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- Reddo 2021, Posestvo Burja DEMETER
Wines from the same manufacturer
Burja Reddo is a producted out of of three varieties: Pokalca (Schioppettino) 50%, Modra frankinja (Blaufränkisch) 30%, Refošk (Refosco) 20%. The grapes are harvested by hand in the first week of October, the fermentation is spontaneous without added yeast. The wine matures for 18 months in barriques barrels. Despite the higher alcohol level, it is balanced, even elegant. It pairs well with red meat.
Wine Year | 2021 |
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Country | Slovenia |
Winemaker | Burja |
Region | Vipavska dolina |
Price | 20 - 30 € |
Wine color | Red |
Stile of Wine | Rich red |
BIO wines | demeter, eko |
Grape varieties | Pokalca, Blaufränkisch, Refosco |
Alcohol level | 13,50 % |
Serving temperature | 16 - 18°C |
Level of sugar | Dry |
Special Wines | Wines for every day, Bio wines |
Volume | 0,75 l |
Paring with food | Duck breast, lamb, red meat |
Grape variety | Zvrst |
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."
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