Puttonyos

Puttonyos is a unit for the level of sugar in Hungarian Tokaji. It is traditionally measured by the number of hods of sweet botrytised or nobly rotted grapes (known as Aszú) added to a barrel of wine, but is now measured in grams of residual sugar.[1] The puttony was actually the 25 kg basket or hod of Aszú grapes, and the more added to the barrel of wine, the sweeter the eventual wine.[1] Measurement ranges from 3 to 6 Puttonyos. A Tokaji made entirely from Aszú grapes is not labeled using the Puttonyos system but is known as Eszencia.[1]

Residual sugar levels (grams per litre)

  • 3 Puttonyos – 60
  • 4 Puttonyos – 90
  • 5 Puttonyos – 120
  • 6 Puttonyos – 150
  • Aszú Eszencia – 180
  • Eszencia – 450

New regulations

From the 2013 harvest the new regulation requires minimum 120 g/L residual sugar in every Aszú wine. The producer still may use the puttonyos number on the label. The ageing criteria has also changed from minimum 2 years barrel and 1 year bottle ageing to minimum 18 months barrel ageing. [2]

References

  1. ^ a b c Kissack, Chris, thewinedoctor.com Wine Glossary: Puttonyos Archived 2013-01-18 at the Wayback Machine
  2. ^ "Tokaj termékleírás" [Tokaj product description] (PDF) (in Hungarian). Archived from the original (PDF) on 2017-02-05.
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