/
@
50˚
30˚ ABYDOS
SAQQARA
BAB EDH-DHRA’
JERICHO
JAWA
HAMA HABUBA KABIRA
KURBAN HÖYÜK
HASSEK HÖYÜK
KORUCUTEPE
HAJJI FIRUZ TEPE
TEPE SIALK
GODIN TEPE
FARUKHABAD
SUSAD
TELLO
SHOMUTEPESHULAVERI
MINSHAT ABU OMARTELL IBRAHIM AWAD
CHOKH
ASLAN TEPE
URUK
NIPPUR‘EN BESOR
Turkey is situated between 30° and 50° latitude in the very Heart of the “Grand Terrain”.
History
Wine History in Anatolia
“The Neolithic Period” Vitis Vinifera’s Natural Distribution and Archaeological Discoveries.
Dr. Patrick E. McGovern, the Scientific Director of the Biomolecular Archaeology Laboratory for Cuisine, Fermented Beverages and Health at the University of Pennsylvania Museum in Philadelphia, and Dr. José Vouillamoz, who specializes in the study of the origin and parentage of grape varieties through DNA typing (or genetic fingerprinting) at the University of Neuchâtel in Switzerland, both asserted that the South East part of Turkey was the origin of grape seeds and grape domestication dating back to 9,000 BC.
“From the Bronze Age to Antiquity”The first traces of viticulture and
winemaking in Anatolia date back some 7,000 years. Wine had an indispensable role in the social lives of the oldest civilizations of Anatolia such as the Hattians and the Hittites. It was the primary libation offered to the gods during rituals attended by royalty and high governors. Provisions protecting viticulture in Hittite law, and the custom of celebrating each vintage with a holiday, suggest that wine was important to both ancient economies and ancient cultural practices.
To the Phrygians, who lived in Anatolia after the Hittites, wine was an essential part of daily life and an important element in their diet along with olive oil, fish, and bread. The Phrygians introduced wine to Greek colonists in Western Anatolia, and by the 6th Century BC wine was being exported as far as France and Italy from trading and production centres such as Tabae (Tavas, near the present day Pamukkale) and Klazomenai (near Urla) both in the Southern Aegean region and Ainos (Enez) to the north. Knidos (today’s Datça), on the southwest Mediterranean coast, and the island of Rhodes were also leading centres for the wine trade. One of the early Anatolian grapes, Misket, became known as Muscat in Europe. Another variety from Smyrna (today’s Izmir), was used in the production of the famous wine of Pramnios, which is mentioned in Homer’s Iliad.
“The Hellenistic Period Wine Regions”Izmir
“Pramneion, produced in the İzmir region, was a dry and full bodied wine with high tannin and alcohol.”
Illias Odysseia
Gallipoli“Phonecia colony Lampsakos (Lapseki) is
known for its wines.”Strabo, Geografia
Central AnatoliaIn the Galatia region of Central Anatolia,
sweet wine was produced called Scybelites. “Scybelites produced in Galatia always keeps
its freshness as the Halyntium wine of Sicily.” Gaius Plinius Secundus
History
From the Ottoman Empire to the Turkish Republic
Turkish tribes, who later arrived in Anatolia from Central Asia, enjoyed wine. Production continued even after Islam began to dominate the region, and a comfortable balance developed between Christian and Muslim inhabitants, with Christians, for the most part, producing the wine. During the long period of the Ottoman Empire (1299-1923), wine production and trade were carried out exclusively by non-Muslim minorities (Greeks, Armenians, Syrians, and others). However, what we today would call wine-bars, usually in Christian neighborhoods, were also patronized by Muslims.
During the Ottoman period, the general atmosphere of tolerance was interrupted from time to time by official prohibitions on the use and sale of alcohol. The prohibitions were always short-lived, initially being relaxed and then eventually lifted altogether. The reason behind this regular reversal of policy was economic since the tax collected from wine sales was an important source of income for the Ottoman treasury, and any long-term ban of alcohol sales contradicted state interests. Even during periods of prohibition vineyards were never uprooted and grape production was simply diverted to other
types of consumption. A ready supply of grapes enabled wine production to recover rapidly after each hiatus.
Wine production reached record levels and alcohol prohibitions ceased during the second half of the 19th century in the atmosphere of tolerance and freedom brought about by the Ottoman modernization movement. At the same time, European vineyards were being devastated byan epidemic of phylloxera (a vine-attacking insect) which reduced wine production dramatically. In order to meet the resulting surge in European demand, the Ottoman Empire’s wine exports increased substantially, reaching 340 millionlitres in 1904.
History
There was a considerable amount of wine production before World War I and the War of Independence in Turkey. However, the wars affected production negatively, especially in the Thrace and Aegean regions.
The production of all alcoholic beverages went under the control of the Government Monopoly in 1927, with the exception of wine, for which private production and the development of vineyards were still permitted. This was specifically done to develop and protect wine production. The only restriction, which in today’s terms could be called “controlled wine regions-appellation controllée”, was the permissions given to wine production in specific regions where wine grapes were being produced. In 1928, the government began to support wine producers with technical knowhow and partial financial support. There was also support with export tax exemptions and a support fee/kg.
M. Emile Bouffart was one of the firstpioneering consultants who evaluated wines and the wine regions in Turkey. He also advised on where to develop wineries.
In 1946, there were 28 small sized wineries all around Turkey exploring the potential quality of wine production with different varieties and terroirs under the Government Monopoly.
Marcel Biron was one of the consultants working for the Government Monopoly and identifying different wine regions and wines in Turkey (1937-1947).
In the 1950’s, the Government Monopoly introduced French grape varieties for plantation in the Aegean and Thrace regions. Semillon, Clairette, Sylvaner, Gamay, Cinsaut, Pinot Noir and Cabernet Sauvignon are among the varieties planted and explored during this period.
Wine quality subsequently decreased because of the failure to implement this “controlled wine regions” policy as well as political changes in the 1960’s. Private producers stayed in the market throughout this period, but remained relatively small in size.
