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- Zelen 2022, Posestvo Burja DEMETER
Wines from the same manufacturer
Zelen is a variety with its requirements, special, different from others. The wine is produced biodynamically. The grapes are harvested in the first week of October, fermentation takes place in stainless steel casks. Then 7 days of maceration, followed by spontaneous fermentation without added yeast. The wine is dry, light, of full maturity at a low alcohol level. Long, very good green.
Wine Year | 2022 |
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Country | Slovenia |
Winemaker | Burja |
Region | Vipavska dolina |
Price | 10 - 20 € |
Wine color | White |
Stile of Wine | Young white |
BIO wines | demeter, eko |
Grape varieties | 100% Zelen |
Alcohol level | 11,50 % |
Serving temperature | 10 - 12°C |
Level of sugar | Dry |
Special Wines | Wines for every day, Bio wines |
Volume | 0,75 l |
Paring with food | Veal, White meat, Poultry, Pasta, Vegetable risotto, Aperitif |
Grape variety | Zelen |
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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