Zelen is another rare autochthonous grape grown only in the Primorje region. Winegrowers have tended to avoid it because of its low yield, but through years of intensive cultivation the winegrowers of the Vipava Valley have managed to revitalize this rare vine. Zelen is remotely related to the Italian Verduzzo.
"Zelen" means "green" in Slovene, but with modern methods of production this is somewhat of a misnomer. Zelen grapes have a richly coloured pulp and without filtering of the must, the characteristic colour of the wine ranges from a deep yellowish green to a surprising emerald green (even more so when the skins are fermented with the must). The microscopic lees particles may add an interesting flavour to very young wine but should be avoided if the wine is to be bottled as they tend to ferment (rot, really) and add unpleasantly tasting polyphenols to the wine. In modern production, the must is filtered prior to fermentation, and the "green" of Zelen wine is now more or less only in the name.
The young wine is of a light yellow colour with a greenish hint, but Zelen soon acquires a rich, light golden-yellow colouring. The wine is quite strong in alcohol, with moderately rich and balanced acids. Its bouquet is noble and unaggressive, the taste somewhat reminiscent of Gunpowder green tea. With aging, Zelen becomes a particularly distinguished wine.
Zelen originates from the northern parts of the Vipava Valley but has spread to Brda where it also achieves award-wining quality.
Zelen should be served at 10 - 12 °C (50 - 53.6 °F) with salt-water fish, cold cuts of dried meat and cheese, veal roast, or poultry.