Burja Noir from Burja Estate is producted from 100% Pinot Noir. The vineyards are 10 to 20 years old. The grapes are harvested by hand in the first week of September. Fermentation takes place in stainless steel casks. The wine is then aged for two years in barrique barrels.
On the nose, we notice smoke and fruity notes. It is dry in the mouth with moderate acids, the tannins offer a firm grip.
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 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."
