The best wines of Hungary names. Hungary - wine regions and Hungarian wines, Tokaj

If you are one of those people who only know Tokay among Hungarian wines, get ready to discover a whole new world of Hungarian winemaking.

Tokaj is the most famous Hungarian wine, created in the northeast of the country and brought popularity to the sweet wines of Hungary. It was loved by many historical figures, including: L. V. Beethoven, Louis XIV, Peter I. This wine is so famous in Hungary that it is even mentioned in the anthem.

More recently, under Communist rule in Hungary, the quality of Hungarian wine has deteriorated greatly as the taste and variety of wine have been traded for record harvests. At that time, Hungary also became famous for "Bull's Blood". However, these types of wine are not all that modern Hungary can boast of. Today, Hungary's wine industry has regained its abundance of flavours, with small estates sprouting across the country offering delicious homemade wines.

If you already know what kind of wine you want to find in Hungary, then start your journey with the country's wine regions: Tokaj, Kunszag, Csongrad, Hajos Baya, Eger, Villany, Szekszard. Tokaj is located in north-eastern Hungary, at the foot of the majestic Carpathian Mountains, and is best known for the sweet wine Tokaji Aszu, and the grape varieties Muscat, Furmint and Harslevelu.

In the north of Hungary is Eger, the birthplace of exquisite red wines from the Bikaver blend. If you have heard about “Bull's Blood”, then you need Bikaver Superior wines. The red wines of this region are characterized by a relatively weak fullness of taste, but they are quite complex and elegant, which is why they have gained such popularity. Every year Eger hosts the Egri Bikaver festival, where you can taste wines accompanied by cheerful traditional melodies of orchestras.

Kunszag, Csongard and Hajos Baya are located in the north of Hungary, between Dubai and Tisza. This region is known as the Great Plain. More than half of all Hungarian wines are produced here. These are mainly ordinary and table varieties. One of the best wineries in Hungary, Frittman, is also located here.

The southernmost and hottest of the wine regions of Hungary is Villany. Wines with the widest range of flavors are made here. They produce in Villani delicious wines Cabernet Sauvignon, Bordeaux, Merlot, Cabernet Franc varieties. To the north of Villany are the famous Szekszárd wineries, famous for the Portugäser grape variety. Every October a wine festival takes place in Villany.

Can't wait to try the taste of Hungarian wines? Then we have great news! Every year there is a wine festival in Budapest, and many festivals take place on the shores of Lake Balaton, so you don’t have to travel all over Hungary to try its wines.

Winemaking is considered one of the main occupations of the people of Hungary, and the most famous Hungarian wines are Harslevelu and Furmint. There are twenty regions in this country that produce high-quality alcoholic products.

In the article:

History of Hungarian winemaking

The Celts were the first to introduce grapes to this country. Further, the process of making wine nectar was supported by the Roman emperor Probus. It was he who gave the order to plant the Danube slopes with vineyards. Historical documents confirm the fact that in the distant fifteenth century more white wines than red wines were produced in this territory. By the beginning of the nineteenth century, the quantity of the drink produced, and therefore the sales of this product, increased significantly. However, at the end of the century, a phylloxera epidemic spread, destroying almost seventy percent of all vineyards.

This period was followed by difficult war times and the stage of socialism. And already the beginning of the 90s was marked by the beginning of modernization and revival of the wine industry, as well as the emergence of new vineyards.

Since then, Hungarian wine products have been known throughout the world for their excellent taste qualities provided by the peculiarities of climate and soil. The varieties of wine berries that are grown only in this area are cultivated here. Traditional varieties are considered:

• Cabernet;
• Pinot;
• Chardonnay;
• Muscat;
• Riesling.

Peculiarities of grape harvest and wine production in Hungary

During the grape harvest process, the bunches are placed in special containers that can hold up to 25 kilograms of wine berries, called putton boxes. Raisin berries are placed under light pressure. Due to the fact that they are already dried and have lost some of the moisture, only a small amount of essence is squeezed out of them. The squeezed out concentrate is placed in special glass flasks.

Then concentrated juice They are divided into the one that will be infused in barrels, it is called Asu, and the one that is not subject to aging, its name is Late Harvest. During aging in barrels, grape nectar is oxidized, which gives it a rich taste and aroma.

