The variety was created in 1967 at the Tarcal site of the National Research Institute of Viticulture and Oenology. Its mother was Bouvier, while its father was Hárslevelű. It is a Hungarian crossing from Tokaj, first authorised in the wine region in 2006 when it was known as Tarcal 10.
Plantings of the variety have increased considerably in the last ten years and there are now 35 hectares under cultivation. These are, of course, primarily in its home of Tokaj, which boasts 30 hectares, while there are also a few hectares in the Zala wine district.
It probably got its name from the Kavar (also written as Kabar) ethnic group.
It is often produced as a late-harvested wine and, of course, is also used in Aszú blends in the Tokaj wine region. Its soft, restrained acidity is dominated by the tropical fruit notes of Bouvier in this case, yielding wines with a soft, light, silky texture.
When made as a dry wine, it boasts ripe stone fruit, pear and citrus notes and is dominated by pronounced fruitiness and a rather neutral character that make it well-suited for oak ageing.