What is the minimum residual sugar level for Tokaji Aszú wines?

For Tokaji Aszú wines, the minimum residual sugar level is indeed 120 g/l. This sweetness level is a defining characteristic of Tokaji Aszú and is crucial for classifying the wine as such. Tokaji Aszú is known for its rich, sweet profile, resulting from the use of botrytized grapes (grapes affected by noble rot), which concentrate the sugars and flavors in the fruit.

The classification of Tokaji wines is based on the number of puttonyos, a traditional Hungarian measurement that indicates the sweetness level. By law, for a wine to be labeled as Tokaji Aszú, it must meet or exceed this 120 g/l residual sugar level, ensuring that the wine delivers the intense sweetness that Tokaji is renowned for, as well as its complex flavors and aromas.

The other values provided are indicative of different sweetness categories either within the Tokaji classification or outside of its specific legal requirements.