Late Harvest is considered a more modern category, aimed at the younger part of the population. Asu are designed for true connoisseurs this intoxicating potion. These drinks have a high sugar content. According to local legislation, this category may have the following sugar levels: 3, 4, 5 and 6 puttons. If the sugar concentration exceeds 60 grams per liter, then this is Aszu 3 Puttonyos, from 150 grams - this is Aszu 6 Puttonyos.

Popular Hungarian wine producer

Château Dereszla Tokaji Aszú 3 puttonyos

Chateau Derezla is one of the most important Hungarian producers. Relatively recently, the company merged with the French manufacturer Edonia, which owns plantations not only in France, but also in Argentina. Ten years ago, the winery was completely reconstructed, old equipment was replaced with new, more modern ones.

Today, the company's vineyards are located in one of the most favorable terroirs in the country - Tokaj, which has unique natural and climatic conditions. The company owns 60 hectares of land planted with grapes, the average age of which is 35 years.

The drink is aged in caves where the walls are covered with mold. This unique microclimate prevailing in the cellars gives the products of Chateau Derezla a unique taste.

List of the best Hungarian wines

The combination of factors such as the unique climate, rich soils and Hungarian grape varieties makes it possible to produce special drinks with a unique smell and taste. All this makes Hungarian wine products so different from the products of Western Europe.

Azu or Aszu is considered one of the most popular Hungarian wines, which may well compete with French Sauternes. To make it, they take grapes with Botrytis mold, botrytis cinerea. This mold leaves a whitish coating on the berries and appears when humid fogs descend on the plantations located along the Bodrog and Tisa rivers. Thanks to such weather conditions, the berries become candied. This is the reason for the presence of a sweet taste in.

What types of Asus are there:

• "Asu" - in dry young wine Asú berries are added.
• “Native” (sweet and dry) - whole bunches are selected to make the drink.
• “Asu Essence” – the taste of the drink is enriched with nectar.
• “Essence” – the concentration of residual sugar is approximately 600 grams per liter. This species is pure raisin berry nectar and is not produced annually. In those years when it is produced, the production volume is no more than twelve liters per year, which is one ton of grapes. The intoxicating drink is aged for two decades in oak barrels, and then in the bottle after bottling.

According to local standards, the minimum period during which this type is aged in barrels is two years, and then another year in bottle. It is worth noting that wine can remain in a bottle for longer than one year; this factor remains at the discretion of the manufacturer.

Egeri Bikaver

Another local celebrity is the Egeri Bikaver, Eger Bull's Blood, which is produced from varieties such as Cabernet, Kadarka, Medoc Noir, Oporto and Kekfrancom. The drink has a rich dark garnet color and pleasant aroma. The taste can be described as velvety, harmonious and tart.

Tokaji Harslevelu

Tokaji Harslevelu

Furmint, Sargamuskotal and Harslevelu - these varieties are also very important in Hungary, as they have an unforgettable taste, delicate aroma and a good level of acidity. In short, they have all the qualities to create Hungarian wines in their best traditions.

Harslevelu and Furmint became the basis for most of the famous Tokaj wine products. In Tokaj, Furmint accounts for almost seventy percent of the entire plantation area. Local winemakers claim that this type most accurately reflects the characteristics and character of the Tokaj terroir. Furmint grows on volcanic soil. Raisin berries are used to make wonderful sweet wine nectars, as well as dry wine, for example, Furmint Dereszla Kft.

Wine Atlas Furmint Tokaji 2014

Also special for Hungary is the Sárgamúskotal (or Muscat) grape, which is used both in blends and for making wine.

Wine Dereszla Kft Furmint Late Harvest

The best wine products from Tokaj are made from these three types. By the way, interesting fact– Hungarian legislation allows only white grapes to be grown in this region. The following types are built here:

• Harshlevel;
• Furmint;
• Kirajyleányka (kirayleanka);
• Muscatel;
• Bakator;
• Cserszegi fűszeres (cherszegi fuseresh).

I would like to mention another species that has almost been forgotten in Hungary - the Keknyelu. It gives wines energy and richness of aroma.

Many other varieties are also used in the country:

• Feteasca Alba, Feteasca Alba or Leanyka - has a light, aromatic taste;
• Feteasca Regala or Kiralyleanyka – adds freshness;
• Mezesfeher (“White Honey”) – sweet, has a rich taste and an enveloping aftertaste;
• Olasz Rizling, Welschriesling;
• Grape hybrids: Cserszegi Fuszeres, Irsai Oliver, Zenit and Zefir;
• White: Welshrizling (Riesling Italico - Italian Riesling), Feteasca Neagra, Leányka.

