The farm has a long history dating back to 1730 and has grown considerably since then. The year 1978 marks a turning point for Vinarstvo Lisjak, when it became among the first private wineries in the country to obtain a permit for bottling wine. Successful harvests and wine sales further encouraged the development of their vineyards and winemaking facilities. As a result, both grape quantity and wine quality increased. Soon after the family invested in buying a new bottling plant, followed by the construction of a new wine cellar in 1996.
Different vintages of wines are available at the Lisjak wine cellar. White wines are usually younger, whereas red wines tend to be older. The cellar also houses commemorative vintages, such as the 1978 wine bottle, which represents an important milestone for the Lisjak winery, as this was the first year the wine was bottled on the farm. Commemorative vintages are not for sale.
When it comes to white wines, the autochthonous but demanding Vipava valley varieties - zelen, pinela and rebula - represent the biggest challenge. Pinot noir is also extremely popular among buyers. The family’s highly acclaimed Merlot arrived from France in 1955. The first thousand merlot grafts in Slovenia were planted in the vineyards of the Lisjak farm.
Wines from Vinarstvo Lisjak can be bought at selected wine shops and at the family’s homestead in Zalošče. Delivery is also available.
The vineyards are sited on fertile marly soil and optimally positioned on the southern slopes. The area provides excellent conditions for the growth and maturation of many wine varieties, such as pinot blanc, pinot gris, chardonnay, sauvignon, celery, pinela, rebula, muscat yellow, merlot, cabernet sauvignon, cabernet franc and barbera. Among the varieties, chardonnay is the most common, around 20%, followed by sauvignon 15% and merlot 12%. 50 years have passed since the oldest vineyard was planted and they are still being expanded year after year.
The harvest begins in the early morning hours and usually only takes place in the forenoon. Grapes are hand-picked into crates, which are then transported home. White varieties should be squeezed immediately and left to ferment. Wines are then matured in stainless steel tanks. Red varieties are crushed and macerated in containers for 14 to 20 days. Afterwards, the resulting mash matures in wooden barrels for a longer period of time.
Wine tasting on the farm is possible by prior arrangement. The number of samples as well as the duration of the tasting can be adjusted to the guest’s wishes.
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