Once a very widespread, versatile Hungarian white grape variety, it was used to make various styles of wine, from dry to botrytised sweet wines. Some records maintain that Capuchins from Mór introduced it into the country, while others say that it originated in Hungary and has been known here for much longer. It was also called Buda Fehér earlier, giving rise to the assumption that it was once a widespread variety in Buda.
It is also known by various German synonyms, e.g. Tausendgut(e), Tausent Güte, all of which are essentially literal translations of the Hungarian name, which essentially means 'a thousand blessings'. It is not recorded in either Austria or Germany.
According to statistics, around 1,000 hectares of it are cultivated worldwide, w ith less than 600 hectares in Hungary. It is the most important variety in the Mór wine district, making up 20% of its vineyard area, while elsewhere in the country, it is also relatively important in the Neszmély wine district. The Kunság district, with its 370 hectares, boasts the highest number of plantings. The Soltvadkert PDO should be noted here. This wine of protected origin must be 100% Ejerzó and can be made in three styles: dry wine, sweet wine produced from raisined grapes and sparkling wine.
Lowland Soltbadkert is characterised by calcareous sand and, in places, loess, which heats up relatively quickly.
The Mór wine district, on the other hand, is characterised by limestone and loess along with luvisols. It is a relatively cool region, which results in lean, fresh wines. Their crisp, high acidity and often oily texture demonstrates how appealing the variety can be when made as a dry wine, although you can also find wines with significant amounts of residual sugar. It also makes a good blending partner for varieties such as Chardonnay.
It is typically a neutral variety, capable of producing relatively high alcohol alongside its high acidity. It is often characterised by herbs, basil, dill, cut grass and some medicinal notes, together with restrained fruit, pear and honey, sometimes with an oily texture. When made in a sweet style, it also boasts ripe stone fruits along with these herbal notes. It also takes well to oak ageing. Its neutral character makes it a good transmitter of terroir.