Grape variety Feteasca Neagra

As for international varieties, I would like to note the following:

• Sauvignon Blanc;
• Chardonnay;
• Tramini;
• Muscat;
• Merlot.

In Hungary, red wine is not very popular, but they also make it. For example, Kadarka, which is also called a “workhorse”, is used for blends. Red wine is produced from Nagyburgundi or Kekfrankos. They grow best in the north of the country.

Wine “Kadarka semi-red.

Other red varieties include:

• Pinot Noir, Blauburgunder;
• Cabernet Sauvignon, Cabernet Sauvignon;
• Cabernet Franc, Cabernet Franc;
• Zweigelt (zweigelt);
• Feteasca Neagra.

Tourist tours to the country's grape regions are extremely common in Hungary. Millions of people come here every year to try the local wine, which has made the country so famous throughout the world. If you are lucky enough to visit this country, wine from Hungary will be the best gift you bring to friends and family.

High-quality Hungarian wine is produced in twenty regions of this country, and its great taste known all over the world. Alcoholic drinks produced in Hungary are rightfully recognized as one of the best on the entire planet due to their zest - unique sweetness. The origin of wine is directly related to the hard work of people and the generosity of nature, so it’s already quite long time this drink is very popular in many countries.

Story

The famous Hungarian wine gained the respect of people for a long time, because not a single new drink will not attract the attention of a person who was previously unaware of its existence.

The history of winemaking in Hungary begins with the Celts, who were the first people to bring grapes to this country. After this, the well-known emperor Probus from Rome supported the production of wine nectar and gave the order to plant all the Danube slopes with vineyards. Based on historical documents, around the fifteenth century, white and red wines were produced throughout this entire area, with the former being in significantly higher quantities. And closer to the nineteenth century, production and sales increased significantly.

But soon setbacks began - at the end of the same century, a terrible phylloxera epidemic spread across the world, destroying more than half of the country's vineyards. This was followed by difficult war times and the period of socialism. And the beginning of the 90s was marked by the modernization and revival of the wine industry, and consequently, the emergence of new vineyards. Since these times, winemaking in Hungary has become famous throughout the world for the excellent taste of the product, ensured by the special climate and soil.

Features of Hungarian winemaking

During the grape harvest, the bunches are carefully placed in putton boxes - specially prepared containers that can easily hold up to 25 kilograms of berries. When the berries dry out a little and lose moisture, they are put under light pressure and the essence is squeezed out in a small amount. Immediately after this, the resulting concentrate is placed in glass flasks.

After some time, the juice from the flasks is divided into two parts: the one that will be infused in barrels, and the one that should not be aged. During aging in wooden barrels, the nectar oxidizes, resulting in a rich taste and aroma.

The non-aging drink is a modern category aimed at selling among the younger part of the population. But asu (part of the juice aged in barrels) is intended exclusively for true connoisseurs of such intoxicating pleasure. Drinks of this type are characterized by excessive sugar content. According to Hungarian law, this category can have a sugar level of 3 to 5 puttons.

Soils and climate

Hungarian wine is made from fruits obtained from local vineyards, which cover an area of ​​about 90 thousand hectares. Chernozem soils are found on loess loams, alluvial soils are located along the Tisza and Danube valleys, and soddy-carbonate soils predominate in mountainous and hilly areas. In addition, in the vastness of Hungary there are also infertile saline soils.

Soil types by region:

• Eger - rhyolite, tuff, limestone;
• Foothills of Tokaj - loess, volcanic;
• Badacsony - basalt, volcanic;
• Szekszard and Villany - clay.

The country is located in a temperate continental climate, so the average annual temperature is about 9-11 degrees Celsius. In summer it is always hot there; in July the temperature reaches 25 degrees Celsius. Winter here is not too long and relatively warm, the average temperature in January is up to 10 degrees below zero. As you know from the geography course, Hungary is characterized by long autumn and spring, which are considered better times years in these parts.