By the late 1980’s, as the Turkish economy began to integrate with other global economies and deregulation became more prevalent, the tourism sector also began to develop with a subsequent boost in wine sales. This was the impetus for the wineries to increase investment in their vineyards, with the introduction of latest technology, new machinery, and planting of international and local grape varieties to international quality standards.
The Turkish Republic
Today
Facts and Figures about the Turkish Wine Market (2013)
The total alcoholic beverage production in Turkey is 1,127 million litres.
Wine consumption constitutes 7% of total alcoholic beverage consumption, with beer at 88.6%, Rakı 4% and Vodka 1%.
Turkey’s wine production is around 65 million litres per year.
Wine exports, with a volume of 2.5 million litres and a value of comprise 4% of total production and a value € 7,910,000, comprise 4% of total production.
Turkey ranks 6th in the world for grape production with 4,264,000 tonnes produced annually and is the 4th largest grape growing area with 505,000 hectares after Spain, France and Italy. Turkey is also one of the founder members of OIV(International Organisation of Vine and Wine)
In Turkey around 2% of total grape production is used for wine making.
The consumption per capita is around 1 litre per annum.
Award Winning Turkish Wines (2011-2013)Between 2011 and 2013, Turkish Wines won
more than 1,000 medals (including double gold and regional trophies) in prominent competitions throughout the world. These years were the most successful years for Turkish wines to date. You may obtain 2011, 2012 and 2013 medal lists from the web site www.winesofturkey.org
Today
Medal Winning Percentage of WOT in UKCompetition Entries Medals %iwc 2012 109 75 69iwsc 2012 43 35 81decanter 2012 110 91 83
average percentage 78
Today
Wine Routes of Turkey
ÇERKEZKÖY
İSTANBUL
GALLIPOLIPENINSULA
TEKİRDAĞ
AVŞA
ŞARKÖYMÜREFTE
BOZCAADA
MANİSAAKHİSAR
AYDIN
ANTALYA
DENİZLİ
İZMİRURLA
FOÇA
KIRKLARELİ
Winery RegionCorvus BozcaadaFoça Winery FoçaKastro Tireli AkhisarLA İzmirYazgan İzmirNif Vineyards İzmirPaşaeli İzmirUrla UrlaMozaik UrlaSelendi ManisaPendore KemaliyeSevilen AydınProdom AydınPamukkale DenizliKüp DenizliLikya Antalya
Aegean Route
Winery RegionDoluca ÇerkezköyBüyülübağ AvşaArcadia KırklareliChamlija KırklareliBarbare TekirdağUmurbey TekirdağGülor ŞarköyKayra ŞarköySevilen MürefteAral MürefteGali GallipoliSuvla Gallipoli
Thrace Route
Winery RegionKavaklıdere AnkaraVinkara KalecikKocabağ Nevşehir (Cappadocia)Cotes D’avanos Nevşehir (Cappadocia)Diren TokatKayra Elazığ
Middle & East Anatolia Route
ANKARA
KALECİK
NEVŞEHİR(CAPPADOCIA)
KAYSERİ
TOKAT
ELAZIĞ
DİYARBAKIR
MALATYA
Today
Eco-Regions and Biodiversity of Turkey
General Information on Biological Diversity in Turkey
Turkey, bridging Europe and Asia, is surrounded by seas on three sides and has altitudes ranging from sea level to mountain ranges over 5,000 metres. These ecological characteristics result in a variety of climatic conditions through the country giving it a biological wealth much richer than any of its neighbouring countries. This ecological mosaic provides nesting and breeding areas for thousands of fauna and flora species. Two of the four migratory routes of West Palaearctic Region pass over Turkey.
More than 11,000 plant species, of which 3,000 are endemic, have been identified in Turkey. It has also been estimated that some 80,000 animal species are to be found in Turkey.
Ecosystem Diversity Turkey has the three biogeographically
different regions of Europe-Siberia, Iranian Turan, and Mediterranean, which each have their own particular ecosystems and transition zones. Economically the most important ecosystem is that of the steppe grassland plains where most of the crops are grown for food supply. In addition to many species found here, the wetlands of Turkey also provide vital nourishment, and reproduction and nesting places for many species. Turkey’s diverse ecosystems clearly provide essential support for endangered and endemic species.
Genetic Diversity Turkey is at the crossroads of two
important Vavilovian gene centres, those of the Mediterranean and the Near East, of which both are important for the origin of field crops as well as horticultural plants. Some of the cultivated plant species originating in Turkey are Linum, Allium, Hordeum, Secale, Triticum, Avena, Cicer, Lens, Pisum, Vitis, Amygladus, Prunus, Beta, etc. There are 5 “micro-gene centres” in Turkey (Harlan 1951). These are:
Thrace-Aegean : bread wheat, durum wheat, poulard wheat, club wheat, einkorn wheat, lentil chickpea, melon, vetch, lupine, and clover.
South-Southeastern Anatolia: emmer wheat, einkorn wheat, Aegilops speltoides, squash, water melon, cucumber, bean, lentil, broad bean, grapevine, and forage plants.
Samsun, Tokat, Amasya: numerous genera and species of fruits, broad bean, bean, lentil, and several forage legumes.
Kayseri and surrounding region: almond, apple, pea, fruit species, grapevine, lentil, chickpea, alfalfa, and sainfoin.
Ağrı and surrounding region: apple, apricot, cherry, sour cherry, forage legumes and watermelon.
Species DiversityTurkey has 75% of the total number of plant
species found in the whole of Europe. Among continental countries, Turkey ranks 9th in terms of biodiversity richness with over 33% of its flora being endemic. Cherries, apricots, almonds and figs all originated in Turkey. Turkish flora includes many wild relatives of and genetic affiliations with important domestic species (e.g. wheat, chickpea, lentil, apple, pear, apricot, chestnut, and pistachio). Turkey is also home to a number of ornamental flowers, the most notable being the tulip.
Today
Istanbul is the only city in the world located on two continents, Europe and Asia. In its thousands of years of history, it has been the capital of three great empires : Roman, Byzantine and Ottoman.
