Szőlo Wines

Overview & Philosophy

Szőlo Wines is a small, biodynamic estate located in the Tokaj wine region of northeastern Hungary, founded by Zsófia and Gábor Varkoly.
The word Szőlo means “grapevine” in Hungarian — a reflection of the winery’s central philosophy: wine begins in the vineyard, and the vine must be treated as a living organism within a balanced ecosystem.
The estate is fully committed to biodynamic and natural winemaking, crafting wines with minimal intervention that express the purity, texture, and volcanic minerality of Tokaj’s historic terroir.
Szőlo Wines aims to capture vital energy and a sense of place, producing wines that are alive, evolving, and deeply authentic.

Vineyards & Terroir

  • Location: Vineyards are situated in the Tokaj-Hegyalja region, a UNESCO World Heritage Site, specifically near Tállya and Tokaj villages.

  • Vineyard Area: Approximately 3 hectares of estate vineyards, all farmed biodynamically.

  • Soils:

    • Predominantly volcanic soils of rhyolite, tuff, and clay.

    • High mineral content lends distinctive salinity and tension to the wines.

  • Climate:

    • Continental with warm summers, cold winters, and long autumns ideal for slow ripening.

    • Regular morning mists from the nearby Bodrog and Tisza rivers encourage botrytis in select years.

  • Farming Practices:

    • Certified biodynamic cultivation (Demeter-certified).

    • No chemical fertilizers, pesticides, or herbicides.

    • Herbal teas, compost, and preparations are used for soil and vine health.

    • Grapes are hand-harvested and sorted in small batches.

Grape Varieties

Szőlo focuses exclusively on native Tokaj grape varieties, farmed from old vines and biodynamically managed plots.

  • Furmint – the cornerstone of the estate’s whites; high acidity, tension, and mineral backbone.

  • Hárslevelű – adds aromatic richness and texture.

  • Sárgamuskotály (Yellow Muscat) – floral, expressive, and used for fresh or skin-contact styles.

  • Kövérszőlő – a rare local grape, used in small quantities for complexity.

Winemaking Philosophy & Techniques

The Szőlo cellar operates on a non-interventionist philosophy — everything is done by hand, guided by instinct, and aligned with lunar and biodynamic cycles.

  • Fermentation:

    • 100% spontaneous fermentation with native yeasts.

    • Conducted in neutral oak barrels, amphorae, or stainless steel, depending on the cuvée.

  • Additives: No enzymes, fining agents, or commercial yeasts used.

  • Sulfur: Extremely limited; many wines are zero-added sulfur (zero-zero).

  • Fining / Filtration: Wines are unfined and unfiltered.

  • Aging:

    • Whites: 6–12 months on lees in oak, amphora, or steel.

    • Skin-contact (orange) wines: Aged in neutral oak or amphora for 8–14 months.

    • Bottled according to lunar cycles and rested before release.

  • Stabilization: Achieved naturally through time and low-intervention cellar management.

Signature Wines & Portfolio

White & Skin-Contact Wines:

  • Tökéletlen (Imperfect): Skin-contact blend of Furmint, Hárslevelű, and Muskotály; amber-toned, structured, and aromatic.

  • Szőlo Furmint: Dry, linear, and mineral-driven; highlights Tokaj’s volcanic soil.

  • Muscat Orange: Skin-fermented Yellow Muscat; floral and vibrant, with exotic spice notes.

  • Hárslevelű: Rich and textural with honeyed tones and saline minerality.

Sweet & Special Wines:

  • Szamorodni / Late Harvest (Natural): Made only in suitable vintages; naturally sweet, botrytized wine with energy and purity.

Philosophy Series (Experimental Wines):

  • Limited-edition amphora or long-skin-contact cuvées; bottled unfiltered, sometimes with slight spritz or sediment — a hallmark of their living, unmanipulated approach.

Technical & Operational Details

  • Region: Tokaj-Hegyalja, Hungary.

  • Vineyard Area: ~3 hectares.

  • Soil Composition: Volcanic (rhyolite, tuff, clay).

  • Viticulture: Certified biodynamic, hand-harvested, low-yield.

  • Fermentation Vessels: Amphora, neutral oak, and stainless steel.

  • Aging: 6–14 months depending on cuvée.

  • Annual Production: Approximately 8,000–10,000 bottles, all estate-grown and bottled.

  • Certification: Demeter-certified biodynamic and organic.

  • Energy Use: Solar-powered operations; sustainable water management.

  • Distribution: Wines exported to Europe, Japan, and North America.

Strengths & Distinctive Qualities

  • Biodynamic pioneers in Tokaj — one of the few certified estates fully practicing biodynamics in the region.

  • Low-intervention, living wines that capture Tokaj’s volcanic energy and purity.

  • Focus on indigenous varieties, especially Furmint and Hárslevelű, in both classical and experimental natural styles.

  • Transparency and authenticity: Every wine is unfiltered, unfined, and wild-fermented.

  • Handcrafted precision: All vineyard and cellar work done manually, guided by biodynamic rhythms.

  • Innovative skin-contact and amphora wines, expanding the Tokaj region’s traditional boundaries.

  • Minimalist aesthetic: The wines reflect clarity, vitality, and respect for the environment.

  • Distinct Tokaj minerality: A clear expression of volcanic terroir combined with finesse and energy.