Region: Garam Valley
Grape: Furmint, Harslevelu, Juhfark
Viticulture: Organic Farming and Natural Wine
Wine making: The hárslevelü bunches are de-stemmed and cold-soaked for 48 hours before being pressed in a basket press. The furmint and the juhfark get directly pressed. Then, the juice is transferred by gravity to various size (225l, 300l and 400l) of Zemplén oak barrels. That is where it ferments spontaneously and ages on the lees for 6 – 8 months.
Packed with apples, citrus, peaches and white flowers. Crisp and clean with a round finish.
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.