The Aszú wine may only be made in years where the harvest is excellent, when nature provides favourable climatic conditions for the development of noble rot. The wine taster’s comments on these wines emphasise its cleanness, and, above all, its excellent balance between sweetness and acidity. The type of Aszú wine is determined by the number of puttonyos (basket in English), the container in which the harvest workers carry the collected grapes on their shoulders. It has a capacity for 25 kilograms of grape. By adding 3 to 6 puttonyos, in other words, 75 to 150 kilograms of aszú grape to 136 litres of must (size of the Gönc casks) Aszú wine of 3 to 6 puttonyos, respectively, is obtained. This measurement always appears on the label of the Aszú wines and is a distinguishing mark. The greater the number of puttonyos, the sweeter the Aszú wine.
“90/100” (Wine Advocate, Neal Martin)