As for the territorial structure of vine varieties - considering wine-grapes giving white, quality wines - the Italian Riesling stands on the first place. It is followed by the Müller-Thurgau (Rizlingszilváni) then the Furmint.

Considering wine-grapes giving red, quality wines the Kékfrankos is the most widespread. It is followed by the Zweigelt, the Kékoportó and the Cabernet Sauvignon.

The white- and the blue grape varieties are arranged according to ripening order.


The last step of vinegrowing and the first step of winemaking is vintage. Its time is to be chosen properly, as the sugar contents of the ripening berries is getting more and more, but the precious acids in them start to get decomposed. The right time is when the harmonious balance of sugar and acid is reached.

Vintage is the beginning of the birth of wine. It is important how it is performed. Optimal is a vintage done by hand. The sugar degree of the must gained from the berries shows the ripeness degree of the grape. This usually comes to 16-23 degrees and the alcohol contents of the wine made of it will be about 10-13%.

Making white wine
White wine grapes are weighed and classified according to quality and variety. First the berries and the cap stems are separated, that is followed by crushing, when the skin of the berries is burst. The must running out on its own is of the best quality. The rest is pressed out as well, and this is usually treated separately, as it is of poorer quality and tastes tarter. The presses of our days, especially in quality wine making, work with lower pressure than the older ones. Must is separated from mash as soon as possible, the must is filled into fermentation tanks (casks). Among white wines some are dipped on skin (max. for a few hours), especially those whose skin contains flavour and aroma materials (e.g. Muskotály, Tramini).
Making red wine
The flesh of good-quality grapes does not contain any colour-material, only the skin of the berries. That is why, when making red wine and after the separation of cap stems and crushing, dipping on skin is performed in open vats (open fermenter). This usually lasts one week, during which time the colour- and tannic materials (tannin) come from the skin in the wine, in consequence of regularly repeated stirring. Stirring* is needed for dissolving of the colour-, aroma- and tannic materials from the different parts of the berries. There are closed fermenters as well - in recent years these have become more wide-spread - red wines with fruit flavour are made in them. As opposed to white wines, the wine is only filled into casks after fermentation has finished.
Making rosé wine
If rosé wine is made of grapes with high colour-contents, enough colour-material gets into the must already at pressing. If not, a 1-2 day long dipping on skin or fermentation is needed. It is worth performing the dipping in carbon-dioxide atmosphere, so the fragrance- and flavour materials characteristic of the variety can be preserved.