A native Balkan wine, it was believed to have been brought to Hungary by the Serbs in the 16th Century. It was extremely popular in the 19th Century but was almost completely eliminated under communism. It makes an excellent red wine. While the wine is on the paler side owing to lower tannins, its acids are vigorous and well balanced. It produces complex flavors such as black pepper, cherry jam and cloves and spices. It is one of the key constituents of Bikavér (Bull's Blood) and is undergoing a revival. This Hungarian grape can make rather good weighty, tannic red but it needs careful cultivation.