The oldest known human settlement in the world is located in Catalhöyük, Turkey, dating back to 7,000 B.C. The earliest landscape painting in history was found on the wall of a Catalhöyük house, illustrating the volcanic eruption of nearby Hasandag.
Two of the Seven Wonders of the Ancient World stood in what is now Turkey : the Temple of Artemis at Ephesus and the Mausoleum of Halicarnassus in Bodrum.
The Turks introduced coffee to Europe.The first coins ever minted were at Sardis, the
capital of the ancient kingdom of Lycia, at the end of the seventh century B.C.
The word “turquoise” comes from “Turk” meaning Turkish, and was derived from the beautiful colour of the Mediterranean Sea on the southern Turkish coast.
The Turks first gave the Dutch their famous tulips that started the craze for the flower in England and the Netherlands. Bulbs brought to Vienna from Istanbul in the 1500’s were so popular that by 1634 in Holland it was called “tulipmania”. People invested money in tulips as they do in stocks today. This period of elegance and amusement in 17th century Turkey is referred to as “The Tulip Age.”
The most valuable silk carpet in the world is in the Mevlana Museum in Konya, Turkey. Marco Polo’s journeys in the thirteenth centuries took him here, and he remarked that the “best and handsomest of rugs” were to be found in Turkey.
Many important events surrounding the birth of Christianity occurred in Turkey.
Turkey: Did You Know?
Today
St John, St Paul and St Peter all lived and prayed in southern Anatolia. Historical evidence shows that St John brought Virgin Mary to Ephesus after the Crucifixion, where she spent her last days in a small stone house (Meryemana Evi) on what is now Bülbüldağı (Mount Koressos). It remains a popular pilgrimage site for Christians to this day.
Many archaeologists and biblical scholars believe Noah’s Ark landed on Ağrı Dağı (Mount Ararat) in eastern Turkey.
The seven churches mentioned in the Book of Revelation are all found in Turkey: Ephesus, Smyrna, Pergamum, Thyatira, Sardis, Philadelphia and Laodicea.
A cave known today as the Grotto of St Peter, or Church of St Peter, is believed to be where St.Peter the Apostle preached when he visited Antioch (Antakya, in southern Turkey). It is widely considered to be one of the earliest Christian
houses of worship. In 1963, the Papacy designated the site as a place of pilgrimage and recognised it as the world’s first cathedral. Every year on June 29, a special service is held at the church attended by Christians from around the world.
Anatolia is the birthplace of many historic figures and legends such as the poet Homer, King Midas, Herodotus (the father of history) and St Paul the Apostle.
St Nicholas, or Santa Claus as he is know today, was born and lived in Demre (Myra) on Turkey’s Mediterranean coast. The village contains the famous Church of St Nicholas with the sarcophagus believed to be his tomb.
The first man ever to fly was Turkish. Using two wings, Hezarfen Ahmet Celebi flew from the Galata Tower over the Bosphorus to land in Usküdar in the 17th century.
Wıne Regıons
Marmara
Aegean
Mediterranean
Mid-Northern Anatolia
Mid-Southern Anatolia
Mid-Eastern Anatolia
South East Anatolia
Wıne Regıons of Turkey Based on Agricultural Regions
KIRKLARELİ
EDİRNE
TEKİRDAĞ
ADAPAZARIAVŞAGELİBOLUPENINSULA
BOZCAADA
MANİSA
İZMİRUŞAK
DENİZLİ
ELMALI
ANKARA
URLA
KAYSERİ
TOKAT
MALATYA
ELAZIĞ
DİYARBAKIRNEVŞEHİR
Wıne Regıons
Location:Marmara is the region spread across
southern Bulgaria (Northern Thrace), northeastern Greece (Western Thrace) and northwestern Turkey.
Marmara has borders with three seas: the Black Sea, the Aegean Sea and the Sea of Marmara.
Climate: Typical Mediterranean climate with hot
summers and mild winters. It has maritime climatic conditions.
Rainfall differs between 400 -1,000 mm with an average of 550 mm per year.
The long-term mean temperature differs between 12 and 16°C.
It is quite humid (average 73%).
Soil Type:Soil changes from lime to gravelly loam and
to dense cracking clays depending on the sub region.
Wine Grape Production Share:The Marmara region accounts for 13.6% of all
the wine produced in Turkey.
The Grape Varieties of the Region:Indigenous varieties: Adakarası, Kalecik
Karası, Papaz Karası.International varieties: Cabernet Franc,
Cabernet Sauvignon, Chardonnay, Cinsault, Gamay, Merlot, Riesling, Sauvignon Blanc, Semillion, Shiraz (Syrah), Viognier.
Marmara N: 42° 5’58.62”N S: 40°14’37.61”N E: 31° 1’21.16”EW: 26° 2’23.22”E
Altit
ude
GREECE
BULGARIA
BLACK SEA
İSTANBUL
ADAPAZARI
TEKİRDAĞ
KIRKLARELİ
AVŞA
MARMARA SEA
EDİRNE
Wıne Regıons
Location:The Aegean region is the western part of
Turkey facing the Aegean Sea and Greek Islands.
Climate: Typical Mediterranean climate with hot
summers and mild winters. It has a maritime climate in coastal parts (vineyards are at an altitude of 150 metres and are closer to say Bari or Athens) and continental climatic conditions (in the Anatolian plateau, the vineyards are at a height of 900 metres).
Rainfall differs between 400 – 1,000 mm with an average of 550 mm per year. There are about 80 days with rainfall, mainly during winter.
The long-term mean temperature differs between 16-20°C in coastal areas and 12-33°C in inland areas. At high altitudes, temperatures can rise to 40°C during summer and fall to -10°C in winter.
Soil Type:Differs from clay loam in the lower elevations
to calcarious chalks.
Wine Grape Production Share:The Aegean region accounts for 52.7% of all
the wine produced in Turkey.
