Saksida Estate

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.

Delicious organic cuisine

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.