Hungary 2 products.

Hungarian viticulture is organised into twenty-two wine regions, with the Danube and Lake Balaton as the main geographical axes. The continental climate — cold winters, warm summers and long, dry autumns — favours the development of noble rot in the northern regions (Tokaj, Eger, Mátra) and the production of structured reds in Villány and Szekszárd in the south.

Indigenous varieties form the core of production: Furmint and Hárslevelű define the whites of Tokaj; Olaszrizling (Welschriesling) dominates in Balaton; Kékfrankos (Blaufränkisch) is the most widely planted red variety. International varieties such as Cabernet Sauvignon, Merlot and Chardonnay have a growing presence, particularly in Villány and Eger.