Discover the Roots - Brintex
Discover the Roots - Brintex
Discover the Roots - Brintex
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<strong>Discover</strong> <strong>the</strong> <strong>Roots</strong><br />
from Silvestris to Vinifera
The Republic of Turkey<br />
Official Name of Country : Republic of Turkey<br />
General Information : It is a dynamic emerging-market economy strategically located<br />
between Europe and Asia, bordering <strong>the</strong> Mediterranean,<br />
Aegean and Black Seas.<br />
Capital City : Ankara<br />
Government : Parliamentary Representative Democracy<br />
TURKEY;<br />
member of<br />
G20 industrial nations.<br />
Turkey's membership of international organizations: Turkey is a founding member of <strong>the</strong><br />
United Nations, <strong>the</strong> Organization of <strong>the</strong> Islamic Conference, <strong>the</strong> Organization for Economic<br />
Cooperation and Development and <strong>the</strong> Organization for Security and ooperation in Europe,<br />
a member state of <strong>the</strong> Council of Europe since 1949, and of NATO since 1952. Since 2005,<br />
Turkey is in accession negotiations with <strong>the</strong> European Union, having been an associate member<br />
since 1963. Turkey is also a member of <strong>the</strong> G20 industrial nations which brings toge<strong>the</strong>r <strong>the</strong><br />
20 largest economies of <strong>the</strong> world.<br />
Religion : Secular country. 99% of <strong>the</strong> total population is Muslim<br />
Population : 73 million (2009)<br />
Labour Force (Population) : 24.7 million (2009)<br />
Median Age : 28.8 (2009)<br />
Area : 783,562.38 km 2<br />
Coordinates : 35° 55' North, 32° 50' East<br />
Neighboring Countries : Bulgaria, Greece, Syria, Iraq, Iran, Azerbaijan, Armenia, Georgia<br />
Major Cities (Population) : ‹stanbul (12.6 million), Ankara (4.5 million), ‹zmir (3.8 million),<br />
Bursa (2.5 million), Adana (2 million)<br />
Climate : Temperate; hot, dry summers with mild, wet winters<br />
GDP : USD 618 billion (2009 - Current Prices)<br />
GDP Per Capita : USD 8,590 (2009)<br />
Exports Value : USD 102 billion (2009)<br />
Imports Value : USD 141 billion (2009)<br />
Tourism Revenue : USD 21.2 billion (2009)<br />
Tourist Number : 27.3 million people (2009)<br />
Foreign Direct Investment : USD 7.9 billion (2009)<br />
Number of Companies with<br />
Foreign Capital : 23,500 (2008)<br />
Inflation Rate : 6.5% (CPI - 2009)<br />
Major Exports Markets : Germany (9.6%), France (6.1%), UK (5.8%),<br />
Italy (5.8%); Iraq (5%) (2009)<br />
Major Imports Sources : Russia (14%), Germany (10%), China (9%),<br />
USA (6.1%), Italy (5.4%) (2009)<br />
Free Trade Agreements : Customs Union Agreement with <strong>the</strong> EU, Albania,<br />
Bosnia Herzegovina, Croatia, EFTA member countries<br />
(Switzerland, Norway, Iceland and Liechtenstein), Egypt,<br />
Georgia, Israel, Macedonia, Montenegro, Morocco, Palestine,<br />
Tunisia, Syria<br />
Airports : 45 (16 international)
Turkish<br />
Culinary Art<br />
“One of <strong>the</strong> most richly varied”<br />
The Turkish cuisine is rich and varied, from Aegean olive oil based vegetarian cuisine to famous<br />
spicy kebabs of south-eastern Anatolia, from dough/pastry based boreks, raviolis, pides, to<br />
tandir (slow cooking style of lamb).<br />
The huge variety in Turkish cuisine is due to several factors. In summary, <strong>the</strong> variety of products<br />
offered by <strong>the</strong> lands of Asia and Anatolia, <strong>the</strong> interaction with numerous different cultures<br />
over a long history, <strong>the</strong> new tastes developed in <strong>the</strong> palace kitchens of <strong>the</strong> Hittites, Seljuk,<br />
Greeks, Persians, Roman, Byzantine and Ottoman empires have all played a part in shaping<br />
<strong>the</strong> new character of our culinary culture.<br />
Turkish Cuisine, which in general consists of dishes with sauces prepared with grains, various<br />
vegetables and some meat, soups, cold dishes cooked with olive oil, pastry dishes and dishes<br />
made from wild greens and herbs has also produced a series of health foods such as pekmez,<br />
yogurt, and bulgur. The eating habits of <strong>the</strong> Turks, which reflect <strong>the</strong> changing tastes from one<br />
location to <strong>the</strong> next, gain a new meaning and near-sacredness during special occasions,<br />
celebrations and ceremonies.<br />
Artichoke Filling<br />
Region: Aegean, Mediterranean<br />
Ingredients: Artichoke, Rice, Olive Oil, Raisins, Dill, Parsley, Plums
Wines of Turkey<br />
Wines of Turkey is an umbrella body based in Turkey representing <strong>the</strong> Turkish wine<br />
sector and is <strong>the</strong> result of a strategic partnership between Turkey's seven leading<br />