The Grape Varieties of the Region:Indigenous varieties: Boğazkere, Bornova
Misketi, Çalkarası, Çavuş, Dimrit, Kalecik Karası, Karalahna, Kuntra, Narince, Öküzgözü, Sultaniye, Vasilaki.
International varieties: Alicante Bouchet, Cabernet Franc, Cabernet Sauvignon, Carignan, Chardonnay, Grenache, Malbec, Merlot, Mourvedre, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz (Syrah), Tempranillo, Viognier.
Aegean N: 40°43’41.81”NS: 36°51’4.99”N E: 30° 5’10.61”EW: 25°59’53.50”E
Altit
ude
ÇANAKKALE
MANİSA
İZMİR
DENİZLİ
BLACK SEA
AEGEANSEA
Wıne Regıons
Location:The Mediterranean region is the southern
part of Turkey facing the Mediterranean Sea.
Climate: Typical Mediterranean climate with hot
summers and mild winters. It has a maritime climatic character.
Rainfall differs between 400-600 mm with an average of 500 mm per year.
The long-term mean temperature differs between 12 and 16°C.
Soil Type:Differs from pebbly clay loam to calcareous
chalks.
Wine Grape Production Share:The Mediterranean region accounts for 0.2%
of all the wine produced in Turkey.
The Grape Varieties of the Region:Indigenous Varieties: Boğazkere, Kalecik
Karası, Öküzgözü. International Varieties: Cabernet Sauvignon,
Chardonnay, Malbec, Merlot, Pinot Noir, Sauvignon Blanc, Shiraz (Syrah).
Mediterranean N: 36°55’20.97”NS: 36°27’5.37”N E: 30°14’28.52”EW: 29°39’44.31”E
Altit
ude
ELMALI
AEGEAN SEA
MEDITERRANEAN SEA
Wıne Regıons
Location:Mid-Northern Anatolia consists of the two
separate regions of Ankara and Uşak. Uşak is in the west of the region and Ankara is the more north-eastern part of the region. The Mid-Northern region is the heart of Anatolia being right in the centre of Turkey.
Climate: Hot dry summers and cold winters. It has a
continental climatic character.This region, especially Ankara (the Kalecik
sub region) with its more continental climate of harsh winters and hot summers, is home for varieties like Kalecik Karası.
Rainfall differs between 200 - 400 mm with an average of 300 mm per year.
The long-term mean temperature differs between 8 and 12°C.
Soil Type:Pebbly clay loam.
Wine Grape Production Share:The Mid-Northern Anatolia region accounts
for 3.3% of all the wine produced in Turkey.
The Grape Varieties of the Region:Indigenous varieties: Boğazkere, Kalecik
Karası, Öküzgözü.International varieties: Shiraz (Syrah).
Mid-Northern Anatolia N: 40°45’26.49”NS: 38°12’49.75”N E: 33°37’51.75”EW: 28°44’6.22”E
Altit
ude
UŞAK
ANKARA
MEDITERRANEAN SEA
BLACK SEA
Wıne Regıons
Location:Mid-Southern Anatolia is surrounded by
Kayseri, Kırşehir, Aksaray and Niğde.
Climate: Hot dry summers and cold winters. It has a
continental climatic character. Cappadocia has a steppe climate. There is
a great temperature difference between day and night. It is cooler and drier than in the popular tourist areas of the Mediterranean and the Aegean coasts.
Rainfall differs between 400-600 mm with an average of 500 mm per year.
The long-term mean temperature differs between 8 and 12°C.
Soil Type:Sand, sandstone, decomposed volcanic,
tuffa. Its poor volcanic soil is well suited to the cultivation of vines.
Wine Grape Production Share:The Mid-Southern Anatolia region accounts
for 12.1% of all the wine produced in Turkey.
The Grape Varieties of the Region:Indigenous varieties: Dimrit, Emir, Kalecik
Karası, Narince, Öküzgözü, International varieties: Chardonnay, Malbec,
Sauvignon Blanc, Tempranillo.
Mid-Southern Anatolia N: 39°23’5.36”NS: 38°19’34.09”N E: 35° 4’40.66”EW: 34°14’41.79”E
Altit
ude
NEVŞEHİR
KAYSERİ
Wıne Regıons
Location:Mid-Eastern Anatolia is located in the east
of Turkey. Tokat is at the north-west cornerof this area which is close to the Black Sea.Elazığ and Malatya are located nearer to thesouth-east of Turkey.
Climate: The dominant climate in the Elazığ and
Malatya provinces is the terrestrial climate. The winter is cold and precipitant whereas summer is hot and dry. However, due to the natural and artificial lakes around the city, some partial variations from the climate are experienced.
Tokat’s climate represents a transition between the central Black Sea and the inner Anatolia climates. The climate is somewhat harsher at high altitude levels and in the southern sections of the province.
Rainfall differs between 600 - 1000 mm with an average of 750 mm per year.
The long-term mean temperature differs between 12 and 16°C.
Soil Type:Tokat: River bed and glaciated aluvial fan Elazığ & Malatya: Red clay and decomposed
granites varying to light chalky clay soils.
Wine Grape Production Share:The Mid-Eastern Anatolia region accounts for
14.7% of all the wine produced in Turkey.
The Grape Varieties of the Region:Indigenous varieties: Boğazkere, Narince,
Öküzgözü.International varieties: Cabernet Sauvignon.
Mid-Eastern Anatolia N: 40°55’34.54”NS: 37°53’2.99”NE: 40°22’58.61”EW: 35°27’45.19”E
Altit
ude
TOKAT
ELAZIĞMALATYA
SYRIA
ARMENIA
IRAN
BLACK SEA
Wıne Regıons
Location:South-East Anatolia is in the south-eastern
corner of Turkey, bordering Iraq and Syria.
Climate: Rough and dry terrestrial climate is dominant
in the Diyarbakır province. Very hot during the day and cold at night during growing season.
Rainfall differs between 600 - 1000 mm with an average of 750 mm per year.
The long-term mean temperature differs between 12 and 16°C.
Soil Type:Decomposed sandstone to red clays.
