1. Our vision of the trade and the objectives we follow when making wine.
The Burja Estate connects a traditional Vipava winegrowing farm with modern understanding of wine. 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. Our work in the vineyard, in the cellar.
Our work in the vineyard and in the cellar is quite simple: we try not to add anything and not to remove
anything from the grape and wine. As a fertilizer biodynamic compost is used, vineyards have been sprayed
with sulphur, cooper and brown algae, biodynamic preparation 500 and 501 are used. Our cellar is designed to
use gravity for racking or bottling. For 10 years, we do spontaneous fermentation; we stopped to add sulphur
before the fermentation 5 years ago. From all possible oenological additives, we add sulphur one months before
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,
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.
I control only a few things and I allow all the others. I control the temperature, having the cellar 12 m above
the ground and oxidation, with physical intervention 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.
@photos: Marijan Močivnik