Hungary is a traditional Old-World wine-producing country in the EU, famous primarily for its Botrytis noble rot and Tokaji Aszú, but it is making a serious effort to show the world the many faces of its wine culture. From the exciting world of red wines from Egri and Szekszárdi Bikavér, to the spicy, fragrant white wines from the Lake Balaton region, to the wines from the varied autochthonous varieties of the Great Plain, the emergence of natural wines is becoming increasingly important in each of the country’s 22 wine regions. This chapter will show what the world can learn from Hungarian natural wines, how they can play their role in sustainable winemaking, how they can help to counter the negative effects of climate change and what specific chemical composition characteristics are.