## Egri Csillag (Hungary)








**Egri Csillag** (Hungarian: *“Star of Eger”*) is a **protected white wine blend** from the Eger wine region in northern Hungary.

It was created in **2010** as the **white counterpart to** Egri Bikavér (“Bull’s Blood of Eger”).

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# Technical Profile

**Title:** Egri Csillag

**Subtitle:** Protected white blend of the Eger PDO

**Brand:** Regional appellation wine

**Varieties / Composition:** Multivarietal white blend (minimum 4 varieties)

**Country / Origin:** Hungary

**Region:** Eger

**PDO:** Eger (Egri OEM)

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## Introduction / Description

Egri Csillag is a **dry white assemblage** designed to express the **cool continental terroir and volcanic soils of Eger**.

The blend must combine **indigenous Hungarian grapes with international varieties**, creating wines that are typically:

* aromatic

* fresh and mineral

* medium-bodied

* balanced between fruit and acidity.

The concept parallels Egri Bikavér: a **regional identity blend rather than a single-variety wine**.

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## Style(s)

Three quality levels exist:

| Category | Characteristics |

| ------------------ | ----------------------------------------- |

| **Classicus** | Fresh, fruit-driven everyday style |

| **Superior** | Lower yields, more concentration |

| **Grand Superior** | Single vineyard or top terroir expression |

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## Typical Grape Composition

The blend must contain **minimum four varieties**.

### Common Hungarian varieties

* **Leányka**

* **Királyleányka**

* **Olaszrizling**

* **Hárslevelű**

* **Furmint**

* **Zenit**

### Allowed international varieties

* **Chardonnay**

* **Sauvignon Blanc**

* **Pinot Gris**

* **Riesling**

Regulation requires that **Hungarian varieties dominate the blend**.

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## Production Parameters

| Parameter | Typical Range |

| ------------------ | ------------------------ |

| **Alcohol (ABV)** | 11.5–13.5 % |

| **Residual Sugar** | Usually ≤4 g/L (dry) |

| **Total Acidity** | 5.5–7.5 g/L |

| **pH** | 3.1–3.4 |

| **Color** | Pale straw to light gold |

---

## Vinification

Typical production methods:

1. **Early harvest** to preserve acidity

2. **Temperature-controlled fermentation** (14–18 °C)

3. **Separate fermentation of varieties**

4. **Blending after fermentation**

5. Optional **sur lie ageing** or partial **oak fermentation** for higher tiers.

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## Ageing

| Tier | Ageing Style |

| -------------- | -------------------------------------------- |

| Classicus | Stainless steel, early release |

| Superior | Partial oak or lees ageing |

| Grand Superior | Barrel fermentation and longer bottle ageing |

Typical ageing potential: **2–6 years** (longer for Grand Superior).

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## Characteristics of Taste and Aroma

**Primary Aromas**

* white peach

* pear

* apple

* citrus

* floral notes

**Secondary Aromas**

* almond

* honey

* brioche (with lees ageing)

**Structure**

* medium body

* vibrant acidity

* mineral finish (volcanic soils of Eger).

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## Key Producers

Notable wineries producing Egri Csillag include:

* **St. Andrea Winery**

* **Thummerer Winery**

* **Bolyki Pincészet**

* **Gál Tibor Winery**

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✅ **Conceptually:**

* **Egri Bikavér = flagship red blend of Eger**

* **Egri Csillag = flagship white blend of Eger**

Both represent **regional identity wines rather than varietal wines**.

---

If you want, I can also provide:

* **Full PDO law of Egri Csillag (official blending percentages, yields, vineyard rules)**

* **Complete list of the 20+ permitted grape varieties**

* **A comparison: Egri Csillag vs Tokaji dry blends vs Somló white wines**.

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## Egri Csillag — Full PDO Law (Eger OEM)






**Egri Csillag** (“Star of Eger”) is a **protected designation of origin (PDO / OEM)** white blend produced in the Eger wine region of Hungary.

It is regulated under the **Eger PDO product specification**, which also governs wines such as Egri Bikavér.

The system establishes **strict rules for grape varieties, blending proportions, vineyard yields, and wine styles**.

