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<p><b>New page</b></p><div>[[File:Szant_Tamás_Winery_Aszú_2009.jpg|Szant Tamás Winery Aszú 2009|thumb]] '''Puttonyos''' is a term used in the classification of [[Tokaji]] wines, which are a type of [[Hungarian wine]] known for their sweetness and rich history. The word "Puttonyos" refers to the level of sugar and thus the sweetness of the wine, which is determined by the number of puttonyos (a traditional Hungarian basket) of [[aszú]] grapes added to a barrel of wine. This system of classification has its roots in the Tokaj wine region of Hungary, a UNESCO World Heritage site renowned for its wine production since at least the 17th century.<br />
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==History==<br />
The Tokaj wine region, where the Puttonyos system originated, has a long history of wine production, with records dating back to the 12th century. The unique climate and soil of the region contribute to the development of the [[Botrytis cinerea]] (''noble rot''), which is essential for the production of aszú grapes. These grapes are then hand-harvested and placed in puttonyos. Historically, the number of puttonyos used ranged from three to six, indicating increasing levels of sweetness and quality.<br />
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==Classification System==<br />
The Puttonyos system has evolved over time. Before recent changes, wines were classified from three to six puttonyos, with each level indicating a higher concentration of residual sugar and thus a sweeter wine. A three Puttonyos wine would have at least 60 grams of residual sugar per liter, while a six Puttonyos wine would have at least 150 grams. In 2013, the Hungarian wine laws were revised, and the minimum standard was raised to four Puttonyos, with a requirement of at least 120 grams of residual sugar per liter. The six Puttonyos level remains the highest classification under the current system.<br />
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==Tokaji Aszú==<br />
[[Tokaji Aszú]] is the most famous wine produced under the Puttonyos classification. It is made from grapes that have been affected by noble rot, which concentrates their sugars and flavors. The aszú grapes are collected in puttonyos and then added to a base wine or must. The mixture is then fermented and aged, often in oak barrels, to produce a wine that is rich, complex, and highly sought after by connoisseurs.<br />
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==Modern Changes==<br />
In addition to the change in the minimum sugar content for the Puttonyos classification, modern techniques and regulations have also influenced the production of Tokaji wines. While the traditional methods are still respected and used, advancements in winemaking technology and stricter quality controls have helped to improve the consistency and quality of these wines. The focus has shifted towards preserving the unique characteristics of the Tokaji wine region while meeting the demands of a global market.<br />
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==Cultural Significance==<br />
Tokaji wines, and particularly those classified by Puttonyos, hold a significant place in Hungarian culture and history. They have been praised by kings, emperors, and poets alike, and they continue to be a symbol of Hungarian winemaking tradition. The Puttonyos system not only classifies the wine but also serves as a link to the rich heritage of the Tokaj region.<br />
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[[Category:Wine terminology]]<br />
[[Category:Hungarian wines]]<br />
[[Category:Sweet wines]]<br />
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