▸ Stones vs Grapefruit

▸ 36-hour skin soak.

▸ Gooseberry. Lime. Passion fruit.

After work, pour a wine from Haloze’s 250–400 m marl terraces: grapefruit zip rides on firm acidity and a mineral snap. A cool stainless ferment keeps it brisk enough for pea hummus and lime on toast.

South-to-southeast terraces in Haloze sit at 250–400 m over marl; the average vine age tops 35 years. Bojan Kobal gives the fruit a 36-hour cold soak and splits fermentations between native-yeast barrels and cold stainless, finishing with months on fine lees. Result: gooseberry and grapefruit lifted by mineral snap.