Aszu classification was traditionally based on how many puttonyos of dried out, aszu, grapes were added to a barrel of dry wine. Now it is based on sugar levels. The sweeter, the richer; the richer, the rarer; the rarer, the more expensive.
Essencia, which often takes years to ferment to an incredible 3% alcohol, being the rarest wine of all.
| • 3 Puttonyos : 60 - 90 grams sugar per litre |
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| • 4 Puttonyos : 90 - 120 |
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| • 5 Puttonyos : 120 - 150 |
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| • 6 Puttonyos : 150 - 180 |
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| • Aszu Essencia : 180 - 450 |
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| • Essencia : 450 - 850 |
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