P

 

A   B   C   D   E   F   G   H   I   J   K   L   M   N   O   P   Q   R   S   T   U   V   W   X   Y   Z

 

PUTT-PUTT

 

PAGO-PAUL   PAUL-PENF   PENF-PESS   PESS-PFAL   PFAL-PIOC   PIOC-PORT   PORT-PRID   PRID-PULI   PUTT-PUTT

 

 

Only 4, 4.5 and 5 NJP wines (Nenad Jelisic Points) are presented as the best vintages.

 

From October 2010, every time we update any information or write a new information, we shall write in parentheses when the update has last taken place e.g. (2010-10).

 

If for some wine stands behind the best vintages none, it means that the wine's price is too high for its quality or the wine's quality is too low.

 

 

Puttony, is a basket that contains 20 to 25 kg of grapes affected by noble rot (Botrytis cinereas). The grapes affected by noble rot are trampled into a sweet mass, called Aszú, and the more of the sweet mass is added to the must, the higher is the level of sugar. According to the Hungarian wine legislation, the following classification is made taking into account level of sugar: 3 puttonyos (60 to 75 kg of the grapes affected by noble rot, give 6 to 9% residual sugar), 4 puttonyos (80 to 100 kg of the grapes affected by noble rot, give 9 to 12 % residual sugar), 5 puttonyos (100 to 125 kg of the grapes affected by noble rot, give 12 to 15% residual sugar) and 6 puttonyos (120 to 150 kg of the grapes affected by noble rot, give 15 to 18% residual sugar). In addition, there are two additional classes: Tokaji Aszú Eszencia (more than 18% residual sugar) and Tokaji Eszencia (40 to 70% residual sugar). The latter wine is so sweet that it takes several years to ferment. By way of comparison, it can be mentioned that Sauternes-wines have a level of sugar equivalent to about 4 puttonyos. In 2014, Tokaj Export Council abolished 3 and 4 puttonyos. (2014-06)

 

Puttonyos, Hungarian, = level of sugar, see more under Puttony. (2014-06)

 

Previous page

NJ Wines