THE WINE
Kekfrankos is Frankovdra Modra is Blaufrankish.  THE red grape of Eastern Europe with a similar place in the regal history of the Austro-Hungarian empire as Pinot Noir played in France.  
 
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. 
 
 
THE PEOPLE
Bott Frigyes cultivates 10 hectares along the River Garam at 250 metres above sea level, on the southern slopes of the Muzsla Hills, in the heart of the historic wine region between the Garam and the Danube. The vineyards sit on clay over volcanic bedrock, rich in limestone and minerals, which Frigyes believes give the area its distinctive character.
 
Vines are trained on a low cordon system to enhance the grapes’ microflora, and fermentation and aging take place in a variety of old Hungarian oak barrels. His goal is to craft elegant, expressive wines that fully reflect the terroir. Frigyes focuses on the region’s traditional varieties: Furmint, Hárslevelű, Juhfark, Kékfrankos, and Kadarka.
 
Bott Frigyes's labels are always presented in both Slovak and Hungarian as the winery sits right on the border. 
 
THE PLACE
The Garam Valley in southern Slovakia lies close to the Hungarian border, following the course of the Hron (Garam) River as it flows toward the Danube. Part of the Southern Slovak wine region, it shares geological and climatic traits with neighbouring northern Hungary, including loess, clay, and volcanic soils and a warm continental climate moderated by the river. These conditions support both aromatic whites—such as Welschriesling, Grüner Veltliner, and Királyleányka—and refined reds like Blaufränkisch, Saint Laurent, and local crossings such as Hron. Many producers farm organically or with low intervention, crafting everything from fresh, lively whites to structured reds and expressive skin-contact wines. Its proximity to Hungary, combined with a mix of tradition and small-scale winemaking, gives the Garam Valley a distinctive identity rooted in shared regional heritage.