Csóka or Csókaszőlő is named after its blue-black colour. It is considered an indigenous Hungarian variety as it was already known before the spread of Kadarka. Like other Hungarian varieties, it is richer in acidity than tannin, although thanks to its dark colour, it was also used as a teinturier varity. It had almost disappeared by the 2000s, but thanks to the gene bank of the Pécs Research Institute of Viticulture and Oenology, more and more wineries are cultivating it today.
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