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Frigyes and son Frici cultivate ten hectares of vines on the slopes of the Mužsla hills in Southern Slovakia, at modest elevations, but on pronounced mineral soils: clay on top of volcanic bedrock. Frigyes is convinced his grandfather was already farming biodynamically, despite never having heard the word; the Bott goal is to get back to that knowledge base. This Olaszrizling—or Welschriesling in neighboring Austria—is an opulent version of this local variety, with fuller body and a rich texture, as well as notes of tangerine, quince, and salted lemon.
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