A Burgundy variety, a mutation of Pinot Noir. Nowadays, it is a rather undervalued variety, not only in Hungary but also around the world. In Hungary, it was once grown in Tokaj and was known as 'Fehér Burgundi' or 'Fehérszőlő'. In Alsace, it is mainly used for sparkling base wine, while dry wines, even oaked versions, are produced from it in Germany. Austria even produces botrytised sweet wines from it.
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