family have lived in the fertile Vipava Valley since the late 15th century. This region of Slovenia is contiguous with Friuli in Italy, and is similarly known for its white wines, particularly from local varieties malvazija, zelen and rebula (ribolla gialla). Primož is dedicated to encouraging nature to express itself through his wine. He does this by farming the vineyards organically and biodynamically to maintain the biodiversity of the soil, and by working with these local varieties, the heritage of the region. The one exception is the vineyard of pinot noir that he inherited. However, he strives in the same way to allow the vineyard’s identity to shine through – a Burgundian wine with a Slovenian soul.

Interesting fact

Primoz is known in Slovenia as a pioneer in the use of concrete eggs for the fermentation and maturation of its wines, and therefore has the most experience compared to other winemakers. In 2009, he imported his first eggs from France. It was instant love at first sight or taste, so over the next two years he imported a few more concrete eggs from Italy. In the last 5 years, he has been using Eggoist Wine Egg concrete eggs, which are produced in Slovenia. From what he had seen so far, these eggs let in the most oxygen, which is why the wines age faster and the tannins soften more quickly. Primoz is convinced that concrete is a material that lets in as much or even more oxygen than wood, with the difference that wine does not leach anything from concrete.

Thus, the winemaker produces a wine with the same amount of oxygen, with the same oxidative development as in the case of wood, and the wine does not acquire the vanilla, coffee, etc., flavours that wood leaves behind. Thus, there is simply no wood in the wine to cover up the original flavour of the grapes.

The Burja Estate connects a traditional Vipava winegrowing farm with modern understanding of wine. But aren’t the two actually the same? Don’t we want to recognize our roots, bases and flavors in wine and at the same time feel the soil and climate of the vineyards?

Principles

  1. I believe in integrity, rather than individual actions that solve one problem and open three new ones. Therefore, I try to find answers to my constant questions. I listen to various opinions that come both from the scientific world and experienced farmers. I seek to balance physical sensations and actions with the spiritual dimension.
  2. 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),Laški rizling (Italian Riesling, Welschriesling), Modra frankinja (Blaufränkisch). I also inherited vineyards of Modri pinot (Pinot Noir, Blauburgunder), my passion and my tribute to the land of Burgundy.
  3. I am becoming aware of the diversity and richness of our vineyards. I think that micro flora is an important part of each vineyard’s identity. The work in my vineyards, which are treated according to the principles of biological and biodynamic production, is in the spotlight. I am getting to know the details of soil and climate diversity for individual locations and I try to use this information to adjust different varieties and vineyard cultivation. I try to step back and understand how to encourage nature, especially the soil, to express its own character in my wines.
  4. I control only a few things and I allow all the others. I control the temperature and oxidation in the wine cellar, encouraging the rest. I try to work in synergy with the vine, wine and nature, including stimulating spontaneous fermentation, which ensures the contact between grape skin and must also with the white wines. According to my opinion, the diversity of yeast strains contributes to the complexity of the wine and provides original expression of each vineyard.
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