The Tokaj Aszú is the typical noble sweet wine from Tokaj-Hegyalja. The basis of this wine are hand-selected, dried and noble rotten berries. After selecting, those dry berries are processed to an Aszú paste. Taste and quality of the Aszú mainly depend on the number of baskets (puttonyos) filled with dry berries (25 kilograms each), which are added to a cask (Gönc type, 136 liters) of dry base wine. Consequently, the proportion between aszú berries and dry base wine is about 1:1 for a 6 puttonyos Aszú. A 3 puttonyos Aszú needs to contain at least 60 grams of residual sugar; 90 grams are required for the 4 puttonyos, 129 grams for the 5 puttonyos and 150 grams for the 6 puttonyos. After several months of fermentation, the Aszú normally matures for 3 to 8 years - traditionally through oxidative ageing with air contact. Its decent, stable acidity charactzerizes this dessert wine, which is one of the slowest maturating wines worldwide.
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