Wine Grape Production Share:The South-East Anatolia region accounts for
3.4% of all the wine produced in Turkey.
The Grape Varieties of the Region:Indigenous varieties: Boğazkere. International varieties: N/A
South-East Anatolia N: 38°43’9.47”NS: 37°31’1.57”NE: 41°18’54.10”EW: 39° 7’6.53”E
Altit
ude
DİYARBAKIR
SYRIA
ARMENIA
IRAN
BLACK SEA
Wıne Grapes
Turkey’s Wine Grape Production
Turkey has more than 1,200 - 1,500 named grape varieties of which 800 are genetically different. There are around 30 outstanding wine grape varieties among all these types.
The indigenous and international grape varieties below are those that are widely used for wine making.
Adakarası, Alicante Bouchet, Boğazkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon, Carignan, Chardonnay, Cinsault, Çalkarası, Çavuş, Dimrit, Emir, Gamay, Grenache, Kalecik Karası, Karalahna, Kuntra, Malbec, Merlot, Narince, Öküzgözü, Papazkarası, Petit Verdot, Pinot Noir, Riesling, Sangiovese, Sauvignon Blanc, Semillon, Shiraz, Sultaniye, Tempranillo, Vasilaki, Viognier.
Adapazarı Sauvignon Blanc.Ankara Boğazkere, Kalecik Karası, Öküzgözü.Avşa Adakarası, Cabernet Sauvignon, Chardonnay, Merlot, Shiraz.Bozcaada Cabernet Sauvignon, Çavuş, Karalahna, Kuntra, Merlot, Vasilaki.Çanakkale Cabernet Sauvignon, Chardonnay, Grenache, Merlot, Sauvignon Blanc, Shiraz, Cabernet
Franc.Deni̇zli Boğazkere, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Çalkarası, Dimrit, Kalecik
Karası, Merlot, Narince, Öküzgözü, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye.
Di̇yarbakır Boğazkere.Edi̇rne Cabernet Sauvignon, Merlot, Shiraz.Elazığ Boğazkere, Öküzgözü.Elmalı Boğazkere, Cabernet Sauvignon, Chardonnay, Kalecik Karası, Malbec, Merlot,
Öküzgözü, Pinot Noir, Sauvignon Blanc, Shiraz.Gallipoli Cabernet Franc, Cabernet Sauvignon, Chardonnay, Grenache Noir, Karasakız, Kınalı
Yapıncak, Marsanne, Merlot, Petite Verdot, Rosanne, Sauvignon Blanc, Syrah, Viognierİzmir Alicante Bouchet, Bornova Misketi, Cabernet Sauvignon, Carignan, Chardonnay,
Grenache, Merlot, Petit Verdot, Sangiovese, Sauvignon Blanc, Shiraz, Viognier.Kayseri Chardonnay.Kırklareli Adakarası, Cabernet Sauvignon, Chardonnay, Merlot, Shiraz.Malatya Cabernet Sauvignon, Çavuş, Karalahna, Kuntra, Merlot, Vasilaki.Mani̇sa Cabernet Sauvignon, Chardonnay, Grenache, Merlot, Sauvignon Blanc, Shiraz, Cabernet
Franc.Nevşehi̇r Boğazkere, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Çalkarası, Dimrit, Kalecik
Karası, Merlot, Narince, Öküzgözü, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye.
Tekirdağ Boğazkere.Tokat Cabernet Sauvignon, Merlot, Shiraz.Uşak Boğazkere, Öküzgözü.Urla Boğazkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon, Chardonnay,
Gaydura, Grenache, Merlot, Narince, Nero D’avola, Petit Verdot, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye.
Wıne Grapes
Summary information about the major grape varieties that are used to make wine:
Indigenous Grape Varieties International Grape VarietiesEmirThe total production of Emir in Turkey is around 5,500 tons. The major planting is in the Mid-Southern Anatolia region.
NarinceThe total production of Narince in Turkey is around 6,150 tons. The major planting is in the Mid-Eastern Anatolia region.
SultaniyeThe total production of Sultaniye in Turkey is around 14,000 tons. The major planting is in the Aegean region.
Bornova MisketiThe total production of Bornova Misketi in Turkey is around 910 tons. The major planting is in the Aegean region.
ÇalkarasıThe total production of Çalkarası in Turkey is around 5,000 tons and is planted in the Aegean region.
Kalecik KarasıThe total production of Kalecik Karası in Turkey is around 6,885 tons. The major plantings are in the Aegean, Mid-Northern and Mid-Southern Anatolia regions.
ÖküzgözüThe total production of Öküzgözü in Turkey is around 11,830 tons. The major plantings are in Mid-Eastern Anatolia and the Aegean regions.
BoğazkereThe total production of Boğazkere in Turkey is around 8,850 tons. The major planting is in South East Anatolia.
Sauvignon BlancThe total production of Sauvignon Blanc in Turkey is around 1,165 tons. The plantings are in Aegean, Marmara, Mid-Southern Anatolia and Mediterranean regions.
ChardonnayThe total production of Chardonnay in Turkey is around 1,135 tons. The plantings are in Aegean, Marmara, Mid-Southern Anatolia and Mediterranean regions.
MerlotThe total production of Merlot in Turkey is around 2,840 tons. The plantings are in Aegean, Marmara and Mediterranean regions.
Cabernet SauvignonThe total production of Cabernet Sauvignon in Turkey is around 3,125 tons. The plantings are in Aegean, Marmara and Mediterranean regions.
Shiraz (Syrah)The total production of Shiraz (Syrah) in Turkey is around 11,932 tons. The plantings are in Aegean, Mid-Northern Anatolia and Marmara regions.
