Spontaneous fermentation and 9 months on the lees in Stockinger barrels add complexity, while the great reductive strength comes from the volcanic terroir.
Bott Frigyes is a tiny family producer in Southern Slovakia, who takes the Burgundian approach and quality to winemaking with a Central European twist.
Pair it with Iberico pork chops grilled on the bone, finished in thyme infused butter. Sensational.
A brief introduction to Slovakian wines
Slovakian wines are known for their crisp, fruity whites and some quality reds, with a focus on fresh, dry styles. While sweet styles are less common, Slovakian winemakers produce a range of both traditional and modern Tokaji wines, as well as exploring new grape varieties.
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A beautifully clean biodynamic Riesling that will shock most enthusiasts and wine experts alike. Charming honied peaches on the nose, yet a superbly elegant and dry palate of great intensity and length. -
Organically cultivated Riesling on a mineral rich volcanic bedrock in the Three Rivers Valley. The Danube, Ipel and Hron rivers create a uniquely refreshing microclimate well suited to Riesling. Fermented in 500l Hungarian barrels then matured on the lees for 9 months in stainless steel, this is an immensly complex white with excellent ageing potential. The quality of the terroir paired with exceptional winemaking skills surpasses even some of the most prestigious German Rieslings. Lean, bone-dry and a layered flavour profile, with a classic Riesling character developing towards tertiary notes. -
Bott Frigyes is one of Central Europe's key winemakers. Any wine we have tasted from him is of outmost quality and elegance.The soil is a volcanic bedrock rich in limestone with streaks of clay. Great fruit intensity, extreme elegance and superbly savoury. -
Hárslevelű is one of the most unique grape varieties in Central Europe - a relative of the Hungarian Furmint. It has aromas of linden blossom with honied chestnut, pear and apricot. Dry palate, balanced acidity with a silky texture, medium body.Spontaneous fermentation and 9 months on the lees in Stockinger barrels add complexity, while the great reductive strength comes from the volcanic terroir. Bott Frigyes is a tiny family producer in Southern Slovakia, who takes the Burgundian approach and quality to winemaking with a Central European twist. Single-vineyard Hárslevelű develops well in bottle, so you can also lay them down for a year or two. Very enjoyable on its own, however due to its rich flavours and a delicate volcanic minerality, you can go complex with food pairings. John Dory, turbot or even veal are good choices with high-quality Hárslevelű. Extremely limited. Maximum 1 bottle per order. -
Bott Frigyes is one of Central Europe's key winemakers. Any wine we have tasted from him is of outmost quality and elegance. He focuses on indigenous varities -Furmint, Harslevelu, Kadarka and Kekfrankos with a Burgundian approach; and finesse.Native fermentation and 12 months of ageing takes place in Stockinger barrels, 'the winemaker's Strad' as mentioned by Jancis Robinson MW. Stockinger barrels are used by the likes of Raj Parr, Domaine de Chavelier and Antinori. Each Stickinger is fine tuned by using multiple different oak staves within one barrel from Austria, Hungary and Germany. The “hamburger” method is used for the structured fermentation. Alternating layers of foot stopped grapes, with whole clusters in the middle, then topped with a destemmed and hand crushed layer. This achieves a semi-carbonic quality of high stability and control. Wines are allowed to settle naturally, then bottled unfined and unfiltered. Old school natural. The soil is a volcanic bedrock rich in limestone with streaks of clay. Great fruit intensity, extreme elegance and superbly savoury. -
This historic wine region is enclosed inside the geographical centre of the triangle formed by the Garam River, the Danube and the southern side of the hills of Muzsla, in what used to be the vineyard of the Cathedral of Esztergom. Its soil is made of volcanic clay, rich in limestone and minerals. -
The vineyards are located on the border with Hungary, specifically on southern slopes of the Muzsla Hills, in the heart of the historic wine region in the geographical triangle defined by the River Garam and the Danube.The soil is made up of a clay layer on top of a volcanic bedrock, rich in limestone and minerals. Frigyes recently transitioned from organic viticulture to biodynamic methods in his vineyards. -
Organically cultivated Pinot Noir on a mineral rich volcanic bedrock in the Three Rivers Valley. Old world mineral freshness is paired with ripe flavour intensity that of New World Pinot Noirs. Fermented and aged in 2nd fill 500l Hungarian barrels for 24months.Forest fruits, juicy ripe cherries, well integrated silky oak tannins. Tastes luxurious.