Terms

On original products supplied directly from Hungary, you can find terms that are incomprehensible to many people. Although in fact they are very simple and memorized quite quickly. Among them:

1. Fehér is a Hungarian white wine.
2. Vőrős - red wine.
3. Száraz - Hungarian dry wines.
4. Felszáraz - semi-dry.
5. Féledes - semi-sweet.
6. Bikaver - assemblage drinks.
7. Pezsgő is a sparkling Hungarian dessert wine.
8. Furmint, Hárslevelü, Muscat - varietal drinks.

Popular manufacturer

"Chateau Derezla" is a worthy producer that creates the most famous Hungarian wine. Not long ago, this production joined forces with the French brand Edonia, which owns luxury plantations in France and Argentina. About fifteen years ago, the winery was reconstructed, and all the old equipment was replaced with modern ones, thanks to which the work went much faster and the quality improved noticeably.

Today, the vineyards are located in Tokaj - the most favorable terroir in the country. It has unique climatic and natural conditions, which helps improve the quality of products. The production manages 60 hectares of land, entirely planted with 35-year-old grapes.

Before being sent for sale, the drink is aged for a long time in caves, the walls of which are completely covered with mold. This microclimate provides the product with a unique taste and memorable aroma.

Best wines

The main factors (unique climate, excellent Hungarian grape varieties, as well as rich soils) together make it possible to produce gourmet delicacies with a unique taste and aroma. It is these nuances that make Hungarian products different from European ones. The most popular Tokaj wines, described in detail below, can easily compete with global wine brands.

Asu

One of the most common drinks in Hungary, France, America, Russia and a number of other countries is asu (or azu). Like all Tokaj wines, it is made from grapes with botrytis mold, which appears on fruit grown on plantations along the Tisza and Bodrog rivers. Due to humid mists, the berries are candied, which gives the finished product alcoholic drink unusual sweetness.

Asus themselves come in different types:

1. Classic - asú berries are introduced into dry wine.
2. Native - whole bunches are selected for sweet and dry drinks.
3. Essence - the taste of the finished wine is distinguished by notes of nectar.

Local standards set the minimum aging period for the drink in barrels - 2 years, and then about another year in the bottle. In this case, the wine can remain in the bottle for much longer than a year, but this period is already set by the manufacturer himself.

"Tokay Asu Essence"

This white Hungarian wine is the most expensive drink from the Tokaj province. Its sugar content is about 60%, so it is perfect for those who love sweets. The grape juice for its production is obtained by fermenting semi-dried grapes, selected by hand. The fermentation and ripening time after bottling reaches ten years. Only after this time can the drink be available for sale.

"Kekfrankos Soproni"

Red semi-sweet wine has a minimal content of histamines. Thanks to this factor, allergy sufferers can safely drink the drink without worrying about their own health. This wine is one of the most famous in Hungary. The grapes for it are harvested within a few days, and it is aged for about 8-10 years.

"Tokay Asu"

Sweet Hungarian wine "Tokay Asu" is obtained by thickening by dehydration grape juice. Its sweetness is measured in already known puttons. The sweetest is six puttons. This means that one bottle contains about 150 kilograms of grapes.

"Vilan Rose"

Sweet wine is primarily different and attracts buyers appearance, as it has a bright pink color. The drink has a taste that combines fruit and vanilla. "Vilan Rose" goes on sale in several variations, differing in shade. That is, they can give a certain color additional ingredients: honey, strawberry, plum, elderberry and so on.

"Native Tokay"

This option refers to natural wines and is sold dry with residual sugar. The grapes for its production are collected without separating the raisined fruits, while the collected bunches are subjected to a crushing procedure with destemming, but the pulp is infused for at least 12-24 hours. Immediately after this, the pulp is passed through a press, and the wort is simply fermented.

The future gourmet drink is aged in incomplete barrels, the capacity of which does not exceed 220 liters. The holding time is more than two years, and the temperature must be strictly observed.

The quality of the wine directly depends on the number of raisined fruits, as well as on the degree of fungal damage to the bunch. There often come times when the necessary berries are not available at all, or they are present on the bunch in minimal quantities. In such cases, dry native wines are made.

"Badachoni Surkebarat"

No less popular and worthy of respect is the wine. Despite the fact that it is produced not in Tokaj, but in the Badacsony region, its quality is no worse than the above drinks. Its name literally translates as “Grey Monk”, but, fortunately, its taste cannot be called gray. It was this wine that the locals called the best sweet drink of “non-Tokay” Hungarian producers.

