2024 Bott-rytis

The name “Bott-rytis” is a playful take of the wine maker’s family name Bott and the technical wine term “botrytis” or noble rot. Unlike Tokaji Aszu, which must be aged a minimum of 2 years in barrel, Bott-rytis is aged for a shorter time, is less oxidative and focused on freshness. This vintage was harvested at the end of October in the Csontos vineyard in Olaszliszka with a selection of botrytized, shriveled, and fresh Furmint and Sárgamuskotály grapes. Fermentation occurred spontaneously in 220-liter Hungarian oak barrels, followed by 7 months of barrel aging. Finishing around 140 g/l residual sugar, it still holds onto 12% alcohol and most importantly, it has ripe acidity. This is a perfect foil for anyone skeptical of a sweet wine not for dessert.