Dinka is one of the most ancient types of grape to be found in the Carpathian Basin, which unfortunately shares its doom with that of White Cadarca in the past few decades: it has been booked as a grape granting mass produced and thin wine bearing low quality. Still, it has fine qualities, ripens late and provides stable yields. Its berries are greenish red, the bunches are compact and thick, not susceptible to rotting. It feels right in most soils; it demands little green-work. Owing to the modern, reductive wine making technology, Dinka has yet again received public attention, since this kind of grape is totally suitable for light white wines, easily consumable, despite the fact that it does not belong to the team of sweet-smelling white wines. Dinka is a type which is typical only in Hungary and this is exactly the reason why we should deal with it in a serious manner. It is mainly true for the Hungarian Great Plain, where everything is given for the ideal cultivation. Moreover, it is a fact that the expression ‘this one would make for a good wine spritzer’ is not reprehensible; as who would be that fool to opt for a Barrique Cabernet instead of a good cold Dinka-based small-sized spritzer?