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# 1. Appellation Scope

**PDO:** Eger (Egri OEM)

**Wine Type:** Dry white blended wine

**Minimum grape varieties:** **4**

Production must occur **within the Eger wine region**, which includes vineyards around Eger and neighboring villages.

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# 2. Authorized Grape Varieties

The PDO law distinguishes between **main indigenous varieties** and **supplementary international varieties**.

### Indigenous Hungarian Core

Examples include:

* Leányka

* Királyleányka

* Hárslevelű

* Furmint

* Olaszrizling

* Zenit

* Zengő

* Zéta

### Supplementary International Varieties

* Chardonnay

* Sauvignon Blanc

* Pinot Gris

* Riesling

* Pinot Blanc

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# 3. Blending Rules

The Egri Csillag PDO requires the following structure:

| Rule | Requirement |

| ------------------------------ | ------------------------------ |

| Minimum number of varieties | **4** |

| Maximum share of one variety | **≤ 50%** |

| Indigenous Hungarian varieties | **must dominate the blend** |

| Minor components | permitted in small proportions |

This rule ensures **complexity and regional identity**.

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# 4. Quality Tiers

Egri Csillag has **three hierarchical categories**.

| Tier | Requirements |

| ------------------ | ------------------------------------- |

| **Classicus** | basic regional blend |

| **Superior** | stricter yields, higher must weight |

| **Grand Superior** | single vineyard / exceptional terroir |

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# 5. Vineyard Regulations

### Authorized Area

Only vineyards located within the **Eger PDO region**.

### Typical Vineyard Conditions

* **Volcanic and limestone soils**

* Altitude approx. **150–350 m**

* Cool continental climate.

### Maximum Yields

| Tier | Maximum Yield |

| -------------- | ------------- |

| Classicus | **100 hl/ha** |

| Superior | **70 hl/ha** |

| Grand Superior | **50 hl/ha** |

Lower yields increase concentration and terroir expression.

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# 6. Minimum Must Weight (Sugar at Harvest)

Measured in **Hungarian °MM (Must Meter)**.

| Tier | Minimum Must Weight |

| -------------- | ------------------- |

| Classicus | **≥ 15 °MM** |

| Superior | **≥ 17 °MM** |

| Grand Superior | **≥ 18 °MM** |

This corresponds roughly to **potential alcohol levels of 11.5–12.5%**.

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# 7. Winemaking Rules

Production must follow PDO guidelines:

**Fermentation**

* temperature-controlled fermentation permitted

* stainless steel or oak

**Blending**

* varieties often fermented separately

* assemblage occurs after fermentation

**Ageing**

* Classicus: early release

* Superior: optional barrel or lees ageing

* Grand Superior: longer maturation.

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# 8. Analytical Requirements

| Parameter | Requirement |

| ---------------- | ------------------------ |

| Minimum Alcohol | **11.0–11.5 % ABV** |

| Residual Sugar | typically **dry ≤4 g/L** |

| Total Acidity | approx. **≥5 g/L** |

| Volatile acidity | according to EU wine law |

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# 9. Sensory Definition (PDO Tasting Panel)

Egri Csillag wines must show:

**Appearance**

* pale straw to light gold

**Aromas**

* citrus

* green apple

* white peach

* floral notes

**Structure**

* fresh acidity

* balanced body

* mineral finish typical of Eger soils.

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# 10. Labelling Rules

The label must include:

* **Egri Csillag** designation

* **Eger PDO / Egri OEM**

* vintage (optional but typical)

* quality tier if applicable.

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✅ **Summary of Key PDO Rules**

| Category | Rule |

| --------------------------- | ------------------------------------- |

| Region | Eger PDO |

| Wine type | dry white blend |

| Minimum varieties | 4 |

| Max share of single variety | 50% |

| Yield | 50–100 hl/ha depending on tier |

| Quality levels | Classicus / Superior / Grand Superior |

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If you want, I can also provide a **very useful advanced reference** for your wine atlas:

1. **Complete list of all permitted Egri Csillag grape varieties (≈20)**

2. **Official village and vineyard classification of Eger**

3. **Full technical comparison: Egri Csillag vs Egri Bikavér PDO law**.