From: Vipava Valley, Slovenia
Taste: The result is a white wine with a mesmerizing golden hue, a fragrant aroma of ripe stone fruits and wildflowers, laced with hints of Mediterranean herbs and honey. On the palate, it is complex yet approachable, delivering a robust structure and lively acidity, followed by flavors of apricots, peaches, and citrus. The finish is long and memorable, with a subtle minerality that speaks to the terroir of the Vipava Valley.
Pairing: Pair this wine with local Slovenian dishes like Kranjska klobasa (Carniolan sausage) or Zganci (buckwheat spoonbread), or international cuisine like grilled seafood or creamy pasta. It’s versatile enough to complement a wide range of flavors. We’ve included a list of 3 Slovenian foods (plus a trout recipe below) that’ll pair wonderfully with this gorgeous wine from an article titled, “9 super tasty Slovenian foods to try” by Natalia Rosa, published March 6, 2020.
Bite-sized and bursting with all manner of exotic fillings, the humble Slovenian dumpling is as close to ‘national dish’ status in Slovenia as any other traditional Slovenian food. Forget Mandu or Asian-style dumplings, Slovenians make theirs with buckwheat. This gives them a distinctly earthy, nutty flavour. Stuff these with cheese, veal, potato or pork. The result? A melt-in-your-mouth accompaniment to any meal.
This is one of those Slovenian dishes you’ll find on every restaurant menu across the country. But, like all traditional Slovenian food, every place will have its own proud twist.
2. More dumplings anyone? This traditional Slovenian food gets its own mention despite it being a dumpling. There’s nothing humble about Idrijski žlikrofi. In fact, this different take on a familiar Slovenian favourite is protected under European law (we’re not kidding).
First, these moreish morsels are stuffed with everything from minced pork and ham to potatoes, onions and spices. Then, those babicas drown the delight in a thick mutton or rabbit sauce.
Although we can’t get enough of these little hat-shaped bites, this Slovenian dish was first invented by miners’ wives in the mid-19th century. You can find them at any restaurant in the town of Idrija in western Slovenia.
The Alpine-fed rivers of Slovenia are fertile ground for freshwater fish but on Slovenian menus, trout is the most common fish dish.
More often than not, Slovenians roll the fish in their national staple, buckwheat flour, and then fry it.
Enjoy it at its source if you can. The best trout in Slovenia is said to come from the Soča River region.
Trout Papillote Style With Lemon And Olives
By James Prosek
About. Just a hop away from Slovenia’s capital, Ljubljana, lies a hidden gem – the Vipava Valley. Barely touched by the hand of tourism, this magical region is tucked against the Italian border, where its fertile landscape produces an array of exceptional wines, including the distinguished Istrian Malvazija. In this piece, we spotlight one such marvel – the 2021 Burja Estate Malvazija.
The Vibrant Vipava Valley
As identified by Mary Novakovich for CNN in 2021, the Vipava Valley is Slovenia’s beautiful hidden treasure. A lush region, teeming with medieval castles and quaint villages, the valley is a paradise for food and wine enthusiasts. The unique microclimate in the valley, a Mediterranean influence trapped between limestone mountains, creates an ideal setting for an adventure – be it on foot, two wheels, or even on a paraglider.
Carved between the Trnovo Forest Plateau to the north and the Karst Plateau to the south, the Vipava Valley stands as one of the most fertile regions in Europe. The fierce burja wind, slicing through the valley, clears the air and brings optimal growing conditions for top-class Slovenian wines. The valley is rich with vineyards producing highly underrated wines, including local white varieties such as zelen, pinela, and the Istrian Malvasia, the star of our story.
The valley’s culinary scene is equally exceptional. From rustic home-cooked meals in agritourism farms to Michelin-starred cuisine, food lovers are spoiled for choice. An annual tradition known as osmica sees local farms and wine cellars open their doors to visitors for a 10-day feast of homemade wine and produce.
The Burja Estate: A Family Legacy
The Burja Estate, named after the sharp, north-easterly wind that zips through the vineyards at breakneck speeds, is a family-owned estate run by Primož Lavrenčič. Primož’s family have been integral to the Vipava Valley since the 15th century. As with Friuli in Italy, this region of Slovenia is renowned for its white wines, particularly those from local varieties like malvazija, zelen, and rebula.
Primož is passionate about enabling nature to express itself through his wine. This philosophy is reflected in his organic and biodynamic farming practices, aimed at maintaining soil biodiversity, and his commitment to nurturing the local vine varieties that represent the heritage of the region. The only exception to this rule is a vineyard of pinot noir, inherited from his ancestors, but even in this case, he strives to let the vineyard's identity shine through – a Burgundian wine with a Slovenian soul.
The Burja Estate was born in 2009 when Primož inherited some old vineyards from his family. The idea behind the new estate was to connect traditional Vipava wine-growing culture with a modern understanding of wine. Vipava has one of the oldest documented traditions of extended skin maceration. Local priest Matija Vertovec wrote about "the old Vipava method" of using a week’s skin contact for white grapes in his book "Vinoreja za Slovence" (Winemaking for Slovenians) in 1844.
The vineyards spread over nine hectares, most of them exposed to the east. Aside from the Pinot Noir, all the grape varieties grown here are local: Rebula, Malvazija, Laški Rizling, Zelen, Refošk, Pokalca, Frankinja. The wine cellar, deeply buried into the hillside, dates back to the 19th century and is where the magic of winemaking takes place.
The 2021 Burja Estate Malvazija
The 2021 Burja Estate Malvazija is the estate's flagship wine and a great example of how a traditional approach can result in a thoroughly modern and enticing wine. Malvazija, or Malvasia Istriana, is an ancient variety that thrives in the Mediterranean climate of the Vipava Valley.
From vine to bottle, the Burja Estate Malvazija is made with respect for nature and tradition. Harvesting is done manually, with no addition of commercial yeast or any other oenological product in the winemaking process. The grapes are macerated with the skins for seven days in large open vats, following the age-old tradition of the region, before being transferred to 500-litre oak barrels for maturation.
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.