Region: Garam Valley
Grape: Pinot Noir
Viticulture: Organic Farming and Natural Wine
Wine making: The juice, which contains 40% of whole bunches ferments in open fermenters and importantly using very gentle extraction. The fermented wine then ages in 500l used Zempleni oak barrels for 6 months.
Packed with fresh fruits and then a touch of forest floor and spicy notes to round it with complexity. Perfectly balanced acidity and tannins.
Bott Frigyes cultivates 10 hectares next to the River Garam, at a height of 250 metres above sea level. The vineyards are located on the southern slopes of the Muzsla Hills, in the heart of the historic wine region. The soil is made up of a clay layer on top of a volcanic bedrock, rich in limestone and minerals. He trains the vines on a low cordon system in order to enhance the microflora on the grapes. For fermentation and ageing he prefers to use various sizes of old Hungarian oak. The aim is to make exciting and elegant wines, which express the terroir to the fullest.