▸ Strawberry. Blossom. Marl.

▸ Cloudy fizz vs crisp bite

▸ 35-year vines. Steep terraces.

Haloze’s marl terraces keep the fruit taut; four hours on Blaufränkisch skins give just-so colour before wild yeast finish the fizz in bottle. Expect strawberry and a floral lift, sharp enough to slice through smoked trout canapés.

Bojan Kobal draws this rosé from 35-year-old Blaufränkisch on Haloze’s steep, marl terraces. Four hours on skins then a wild-yeast bottle ferment leave it undisgorged, lightly cloudy and almost zero added SO₂. Bright strawberry and a chalk-dust snap make it a fun detour from standard Prosecco.