Renowned for its sweet Tokai wine, Hungary produces a wide range of white, red and rosé wines, marked by their freshness, dynamism or sweetness.
Surface 64 000 ha Production 2,5 Mhl Consumption : 3 Mhl
soils: volcanic, limestone and alluvium
climate :moderately continental
a wide range of grape varieties, the most used being :Furmint, Kéknyelű, Hárslevelű, Italian Riesling, Cserszegi fűszeres and Muscat for the whites ; Kékfrankos, Kadarka, Cabernet sauvignon, Portugieser, Merlot and Cabernet franc for the reds
Main wine regions
Tokaj, Mátra et Eger at the foot of the Carpathian mountains at the Nord,Kunság, Hajós-Baja and Csongrád at the center South between the Danube and Tiszra rivers (50% of the production), Etyek-Buda near Budapest, Sopron, Pannonhalma at the North-west, the six appellations around Lake Balaton, Szekszárd and Villány in the South.
In agreement with the EU legislation since 1 May 2004