styles The official list of wine regions is defined by a ministerial decree. The current list includes 22 wine regions, which are usually grouped into five to seven larger regions. Balaton, with sub-regions Badacsony: volcanic soils, full-bodied whites with considerable acidity. One of the few sources of Kéknyelű grapes. Balatonboglár: full-bodied whites and reds with moderate acidity. Balaton-felvidék: volcanic soils, full-bodied whites with considerable acidity. Balatonfüred-Csopak: terra rossa soils, full-bodied whites with considerable acidity. Nagy-Somló (or Somló): volcanic soil, full-bodied whites with high acidity. Main varieties are: Olaszrizling, Hárslevelű and Furmint. Zala: mainly white wines. The main variety of the region is Olaszrizling. Duna, with sub-regions Csongrád, Hajós-Baja, Kunság. Mainly fresh and light wines from many varieties. Eger, with sub-regions Bükk: mainly white wines. Eger: fresh whites from Leányka and Királyleányka, full-bodied whites mainly from Olaszrizling or Chardonnay. Home of the Egri Bikavér (bulls blood of Eger), an elegant red blend, mainly based on Kékfrankos. Good Pinot noirs. Mátra: elegant and full-bodied whites, grown on volcanic soil. Main varieties are Müller-Thurgau, Olaszrizling and Chardonnay. Észak-Dunántúl, with sub-regions Neszmély: fresh and aromatic whites. Etyek-Buda: fresh white wines, with considerable acidity. Mór: volcanic soil, full-bodied whites. Main variety: Ezerjó. Pannonhalma: full-bodied whites. Sopron: elegant reds (mainly Kékfrankos). Pannon, with sub-regions Pécs: mainly whites. Traditional variety: Cirfandli Szekszárd: full-bodied reds, with a bit of spice. Famous wine: Szekszárdi Bikavér. Main varieties: Kadarka, Kékfrankos, Cabernet franc, Merlot Tolna Villány: robust, full-bodied, spicy reds. Main varieties: Blauer Portugieser, Cabernet Sauvignon, Cabernet Franc, Merlot and occasionally Pinot Noir. Sopron, with sub-regions Sopron Tokaj Hungary's most famous wine region lies in the foothills of the Zemplén Mountains of the far north of the country; in fact the traditional area crosses into the southeast corner of modern Slovakia. The area is notable for its long warm autumns and mists that come in from the River Bodrog, creating perfect conditions for noble rot. This can contribute towards creating the botrytised (aszú) grapes for which the region is famous. These are individually picked as late as mid-November into buckets (puttonyos) and crushed to a paste. Varying amounts of this aszú paste are then added to non-aszú must or wine made from a mix of Furmint, Hárslevelű, Muscat Blanc à Petits Grains, Kövérszőlő or Zéta grapes, and left to ferment. The resulting wine is then aged in relatively small barrels in a labyrinth of cellars in the soft volcanic tuff, on