BOTT FRIGYES
SLOVAKIA | GARAM VALLEY
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 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. Bott Frigyes believes in the outstanding qualities and uniqueness of the region that lies next to the Garam.
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.
Frigyes favours the traditional varieties bestowed by the wine region: Furmint, Hárslevelu, Juhfark, Kékfrankos and Kadarka.
Expressive and textural, this Traminer opens with an aromatic surge of ripe peach, pineapple and mango chutney, unfolding into layers of exotic spice, orange peel and dried florals. The palate is rich yet beautifully balanced, carried by a vibrant acidity that lifts the wine’s natural opulence. Gentle tannins and a creamy, rounded texture add depth and harmony, while a subtle savoury edge keeps everything in focus. A generous yet finely tuned orange wine that combines charm, structure and intrigue in equal measure.
Winemaker | Frigyes Bott
Region | Garam Valley, Slovakia
Variety | Traminer
Style | Orange
Viticulture | Organic with biodynamic practices
Soil | Volcanic Andesite with a mix of chalk and clay
Altitude | 250 m
Age of the vines | 10 years
Bottles made | 3000 bottles
Vinification
The grapes are fermented using a mix of whole bunches and destemmed fruit in open-top vats over 14 days of skin contact. After gentle pressing, the wine is transferred into used oak barrels where it matures on its fine lees for eight months. This élevage builds texture, depth and aromatic complexity while preserving freshness and precision. The wine is bottled unfined, unfiltered and with minimal added sulphur, resulting in a pure and expressive interpretation of Traminer with a natural, textural profile.
Precise, vibrant and finely etched, this Furmint captures both purity and quiet intensity. The nose opens with zesty citrus peel, green apple and subtle white blossom, layered over a distinct flinty, volcanic minerality. The palate is taut and energetic, driven by bright, mouthwatering acidity that gives the wine its line and tension. Beneath the freshness lies a gentle depth and textural finesse from lees ageing, resulting in a beautifully balanced, linear expression that is both refined and deeply invigorating.
Winemaker | Frigyes Bott
Region | Garam Valley, Slovakia
Variety | Furmint
Style | White
Viticulture | Organic with biodynamic practices
Soil | Volcanic Andesite with a mix of chalk and clay
Altitude | 250 m
Age of the vines | 10 years
Bottles made | 1500 bottles
Vinification
Following hand harvest, the grapes are gently whole-bunch pressed using a vertical basket press to preserve delicacy and precision. The juice is then transferred by gravity into a selection of Zemplén oak barrels (225L, 300L and 400L), where it undergoes spontaneous fermentation. The wine remains on its fine lees for eight months, building subtle texture and complexity while retaining its crystalline freshness. The vintage, marked by warmth and well-distributed rainfall, delivered exceptionally healthy fruit and resulted in a Furmint of notable concentration, balance and elegance—widely considered one of the finest vintages of the past decade for the Bott family.
Generous stone fruit paired with elegant floral notes backed with flinty minerality. Serious depth, charming elegance and nuanced finish all in one bottle.
Winemaker | Frigyes Bott
Region | Garam Valley, Slovakia
Variety | Furmint - Faricka vineyard
Viticulture | Organic with biodynamic practices
Soil | Volcanic Andesite with a mix of chalk and clay
Altitude | 250 m
Age of the vines | 10 years
Bottles made | 600 bottles
Vinification
After hand harvest the bunches are pressed as whole in a vertical basket press. Then, the juice is transferred by gravity to various sizes (225l, 300l and 400l) of Zemplén oak barrels. This is where it ferments spontaneously and ages on the lees for 8 months.
2020 was a warm year with sufficient amount of rain. It brought out really healthy crop, which resulted in wines with great concentration and elegance. One of the best vintages of the last decade for the Bott family.
