“The vineyard is a great love of mine. My maternal grandmother often used to tease my father at Sunday lunch, saying that Olaszrizling should be harvested by individual vineyard sites. As someone born in Nyíregyháza, he didn’t think that vineyards just 800 metres apart could produce completely different wines. Yet he did it relatively early, around the third or fourth vintage, and from then on it became a fundamental principle that we harvest everything by individual vineyards or even by parcels,” says Mihály Figula.

The winery’s first single-vineyard wines were made in 1995, while the first vintage of Sóskút followed eight years later, in 2003. From the Sóskút vineyard in Balatonszőlős, located directly below the limestone quarry, where apart from vines and almond trees, almost no other plants can survive – this stony, limy character is reflected in the wine as well. Harvested from vines of over 50 years old, it underwent spontaneous fermentation in tanks, then half of it was aged in 10-hectolitre barrels for seven months. Alongside a creaminess that fills the entire palate, it shows plenty of liveliness and vitality. The 2025 vintage reveals more in the way of floral and fruity character, finishing with a long, site-typical saline note.