How much residual sugar is required for a wine to be classified as 5 puttonyos?

To be classified as 5 puttonyos, a wine, specifically Tokaji Aszú, must contain a certain level of residual sugar to achieve its recognized sweetness and quality. The classification of puttonyos is a traditional system used in Hungary, primarily for Tokaji wines, where each unit of puttonyos corresponds to the amount of sugar in the must used to produce the wine.

For a wine to be designated as 5 puttonyos, it requires at least 120 grams of residual sugar per liter. This level of sweetness contributes to the wine's distinctive flavor profile and ensures that it is rich and expressive. The sweetness comes primarily from the botrytized grapes that are harvested, fermented, and blended to create these luxurious wines.

While other sweetness levels exist within the puttonyos classification—such as the levels for 4, 6, or even 7 puttonyos—the specifics for 5 puttonyos are anchored at a minimum of 120 g/L, making this choice the correct answer for the classification in question.