It is most likely a Transylvanian variety; however, contemporary literature refutes it having anything to do with Leányszőlő or Feteasca Alba. It was extremely popular at one time, but its area under vine has shrunk significantly in the last decade.
Nowadays, it is cultivated on 660 hectares in Hungary, primarily in three wine districts. Significant amounts are found in the Eger, Mátra and Bükk wine districts, with only small or negligible amounts planted in other wine districts. Proportionately, Leányka makes up 16% of plantings in the Bükk wine district.
It undoubtedly thrives in the Upper Hungary wine region, with its cooler climate and many areas of volcanic, tuff, erubase, clay and loess soils. At one time, the name of the wine district and Leányka were often used together; however, nowadays, it is increasingly rare to come across such labels. Since it is a popular variety for blends, it is also an important part of Egri Csillag, a blend made predominantly from Carpathian Basin and aromatic white varieties.
Vines are grown up to 350 metres above sea level in the Bükk wine district, which is characterised by rhyolite tuff, erubase and clay soils. Primarily white grapes were planted here, and this is still true today, as two-thirds of plantings are white, often aromatic varieties. The wine district produces fresh, fruity, straightforward wines with balanced body and alcohol.
It is somewhat difficult to present Leányka in its own right as it is most often found in blends. The variety is found most often in Eger, where it is not only used in blends but also as both dry and sweet monovarietal wines, depending on the vintage. Ageing in oak can add complexity to the wines. Opinions differ as to whether or not it is an aromatic variety. Certainly, its offspring, Királyleányka, is an aromatic variety, and Leányka is also characterised by delicate notes of grape blossom, acacia honey and perfume. It is usually light-bodied with moderate crisp acidity and medium alcohol. Best drunk young.