KAYSERİ
TOKAT
MALATYA
ELAZIĞ
DİYARBAKIR
KIRKLARELİ
EDİRNE
TEKİRDAĞ
ADAPAZARIAVŞAGELİBOLUPENINSULA
BOZCAADA
MANİSA
İZMİRUŞAK
DENİZLİ
ELMALI
ANKARA
NEVŞEHİR
URLA
Wıne Grapes
Origin (Sub Region) Mid-Southern Anatolia(Nevşehir / Cappadocia)
Other Regions (Sub Regions)Not Available
General InformationEmir is a native white grape of Cappadocia
and most of the grape is planted in the Nevşehir province. It acquired its name (Emir = Ruler / Lord), from the fact that it was a quite popular wine at the local lords’ tables. It was used since the Roman times to make crisp, refreshing wines.
Emir makes straw yellow coloured wines with green reflections; famously with green apple and minerals on the nose. On the palate, it makes lively, crisp wines. Wines are light-medium bodied, light yellow colour, high acidity and delicate.
Emir is used in sparkling and still wine making. It does not match with oak and generally should be consumed in 1-2 years, no malolactic.
Detailed InformationClimate: Cappadocia has a steppe climate,
there is a great temperature difference between day and night. It is cooler and drier than in the popular tourist areas of the Mediterranean and the Aegean coasts.
Soil: Sand, sandstone, decomposed volcanic, tuffa. Emir flourishes on the volcanic soils of Cappadocia, rich in minerals.
Berry: Emir has slightly oval, green-yellow, middle sized berries, on middle sized conical clusters.
Ripening: Mid season.
Aroma ProfileApple (green/yellow), Pineapple, Kiwi,
Lemon, Blood Orange, White Rose.
Food & Wine MatchSalmon and other Oily Fish, Shellfish,
Asparagus, Chicken with Tomato Sauces, Pasta with White Creamy Sauce, Salads without Vinegar, Sushi.
EmirPronuncıatıon: Eh-mere
Wıne Grapes
Origin (Sub Region) Mid-Southern Anatolia (Tokat)
Other Regions (Sub Regions)Mid-Southern Anatolia (Nevşehir / Cappadocia)
General InformationNarince means “delicately” in Turkish.Mainly grown in Tokat and along the
Yeşilırmak (river).Wines produced from Narince are usually
dry. It has yellow-green colour and sophisticated fruit flavour.
Since the acidity level is high, wine gains a complex bouquet with ageing.
Narince makes straw yellow coloured wines with floral notes, yellow fruit and citrus aromas on the nose. On the palate, it produces round, medium to full bodied wines, balanced with good acidity. It is usually treated with oak.
Detailed InformationClimate: The climate in Tokat, where the
grape originates from, represents a transition between the Central Black Sea and the Inner Anatolian climates. The climate is somewhat harsher at high altitude levels and in the southern areas of the province.
Soil: River bed and glaciated aluvial fan. Berry: Narince has large, oval, yellowish
green berries with bronze discolourisation, with large conical clusters with one or two shoulders.
Ripening: Narince is harvested in the second half of September.
Aroma ProfileOrange, Grapefruit, Lime, White Pineapple,
Quince, Floral, Plumeria, Acaccia, Fruit Blossom, Basil, Ripe Green Apple, Walnut.
Food & Wine MatchOily Grilled Fish, Spicy Chicken, Eggplant
Salad, Dishes with Onion, Hors d’oeuvres.
NarincePronuncıatıon: Nah-rin-djeh
Wıne Grapes
Origin (Sub Region) Aegean (Denizli)
Other Regions (Sub Regions)Aegean (Manisa)
General InformationMainly grown in Denizli and Manisa. Mostly consumed as table grape and raisins
however it is also used in wine making.Gives light, easy to drink fruit flavoured and
fresh wines. Dry and semi-dry wines can be produced
with this type of grape.
Detailed InformationClimate: In general, the Aegean region has
a mild climate. However, it becomes harsher at altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There are about 80 days of rainfall, mainly during winter.
Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1,100 m.
Berry: Medium sized round. Ripening: Mid-season.
Aroma ProfileAsparagus, Pear, Pineapple, Floral, Mango,
Lemon, Golden and Green Apples, Hay.
Food & Wine MatchGrilled or Steamed Fish, Shellfish, Chicken,
Pasta with White Creamy Sauces.
SultaniyePronuncıatıon: Sool-tah-nee-yeh
Wıne Grapes
Origin (Sub Region) Aegean (İzmir)
Other Regions (Sub Regions)Aegean (Manisa)
General InformationThis grape is grown in and around the
Aegean city of İzmir. Bornova Misketi (Muscat) displays the characteristics flavour and aromas of Muscat.
Bornova Misketi (Muscat) produces quite aromatic, lively, light, easy drinking and dry to lusciously sweet wines.
The aroma of Bornova Misketi (Muscat) is reminiscent of honeysuckle , basil, roses, mint, honey, bergamot, lemon balm, orange flowers, daisies, grapefruit and melon.
Detailed InformationClimate: The vineyards are at an altitude
of 150 metres, with a climate closer to say Bari or Athens, while on the Anatolian plateau, the vineyards are at a height of 900 metres and the climate is closer to the Rhône Valley, though with less rainfall.
Soil: Clay and gravel.Berry: The grapes are medium in size, with
ripe grapes being pinkish in colour. Ripening: Mid season.
Aroma ProfileTropical Fruits, Flowers, Citrus, Thyme,
Bergamot and Bay Leaves.
Food & Wine MatchDry Muscat is an excellent aperitif. In
addition, it is an excellent accompaniment to cheese that does not overpower its flavour, snacks and seafood appetizers and salads.
Sweet Muscat goes well with caramelized and cheese-based desserts, stewed quince and cheeses such as cheddar, soft old cheeses and blue cheeses.
Bornova MisketiPronuncıatıon: Born-ova Mis-ket-ee
Wıne Grapes
Origin (Sub Region) Aegean (Denizli/Çal)
Other Regions (Sub Regions)N/A
General InformationAnother Aegean grape is the Çalkarası, which
is native to Denizli and makes lively rosé wines as well as light, fruity reds.
One of the most significant characteristics of Çalkarası is the high acidity it gives to the wine. It helps to make lively and balanced, especially, rose wines.
The wines made from Çalkarası generally have medium to high alcohol levels.
