HUNGARY

The wines of Hungary are mainly known for their famous sweet and sweet white wines from Tokaj, made from the iconic Furmint grape and other local grape varieties, which were known throughout Europe as early as the 17th century. The best vintages were classified for the first time in 1737.
Tokaj's sweet wines are made from botrytised grapes of local grape varieties Furmint, Hárslevelű, Zéta, Kabar, Kövérszőlő and Sárgamuskotály, the only European grape variety and which is the local name for Muscat Blanc à Petit Grains. Botrytis or grey mould is favoured by the dry autumn climate, warm winds and mists around the Bodrog and Tisza rivers.
The residual sugar content of Tokaj wines has always been indicated in the number of Puttonyos, from 3 to 6 and displayed on the bottles, but since 2014, a new classification has been established to facilitate the understanding of wine lovers.
Over the past 20 years, Hungarian winemakers, with the help of foreign investors, have significantly raised the quality level of Tokaj wines while developing the production of dry white and red wines