The nose is packed with vibrant, bright red fruit flavors that will captivate the senses. Imagine fresh cherries, strawberries, and raspberries bursting forth, all wrapped in a delicate bouquet of floral notes like violet and rose petals. The acidity is crisp and refreshing, perfectly balancing the juicy fruit and adding an invigorating lift. The wine also showcases a minerally edge from the volcanic and chalky soils, with a subtle touch of citrus zest from the Welschriesling and a deeper, jammy richness from the Blaufränkisch. It’s a smooth, well-rounded with gentle tannins, a soft oak influence, and a finish that lingers with whispers of wild herbs and earthy undertones.
Winemaker | Frigyes Bott
Region | Garam Valley, Slovakia
Variety | 90% Balufrankisch , 10% Welschriesling
Variety | Chilled Red
Viticulture | Organic with biodynamic practices
Soil | Volcanic Andesite with a mix of chalk and clay
Altitude | 250 m
Age of the vines | 10 years
Bottles made | 3000 bottles
Vinification
The grapes, a mix of whole bunches and de-stemmed fruit, are fermented together in an open vat for 14 days, allowing for gentle extraction of flavors and aromas. After fermentation, the wine is gently pressed and aged in used oak barrels for 8 months on fine lees, which adds texture and subtle complexity to the wine. A minimal amount of sulphur added before bottling. The result is a pure, expressive wine that embodies the essence of the Garam Valley’s unique volcanic and chalky soils.
Elegant yet deeply expressive, this Blaufränkisch evokes the feeling of a winter walk through a quiet forest. Aromas of fresh blackberries and wild bramble intertwine with warming wood spice, crushed herbs and a subtle hint of pine. The palate is supple and beautifully balanced, with fine, rounded tannins and vibrant acidity creating a seamless, flowing texture. Juicy red and dark fruit meet a gentle savoury edge, resulting in a wine that is both energetic and composed, with a long, precise and satisfying finish
Winemaker | Frigyes Bott
Region | Garam Valley, Slovakia
Variety | Kékfrankos - Blaufrankisch
Viticulture | Organic with biodynamic practices
Soil | Volcanic Andesite with a mix of chalk and clay
Altitude | 250 m
Age of the vines | 10 years
Bottles made | 3300 bottles
Vinification
The grapes are hand-harvested and carefully sorted, with a portion gently destemmed while the rest is kept whole bunch. Fermentation is carried out using a layered “hamburger” technique—whole berries at the top and bottom of the vessel, with whole clusters in the centre—encouraging a gentle semi-carbonic maceration. This approach enhances fruit purity and finesse while softening Blaufränkisch’s natural structure. After around two weeks of fermentation, the wine is pressed in a basket press and transferred into 500-litre Zemplén oak barrels, where it matures on its lees for 8–10 months. Bottled unfined, unfiltered and with a small addition of SO₂, it is a pure and vibrant expression of site and variety.
Elegant, finely detailed and quietly expressive, this Pinot Noir unfolds with the feeling of an early morning walk through cool forest air. Aromas of wild strawberry, sour cherry and redcurrant are interwoven with delicate notes of forest floor, dried herbs and subtle spice. The palate is silky and precise, carried by fine, chalky tannins and vibrant acidity that gives the wine its lift and energy. Light yet deeply layered, it balances red-fruit purity with a savoury, earthy undertone, leading to a long, graceful and beautifully poised finish.
Winemaker | Frigyes Bott
Region | Garam Valley, Slovakia
Variety | Pinot Noir
Viticulture | Organic with biodynamic practices
Soil | Volcanic andesite with chalk and clay
Altitude | 250 m
Age of vines | 10 years
Bottles made | 1,300 bottles
Vinification
The grapes are hand-harvested and carefully sorted, with a portion gently destemmed while the rest is kept as whole bunches. Fermentation follows the traditional layered “hamburger” technique—whole berries placed at the top and bottom of the vessel, with whole clusters in the centre—encouraging a gentle semi-carbonic maceration. This method enhances aromatic lift, finesse and fruit purity while softening the natural structure of Pinot Noir. After approximately two weeks of fermentation, the wine is basket-pressed and transferred into 500-litre Zemplén oak barrels, where it matures on its lees for 8–10 months. Bottled unfined, unfiltered and with a small addition of SO₂, it is a pure and transparent expression of site and variety.