"Kadarka"

World famous wine is created from grapes by everyone famous variety"kadarka", in honor of which it received its name. In Hungary it is not particularly respected, although in Russia and France there are real connoisseurs of this type of drink.

Kadarka grapes are often used as the basis for various blends, which is why local Hungarians nickname them “the workhorse.” Perhaps in the country where the drink is produced, people are accustomed to more original tastes, but in many European countries it is highly valued.

Tokaj wine is produced in the region of the same name in Hungary (partially extending into the territory of Slovakia). The area is famous for sweet wines made from berries affected by gray rot - the so-called " noble mold" This drink is so famous that it is even mentioned in the Hungarian national anthem.

Historical reference. It is not known for certain when vineyards appeared on the volcanic soils of the Tokaj region, but legend claims that the first Tokaj wine was made in 1630. In fact, it most likely happened even earlier - in the 1570s. In 1730, all vineyards were sorted into three categories based on soil type, climatic conditions and the amount of gray rot affecting the vines. Accordingly, the wines were labeled first, second or third class.

In 1920, after the collapse of the Austro-Hungarian Empire, a tiny part of the Tokaj wine region became territory of Czechoslovakia (now Slovakia), while the main area remained in Hungary.

Hungarian wine is called Tokaji ("Tokay"), and this is a name controlled by origin. Wine produced in the Slovak part of the region can be called Tokajský/-á/-é (“Tokay”), but only if it fully complies with all Hungarian quality requirements.

Production Features

The Tokaj area is located at an altitude of 457 meters above sea level, near the Carpathian Mountains. The soil is of volcanic origin and is rich in iron and lime. Thanks to the combination of geographical characteristics, a unique climate has been established here: frosty and windy winters, cool dry springs, hot summers and rainy autumns with a long Indian summer.

Tokaj wines can only be produced from six grape varieties:

• Furmint;
• Harshlevelu (Hárslevelű);
• Yellow Muscat (Yellow Muscat or Sargamuskotaly);
• Zeta (Zeta, autochthonous variety);
• Kövérszőlő;
• Kabar.

Furmint is the base grape variety for Tokaj wines.

The main variety is Furmint, which accounts for approximately 60%, another 30% comes from Harshlevelya, and only 10% from all other varieties. A wide range of wines are made from these berries, ranging from dry whites to the sweetest wine in the world – Eszencia (“Essence”).

Most Tokaj wines are made from berries called Aszú, which are sun-dried grapes infected with botrytis fungus. Sun rays penetrate deep into the pulp and evaporate most of the liquid, as a result the grapes become raisinized and the concentration of sugar in the berries increases. All varieties are harvested as ripe as possible, and they wait until gray rot appears on the berries. On average, the region produces about 10 million liters of wine per year.

Types of Hungarian wine Tokaj

Dry wines

A relatively new phenomenon, as the Tokaj region is primarily known for sweet wines. Made mainly from the Furmint variety, they are distinguished by mineral notes in the bouquet. Experts say that in terms of complexity of taste, these brands can be compared with Burgundy and Mosel wines. Previously they belonged to the category of ordinary wines, but now dry Tokaj wines are usually called by the grape variety: Tokaj Furmint, Tokaj Harshlevelu, etc.

Samorodny (Szamorodni)

At first it was called főbor (“first wine”), but already in the 1820s it received its current name. It is made from berries that are severely affected by the fungus Botrystis gray (the causative agent of gray rot). More often, the wine turns out to be a little stronger than its analogues (about 14%) and falls into the sweet category.

The grapes are harvested late, at the end of autumn, and before that the vines are tied up so that the berries raisinize. Ready wine is added to the fermented pulp, and this “blend” is sent to age in barrels.

Aszú

When they say “Tokai” in Europe, they most often mean this particular wine. Although the term Aszú translates from Hungarian as “dry,” it is a sweet drink with a bright yellow color. To make it, berries of only one variety are collected, but in several stages. The first harvest (the very end of summer - the beginning of autumn) is used for base wine. In November the time for the second harvest comes. The dried berries are collected by hand into special “putton” baskets, ground to a paste (the so-called “Asu dough”), poured with base wine and left for 1-2 days, stirring occasionally. The mixture is then poured into wooden barrels and left to mature for several years (up to 10).

