Bükk

Styles

Principal grape varieties

Terroir

• The borvidék is characterised by lösz, black nyiroktalaj, brown earth, and clay-illuviated forest soils overlying a riolittufa bedrock.
• Annual sunshine duration is 1,950–2,000 hours; average temperatures have risen by nearly 1°C, and harvest time has shifted to September.
• The good water-retention capacity of the nyiroktalaj compensates for low precipitation; botrytis and töppedés (shrivelling) can occur in September.

• 1503: Władysław II confirmed Miskolc's wine privileges; the borvidék received official status in 1970.
• After phylloxera, Furmint, Hárslevelű, and Leányka dominated; after 1945 white varieties prevailed, and from 1980 onwards red varieties were introduced (ratio: 70–30%).

• Fresh, vibrant, fruit-driven wines in white, rosé, Siller, and red categories; typically Száraz, though wines with balanced residual sugar may also be produced.
• Lively acidity and high must weights; September botrytis leads to töppedés and, in some sites, aszúsodás.

• Volcanic subsoil combined with moderate temperatures yields complex acidity and long ageing potential.

Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.

Sources

• National product specification (PDF) — agrarminiszterium
• eAmbrosia register (EU) — File number PDO-HU-A1500
• Official trade body site — Bükki Borvidék Hegyközségi Tanácsa