Cut 2 tablespoons cold butter into the flour. Add the beaten eggs, salt and the wine to form a firm dough. Knead it until you can feel and see dough blisters. Place in the refrigerator to chill for at least ½ hour.
Place on a floured board and roll thin. Dot generously with butter, fold edges together, then fold top and bottom to center, envelope fashion. Roll thin again. Chill for an additional ½ hour.
Place on floured board again and repeat the above procedure until all of the butter has been used, about 4 times in all.
Brush dough with beaten egg yolk, shape into small balls. Place on lightly greased and floured cookie sheets.
Bake in a very hot oven (preheated to 500 degrees) 15 to 18 minutes. Puffs should rise quickly and must be carefully watched during baking because they burn easily.