Detailed InformationClimate: In general the Aegean region has
a mild climate. However, it becomes harsher at altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There are about 80 days with precipitation, mainly during winter.
Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1100 m.
Berry: The colour is purplish black. It has an ellipsoidal form. Berry size is small to medium.
Ripening: Mid-season.
Aroma ProfilePeaches, Strawberry, Fresh red fruits, Ripe
white fruits.
Food & Wine MatchRose wines made from Çalkarası will match
with Amuse Bouches, Oriental Dishes, Sea Food, Lightly Spicy Pastas.
ÇalkarasıPronunciation: Chal-car-ah-ser (with ‘er’ as in British ‘father’)
Wıne Grapes
Kalecik KarasıPronunciation: Kah-le-djic-car-ah-ser (with ‘er’ as in British ‘father’)
Origin (Sub Region) Mid-Northern Anatolia (Ankara /Kalecik)
Other Regions (Sub Regions)Aegean (Denizli, Manisa, Uşak, Elmalı) Mid-Southern Anatolia(Nevşehir / Cappadocia) Marmara (Tekirdağ)
General InformationKalecik Karası means the “black from the
small castle”. Kalecik is a small village (65 km north-east of Ankara) in Central Anatolia with a castle. Kalecik Karası is grown mainly near the Kızılırmak river valley.
Kalecik Karası yields a wine with “dried red rose” colour, with a sugar candy / boiled candy aroma on the nose, quite typical of the variety. Better examples have a vibrant, fruity nose, with red fruits.
On the palate, wine is medium bodied, low on tannins; fresh and lively, with a crisp acidity.
In the hotter climates, alcohol can reach high levels, rendering the wine heavy.
Detailed InformationClimate: Although Ankara has hot, dry
summers and cold, snowy winters; the river Kızılırmak creates a special microclimate in the Kalecik area, making it milder in the winter.
Soil: Pebbly clay loam. Berry: Kalecik Karası has blue-black
coloured, medium sized, round berries with thick skins. It has medium size, conical, compact clusters.
Ripening: It ripens around second half of September.
Aroma ProfileRed Berries, Cherry, Strawberry, Raspberry,
Cotton Candy, Pyrezine, Game or Stable.
Food & Wine MatchPizza, Meat with Tomato Sauce, Grilled
Cutlet, Pasta with Tomato Sauce.
Wıne Grapes
ORIGIN (Sub Region) Mid-Eastern Anatolia (Elazığ)
OTHER REGIONS (Sub Regions)Mid-Southern Anatolia (Nevşehir / Cappadocia)Mid-Northern Anatolia (Ankara, Uşak)
General InformationNative to Eastern Anatolia, Öküzgözü derives
its name from the fact that it has large, black berries that resemble a bull’s eye.
On the palate, it is medium bodied, producing round, fruity wines, with some tannins and rather lively acidity. Alcohol level is usually between 12.5% and 13.5 %.
Öküzgözü is high in acidity, medium to low in alcohol content and its medium body offers a delicate bouquet.
It has fruit and floral flavours, making soft and easy to drink wines.
Due to its acidity, it can age well. Öküzgözü is usually blended with Boğazkere.
Detailed InformationClimate: The grape prefers cold winters
and hot, dry summer seasons. In Elazığ and Malatya, the vineyards are 850-1,100 metres high. Euphrates and its two dams (Keban and Karakaya) have changed the climate in the region, rendering harsh winters and dry hot summers somewhat mellower.
Soil: Red clay and decomposed granites varying to light chalky clay soils may vary to sandy-clay, with underlying limestone.
Berry: Öküzgözü has large, round, black and fleshy berries, with multiple kernels.
Ripening: The grape has a long vegetation period and ripens in the second half of September.
Aroma ProfileRaspberry, Dark cherry, Mint, Chocolate,
Eucalyptus, Sour Cherry, Pomegranate, Ripe Plum, Cherry Marmalade, Clove and Cardamom.
Food & Wine MatchCasseroles, Kebaps, Smoked foods,
Eggplants, Hünkar Begendi (means “sultan loved it”-ask for recipe), Grilled Red Meats.
ÖküzgözüPronunciation: Oh-cooz-goe-zue
Wıne Grapes
BoğazkerePronunciation: Bow-aahz-keh-reh
Origin (Sub Region) Sout East Anatolia (Diyarbakır)
Other Regions (Sub Regions)Mid-Eastern Anatolia (Malatya) Mid-Northern Anatolia (Ankara, Uşak) Aegean (Manisa, Denizli) Mediterranean (Elmalı)
General InformationBoğazkere means “throat burner”Boğazkere has very high dense tannins with
medium acidity. The wines made from this grape are dark in
colour, full bodied, dense tannins, with complex flavour profiles.
The wines from the Boğazkere grape find balance when aged.
Detailed InformationClimate: The grape prefers hot and dry
climates, and relatively higher altitudes. It is quite resistant to drought.
Soil: Decomposed sandstone to red clays.Berry: Dark blue / black colour, small to
medium sized, round berries with thick skins.Ripening: Late ripening (middle of October).
Aroma ProfileBlack Cherry, Raspberry, Blackberry, Black
Mulberry, Pepper, Clove, Eucalyptus, Tobacco, Leather, Pine Forest, Dark Chocolate, Liquorice.
Food & Wine MatchSpicy, Meat Dishes with Sauce, Kebabs and
BBQs, Tandır (slow roasted lamb), Intensely Flavoured Cheese.
SemillonCinsaultGamay
AlicanteBornova MisketiCab. Sauvignon
CarignanMerlot
Cabernet Franc
ÖküzgözüSauvignon B.
ShirazSultaniye
Pinot Noir
Alicante
Bornova MisketiCab. Sauvignon
CarignanGrenache
MerlotMontepulciano
ÖküzgözüSyrah
Sauvignon B.
