Bott Frigyes Muzsla Cuvée 2019
Early on Frigyes considered the more reductive lineup as “terroir” driven wines and his more macerated and oxidative lineup as more of the “soul” of the property. The Bott Frigyes Muzsla Cuvée bridges this divide. Like the vast majority of their wines, this is made using the Hamburger method: three layers of foot trodden, whole cluster and whole berry fermented in open vats. The Muzsla spent 6 days in this hamburger method followed by 18 months in neutral oak barrels on the lees. Only racked once before bottling, then bottled unfiltered with a small (25ppm) addition of SO2.
Producer: Bott Frigyes
Appellation: Južnoslovenská, Slovakia
Grape Composition: 50% Riesling, 25% Sauvignon Blanc, 25% Pinot Blanc
Climate: Continental (hot summers & cold winters)
Soils: clay on top of volcanic bedrock
Maceration & Aging: 6 days in Bott Frigyes’ hamburger method then 18 months in neutral oak barrels on the lees.
Residual Sugar: 2 g/l
Acidity 7 g/l