It is an ancient Hungarian variety, which has probably been known for a long time in the Carpathian Basin. However, there are also theories that it came from Germany to Hungary, yet the Germans do not mention the variety, despite its synonyms of Rosentraube and Steinschiller.
In Hungary, the variety is cultivated on 630 hectares, almost exclusively in the Danube wine region and especially in the Kunság wine district, where it produces wine from 530 hectares. It thrives on sandy soils and, as it is a relatively frost-hardy variety, it is also very resistant to extreme weather. It tends to ripen with relatively low sugar levels, medium acidity and restrained aromatics, thus yielding light, simple wines.
It is pale straw yellow in colour when young. The wine is light and fruit with walnut, herb and green notes such as nettle and mint. It is a somewhat neutral variety, which is produced in dry or slightly sweet styles, which may boast delicate honey and almond nuances. When dry, it may also have a hint of elderflower or notes of boiled sweets. It always produces simple, light white wines meant for early consumption.