ÖküzgözüViognier
ChardonnayEmir
NarinceÖküzgözü
Sauvignon B.Tempranillo
Narince Öküzgözü
remains to be the leader in the industry. Winery owns 610 hectares of vineyards and has been maintaining its production with its principle of “Anatolian wine from Anatolian grapes” and has modern facilities and vineyards located in Ankara-Akyurt,
wine lovers in 25 countries besides Turkey.
different wines in 16 brands and has raised its storage capacity to 19,5 million liters.
700 medals so far.
Anatolia has 6000 years of history in wine-producing and has local grapes with unique characteristics. In this aspect, it responds to wine lovers’ demands on tasting new and undiscovered wines. According to famous wine masters and wine writers who have tasted Turkish wines, Turkey’s local varieties have the potential to be
LCBO and British Colombia in Canada, Systembolaget in Sweden, Cora in Belgium,
Laithwaites shelves and Sunday Times Catologue in UK; in Michelin Star restaurants like Brienen Aan de Maas, Restaurant de Lindehoff in Netherlands; Le Canard in Germany and in well known restaurants like Fat Duck, Zuma and Sofra in UK and Rothmanns in USA. In addition, Turkish Air Lines, as one of the biggest airline
www.kavaklidere.com facebook.com/KavaklidereWines @kavakliderewine
&
se
Chardonnay Cabernet S.
MerlotSauvignon Blanc
Cabernet S.
ÖküzgözüMerlot
Emir Narince
www.vinkara.com facebook.com/Vinkara @VinkaraWines
Vinkara’s tale dates back to the 1960s when the group purchased land in the Kalecik region in Ankara. Venture into viniculture began in 2003 with the cultivation of vineyards in Kalecik. Today, Vinkara has vineyards and production facilities on 135 acres with a capacity of produce 1,040,000 liters of wine.
In 2008, Italian wine producer and oenologist Signor Marco Monchiero joined our group.
The microclimate created as result of the mountains surrounding the Kalecik terrain, makes it one of the most important centers for viniculture in the world. This climate characteristic is the same as that of the regions around the world where Merlot, Cabernet Sauvignon and Pinot Noir grapes are cultivated. The air hits the mountains as it rises, creating hot weather in the valley and rain in the plains. Our vineyards
Because there is a big difference between day and night temperatures, the grapes cultivated in Kalecik have a distinctive taste and aroma.
other Anatolia grapes along with world class grapes are cultivated.
to international wine lovers.
In Vinkara’s short history, Vinkara products have won Grand Gold medal at the 2011 Mundus Vini (Germany), Gold Medals at the 2011 and 2012 Selections Mondiales des Vins (Canada) competitons.
Suvla is family owned wine producer and viticulture company located in Eceabat, by the Canakkale Strait -Dardanelles on the historical peninsula of Gallipoli. The region is becoming a center of developing vinyards. In this region, famous with it’s deep history, the relationship between vines and soil is going on for centuries. Suvla pursues to produce wines of great
Merlot, Syrah, Cabernet Franc, Grenache Noir, Petite Verdot, Pinot Noir. The whites are Chardonnay, Sauvignon Blanc, Roussanne and Marsanne. Indigenous varieties are Kinali
- GAP’.
SUVLA Winery was established in 2009. The winery is only 3 to14 km far from vinyards, which makes it possible to obtain ultimate quality chateu style wines. The modern style winery boasts 5200 square meters and houses a traditional olive and natural agricultural products processing facility as well. Focusing on quality, working with leaders in all equipments and with latest technologies, winery processes over 658 tons, incorporating state of the art technology and knowhow.
controlled stainless steel fermentation and storage tanks are designed by professional consultants. Cooling system and cool rooms enable to retain the aromas and preserve the sugar levels. After harvesting, the grapes are held in cool rooms for a short period of time before being processed. Stabilization infrastructure helps the winemakers to keep all aromas and tannins of the grapes in the juice. Selected wines are aged in over 1000 oak barrels for premium labels. Oenologue Dimitar Dimov is leading and adds great value to Suvla winemaking team, with the very precious consultancies of French oenologues Jacques Antoine Toublanc, Charles Emmanuel Girard and Francis Poirel.
cool rooms, after harvesting the grapes are held in cool rooms that enable to retain the aromas and preserve the sugar levels. Stabilization infrastructure helps the winemakers to keep all aromas and tannins of the grapes in the juice. Selected wines are aged in over 1000 oak barrels for premium labels.
www.suvla.com facebook.com/suvlawines @suvlawines
Cabernet Franc Cabernet Sauvignon
ChardonnayGrenache Noir
MerlotPetit Verdot
Roussanne and MarsanneSauvignon Blanc
Syrah
Suvla Karasakız
Blush (Rose)
2013
Gallipoli
PeninsulaKarasakız (%100)
Suvla
Sur
2010
Gallipoli
Peninsula
Merlot (50%), Cabernet Sauvignon (%34) Cabernet Franc (%14) Petit Verdot (%2)
Rose Karasakız is made from the domestic variety Karasakız (100%), which are grown on special terroir on the Gallipoli Peninsula. The grapes are processed as carbonic maceration as a whole. The nose offers aromas of red currant, cherry and dried mint. The taste is well-balanced with a long finish.
Strong and balanced . The wine is made with Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot . The grapes are all from the family production and are harvested by hand. The wine is aged for 12 months in 100% new oak barrels. The nose is attractive with notes of blueberry, plum, chocolate, supple body with elegant finish .
Gold Medal Winner (2014)
Gold Medal Winner (2014)
Gold Medal Winner (2013)
Gold Metal Winner (2013)
3rd Place Winner (2013)
Bronze Medal Winner (2014)
Suvla
KinaliYapincak
2013
Gallipoli
PeninsulaKinali Yapincak
(%100)Kınalı Yapıncak is made from the indigenous variety Kınalı Yapıncak . The good terroir on the Gallipoli peninsula allows to grow high-quality grapes . Juicy peach, lemon and white flowers dominate the nose, comes a hint of flint. The palate is smooth and creamy with a lively finish.
Bronze Medal Winner (2015)
Bronze Medal Winner (2015)
Commended(2014)
Silver Medal Winner (2014)