Hungary has always maintained a special position among connoisseurs as the home of the famous sweet wines of Tokaj. Tokaji aszu is made in a very special way. After the normal harvest, some of the grapes are left on the vines to develop the same noble rot that affects the grapes in the Sauternes and along the Rhine and Moselle. These shriveled grapes, with their much higher concentration of sugar, are known as aszu. The aszu grapes are carefully harvested and put into butts (called puttony) in Hungarian. The aszu grapes are then crushed into a rich paste. After the regular harvest has been vinified, a certain number (3, 4, 5, and 6) puttonys are added to each vat of wine. The more puttonys that are added, the sweeter the resulting wine will be. The addition of aszu paste induces a slight second fermentation of the enriched wine.