▸ After-work mineral reset.

▸ Quince. Chamomile. Ginger.

▸ 35-year vines. Marl slopes.

Haloze’s steep marl terraces lock in acidity, so this Šipon stays brisk after a long day. Quince fruit meets a saline snap; chilled, it handles take-away gyoza or a bowl of soy-salted edamame.

Šipon is Slovenia’s name for Furmint and covers barely 400 ha nationwide; Kobal draws his fruit from 35-year terraces between 250 and 400 m on marl. Two separate fermentations—one native, one selected yeast—then six months on fine lees give both lift and a subtle creamy edge.