Generations of Slejko family have been intrinsically intertwined with the grapevine and its cultivation. In 1926, our grandfather, who as a 13-year-old boy took over family farm, had already been well aware of the economic value of viticulture and winemaking and was the first to start marketing wine. Son Anton bravely and imaginatively continued his father’s work and in 1989, together with other Zalošče winemakers, founded the first private wine cooperative “Zaloscan” in the former Republic of Yugoslavia. In 1990, Zaloscan co-op began to market its wines under the De Adami label. These days the tradition continues with Anton’s son Borut, the fourth generation of Slejko family, the winegrower, winemaker and sommelier.
The Slejko family has always relied on ecological farming approaches. Viticulture is based on old traditions, using organic and sustainable practices and without utilizing any type of chemicals, which are known for altering the structure of grapes. Besides a heavy focus on farming, the winemaking process mixes old-fashioned traditional techniques with cutting-edge technology. When speaking of De Adami wines, ecological methods come first, thus ensuring wines with an exceptional character.
You can learn more about De Adami wine selection on the family’s website. Customers can place an order on the website or by phone. Orders may be personally collected, delivered by postal service or hand-delivered.
In addition to wine, you can also buy peaches on the farm. Harvesting takes place in the second half of July and in the first half of August. Delivery or personal pick-up is possible by prior arrangement.
The oldest vineyard was planted in 1972. Chardonnay, pinela, rebula, yellow muscat, sauvignon, pinot grigio, zelen, merlot and pinot noir are cultivated on marly terraces. Barbera, welschriesling (laški rizling), cabernet sauvignon and merlot thrive on the marly top. In the lowland, where the soil is loamy and marly, the conditions are ideal for the growth of cabernet sauvignon. Cabernet sauvignon (20%) and merlot (20%) are the most abundant among red varieties, whereas chardonnay (25%) plantings predominate white varieties.
Given the temperature fluctuations over the past few years, the harvest usually begins in the first weekend of September. First it’s the white varieties turn, which are picked only in the morning when the grapes are cool from the night air, while the red grapes are not ready until the second half of September. Every year the whole family and many good friends take part in this joyous event.
The hand-picked grapes are quickly delivered to the cellar where they are pressed. The juice is then put into chilled tanks for 24 hours to let it settle and finally into stainless steel tanks for fermentation. Red varieties must first be destemmed and crushed and then macerated in a stainless steel tub. The mash is stirred 4 times a day. After 14 days, the last phase follows, in which the berries are squeezed and the must is poured into concrete tanks. After about a year, the wine is poured into barrique barrels. The family is most proud of its 1990 merlot, which is the oldest wine in the wine cellar’s archive.
Wine tastings are held by prior arrangement from Monday to Saturday from 16:00 to 20:00. The tasting can also be held outside the stated hours by prior arrangement.
Tasting:
5 samples 15 € (snack)
8 samples 25 € (snack)
A tour of the wine cellar is included in the tasting.