Traditional Hungarian grape harvest baskets

The sweetness and concentration of the final product depend on the number of puttons included in one barrel; usually this figure varies from 3 to 6 (the more, the sweeter the drink). If there are more “baskets”, such a wine is called “Asu-Essentia”. The alcohol content of Asu wines often exceeds 14%.

Tokaj wines are usually golden

Essence (Eszencia)

Often called nectar, it is considered one of the most exclusive wines, although formally it does not even belong to the category of wine, since the highest sugar content (500-700 g/l) does not allow the strength to exceed 5-6 degrees. The essence is often added to Asu wines, but sometimes it is sent to the full fermentation process (takes about 4 years), bottled and released on the market as a separate drink. The wine turns out to be so sweet that it can only be drunk in small portions, but this type does not lose its aroma, taste and other organoleptic properties even after 200 years of storage.

Manufacturing method: low fermentation. Only the ripest and raisiest berries are suitable for “Essence”. They are not pressed - the juice flows out under its own weight. The amount of raw material produced is small, but it is very concentrated, so the sugar content in the final product can even reach 900 g/l.

Essence - the sweetest wine in the world

Forditás

Grape must (unrefined juice) is poured into the pulp (Asu dough), which has already been used once to produce wine.

Mashlash (Máslás)

Must is poured over the yeast sediment from Asu and left for up to one and a half months.

Ice wine

Introduced in 1999, it is obtained from frozen berries.

How to drink Tokaji wines

Sweet white wines, including Tokaj, are served in small pot-bellied glasses, since you can’t drink much dessert alcohol. They can be cooled to 11-14 °C or served at room temperature. Tokaj wines are enjoyed with fruits, nuts, cheeses, desserts and fish. It is not customary to snack on “essence”.

Best snack for sweet varieties - wines

Tokaj is one of the few wines that you don’t have to finish drinking. Open bottle You can seal it with a cork, hide it in the refrigerator and take it out as needed. The increased sugar content will prevent the drink from spoiling and stale for at least a couple of weeks, and in the case of “Essentia” – several months.

But in reality, Hungary's wine portfolio includes many different styles of wine. These include dry whites from the shores of Lake Balaton, fine red wines from Sopron, and the famous Egri bikaver— Eger "bull's blood", a wine protected by origin.

The recognizable taste and aroma of Hungarian wines is given by local grape varieties - Harshevel, Furmint, Kadarka, Blaufränkisch, etc. At the same time, international varieties are also cultivated here - Merlot, Cabernet Sauvignon, Shiraz, Cabernet Franc, which are often combined in blends with local varieties .

Hungarian wine styles

• Dessert wine. The sweet white wine from Tokaj made Hungary famous internationally. It is produced from the Furmint, Harshevel, and Muscat-Lunel grape varieties. For wine category Aszú botrytised grapes are used, and in the years of the best harvest, winemakers produce extra-class wine Esszencia, rare and expensive. The sweetness of Tokaji wines is measured in units of puttonyos - the higher the value on a scale of 3 to 6, the sweeter and more aromatic the wine.
• Dry white wine. If winemakers harvest grapes before the time when they begin to become covered with noble mold, dry wine is made from the same varieties of Furmint, Harshevel and Muscat, which has the special aroma of Hungarian wines.
• Dry red wine. In the southwestern region of Villany they specialize in red wines, the style of which is very similar to Bordeaux. Here they make amazing blends from cabernet sauvignon, merlot, shiraz and local kadarki, kekfrankosh, etc.

Classification of Hungarian wines

The national classification includes 4 categories:

• kulonleges minosegu bor- high-quality wines controlled by origin (analogous to AOC in France and DOC in Italy).
• minosegu bor— vintage Hungarian wines from certain regions.
• taibor— local Hungarian wines.
• asztali bor- table wines.

When buying Hungarian wines, we recommend paying attention to the products of popular wineries Chateau Dereszla, Oremus, Sauska. The advantage of Hungarian wines is their affordable price, so you can afford to try different styles of wine and feel how different it is from the usual tastes of France, Italy, and Spain.

Hungarian wines - price in WineStyle

Hungarian wines are very affordable - the price of a standard bottle in WineStyle stores starts from 400 rubles. The most expensive Hungarian wines are concentrated sweet “Essentia”, the cost of which can reach several tens of thousands of rubles.