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On the edge of the village, in the middle of the vineyards, you can relax and enjoy traditional Vipava dishes with a touch of modernity, as well as excellent wines produced in their own vineyards.
The Saksida estate is located in the village of Zalošče in the heart of the Vipava Valley. The land of sunshine and mild climate has always been famous for its excellent wines, but today the reputation of the Vipava Valley is even greater. The excellent locations of the vineyards are key for the production of quality wine, with some of these locations also being cultivated by the Saksida family.
The viticultural tradition of the Saksida family goes back generations. Franc Saksida was already involved in winemaking in the middle of the 19th century, with the tradition being continued first by his son Jožef, and then by his grandson Jožko Saksida. Jožko thoroughly restored the vineyards, placing emphasis on indigenous varieties, modernised the wine cellar and began bottling and marketing his own brand. Today, the father is supported by his daughter Ingrid and the rest of his family, and together they continue the family tradition.
The Saksida family grows their vines in the “single guyot” style, which is a one-cordon cultivation system that lowers yield per vine but ensures higher quality. They grow both local and autochthonous Vipava varieties, as well as the classics. Of the local varieties, they predominantly grow “zelen”, an indigenous variety of high quality. “Zelen” means green in Slovenian and it is named after the characteristic bright green colour of the leaves and shoots, while its aromas of citrus, apples and herbs can hardly be mistaken for any other.
For the production of quality wines, one must have special dedication in the vineyards, and be able to mould the wine to its true and final image in the cellar. Jožko Saksida cellars his wine according to traditional procedures, using modern technological methods. Thus, he creates variety-specific and rich wines that tell the story of the family.
The dance of tradition and modernity on the Saksida Estate is also present in the dishes they serve to their guests. Fresh homemade ingredients and Mediterranean spices guarantee a wealth of flavours. Dishes are prepared according to traditional recipes, with a touch of modern creativity to add new dimensions.
The offer is seasonal, and includes, for example, grandma’s potatoes and beef loin with butter sauce, polenta with pork chop and figs, poached egg yolk with beans and cracklings, or veal cheeks with raspberries and chicory. They were the first in Slovenia to obtain the L.E.A.F. label, and they follow zero waste guidelines. What they don’t grow themselves in their garden, they obtain exclusively from local suppliers, as they are aware of the importance of short supply chains. They handle energy and water responsibly, and choose all raw materials and cleaners carefully, with respect for the environment.
Chef Marko Bolčina followed his childhood dreams.
He supplemented his academic knowledge by working in the kitchens of Gostilna pri Lojzetu in Zemono Manor, and Gostilna As in Godnje na Krasu. He has also worked as a guest chef in restaurants in Italy, Germany and Spain.
He swears by authentic Vipava ingredients such as wild hops, butcher’s broom, beef cheeks, beetroot and herbs. With modern processing techniques, he preserves the original flavours, and with his individual creativity, he elevates the dishes to a new level of excellence.
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