Burja Stranpoti 2019

Contemplative heavier orange wine with a tea like tannin structure

Malvasia, Rebula (Ribolla Gialla), and Weisser Riesling (Laški Rizling, Graševina)

Sold out

Quantity

Notify me when available

We will send you a notification as soon as this product is available again.

Learn More

Floral, Herbaceous, Stone Fruit, and Mineral, Yeasty / Brioche

BODY: Medium
DRYNESS: Very Dry
ACIDITY: High
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Primorska Region, Slovenia

Grape Varietals:

Malvasia, Rebula (Ribolla Gialla), and Weisser Riesling (Laški Rizling, Graševina)

Winemaking:
Biodynamic Winemaking
Extended Maceration

Maturation: >24 Months Concrete Tanks

Awards:

WESTERN FOOD PAIRING
Seafood or vegetable risotto, pasta, baked fish

ASIAN FOOD PAIRING
Cantonese style duck breast, Sushi

Burja Estate

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

Description

Burja Stranpoti 2019

Grape Varietals & Region: A blend of Laški Riesling, Ribolla, Malvasia from the Vipava Valley in Slovenia

Taste Profile: Deep golden yellow in color. The floral notes are medium-strong, fine, balsamic, oaky, slightly lifted, there is no shortage of volatile notes, but also fruity notes in the direction of apricot. Dry, but not completely, high acidity, full-bodied, with a clear tart touch. Tasty, structured, borderline

Winemaking Process: The fruit is macerated with skins for 30 days with native yeasts, and the wine matures in concrete for 24 months

Dry & Yeasty Whites

Open tank fermentation, lees stirring, pumping over and racking can all play a role during vinification, while oxidative aging in allows gradual air contact with the wine. Oak barrels & concrete tanks are most often used for such styles, and the more intense styles are often made under flor

Expect notes of yeasty umami notes, as well as almon, dried apricot, and salinity