BIRSALMÁS – TOKAJI ASZÚ 6 PUTTONYOS 1996

The methods and traditions of producing Aszú wines have changed little since the 17th century. Aszú berries are macerated with top-quality, fully fermented dry white wines. Depending on the vintage, the resulting Aszú wines mature at different sweetness levels, although they generally stay within a range of four to six puttonyos (“puttonyos " are used as the measurement of sweetness of the final wine: on a scale of one to six, the more puttonyos, the sweeter, richer and rarer the Tokaji).