Region: Garam Valley
Grape: Kekfrankos (Blaufrankisch)
Viticulture: Organic Farming and Natural Wine
Wine making: At harvest the bunches are hand picked and sorted, half of them are gently de-stemmed. These whole berries going to fill the bottom and the top of the fermentation vessel. In the middle Frigyes puts some whole bunches just like a “Hamburger”. With this “semi-carbonic” method he is able to extract the delicacy of the fruit and soften the sometimes firm tannins of Blaufrankisch. After about 2 weeks of fermentation, it is pressed in a basket press and the juice is transferred to 500l Zemplén oak barrels. This is where it ages on the lees for 8 - 10 months. Bottled unfiend, unfiltered with a pinch of So2 before bottling.
Blackberries and lots of forest aromas. Spicey notes with a balanced acidity to keep you coming back for more.
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.