wineries; Doluca, Kavaklidere, Kayra, Kocabag, Pamukkale, Sevilen and Vinkara.<br />
Its mission is to develop <strong>the</strong> wine market and culture of Turkey and to increase exports<br />
by making Wines of Turkey a generic brand associated with quality wine.<br />
Selected Activities between 2008 and 2011<br />
2008<br />
May London International Wine Fair<br />
2010<br />
February Press Trip from UK<br />
2010<br />
March Prowein Wine Exhibition<br />
2010<br />
May London International Wine Fair<br />
2010<br />
November Press Trip from Germany & Austria<br />
2011<br />
January Press Trip from Germany & Austria<br />
2011<br />
February Wine Tourism Conference in Portugal “East meets West”<br />
2011<br />
February “<strong>Discover</strong> <strong>the</strong> <strong>Roots</strong> from Silvestris to Vinifera Inaugural<br />
Wines of Turkey Conference & Tasting 2011” in Vinopolis<br />
2011<br />
March ITB Tourism Exhibition in Berlin<br />
2011<br />
March Prowein Wine Exhibition<br />
2011<br />
April Press Trip from UK<br />
2011<br />
May London International Wine Fair<br />
2011<br />
June Vinexpo Wine Exhibition
50°<br />
30°<br />
Wine History in<br />
Anatolia<br />
“The Neolithic Period”<br />
Vitis Vinifera’s Natural Distribution and<br />
Archaeological <strong>Discover</strong>ies.<br />
SAQQARA<br />
BUTO<br />
ABYDOS<br />
‘EN BESOR<br />
MINSHAT ABU OMAR<br />
TELL IBRAHIM AWAD<br />
According to archaeobotanists, <strong>the</strong> grape was discovered in <strong>the</strong> region<br />
of <strong>the</strong> East Anatolia, Georgia and Armenia trio.<br />
Vitis Vinifera grows in a 6000 km long band from <strong>the</strong> Middle East to<br />
Portugal and 1300 km wide from <strong>the</strong> Crimea to West Africa.<br />
Primal Vinifera in Eastern Anatolia<br />
Dr. Patrick E. McGovern Collecting<br />
Wild Grapevines<br />
(at <strong>the</strong> Headwaters of <strong>the</strong> Tigris River)<br />
ASLAN TEPE<br />
JERICHO<br />
JAWA<br />
HAMA<br />
BAB EDH-DHRA’<br />
KORUCUTEPE<br />
HASSEK HÖYÜK<br />
KURBAN HÖYÜK<br />
HABUBA KABIRA<br />
SHOMUTEPE<br />
SHULAVERI<br />
HAJJI FIRUZ TEPE<br />
NIPPUR<br />
URUK<br />
TEPE SIALK<br />
CHOKH<br />
GODIN TEPE<br />
TELLO<br />
FARUKHABAD<br />
SUSAD<br />
Turkey is situated between 30° and 50° latitude<br />
in <strong>the</strong> very Heart of <strong>the</strong> “Grand Terrain”.
Wine History in Anatolia<br />
“from <strong>the</strong> Bronze Age to Antiquity”<br />
The first traces of viticulture and winemaking<br />
in Anatolia date back 7,000 years. Wine had<br />
an indispensable role in <strong>the</strong> social lives of <strong>the</strong><br />
oldest civilizations of Anatolia <strong>the</strong> Hattis and<br />
<strong>the</strong> Hittites. It was <strong>the</strong> primary libation offered<br />
to <strong>the</strong> gods during rituals attended by royalty<br />
and high governors. Provisions protecting<br />
viticulture in Hittite law, and <strong>the</strong> custom of<br />
celebrating each vintage with a holiday, suggest<br />
that wine was important to both ancient<br />
economies and ancient cultural practices.<br />
Hittitie Decanter<br />
The Phrygians Introduced Wine to Greek Colonists on<br />
Anatolia’s Western Flank<br />
For <strong>the</strong> Phrygians, who lived in Anatolia after <strong>the</strong> Hittites, wine was an essential part of daily<br />
life and an important element in <strong>the</strong>ir diet along with olive oil, fish, and bread. The Phrygians<br />
introduced wine to Greek colonists on Anatolia’s western flank, and by <strong>the</strong> 6th century BC<br />
wine was being exported as far as France and Italy from trading and production centres such<br />
as Tabae (Tavas, near <strong>the</strong> present-day Pamukkale) and Klazomenai (near Urla) both in <strong>the</strong><br />
sou<strong>the</strong>rn Aegean region and Ainos (Enez) to <strong>the</strong> north. Knidos (today’s Datça), on <strong>the</strong><br />
southwest Mediterranean coast, and <strong>the</strong> island of Rhodes were also leading centres for <strong>the</strong><br />
wine trade. One of <strong>the</strong>se early Anatolian grapes, Misket, became known as Muscat in Europe.<br />
Ano<strong>the</strong>r variety from Smyrna (today’s Izmir), was used in <strong>the</strong> production of <strong>the</strong> famous wine<br />
of Pramnios, which is mentioned in Homer’s Iliad.<br />
Wine History in Anatolia<br />
“The Hellenistic Period Wine Regions”<br />
‹zmir<br />
“Pramneion, produced in <strong>the</strong> ‹zmir Region was a dry and full bodied<br />
wine with high tannin and alcohol.”<br />
Illias Odysseia<br />
Gallipoli<br />
“Phonecia colony Lampsakos (Lapseki) is known with its wines.”<br />
Strabo, Geografia<br />
Central Anatolia<br />
In <strong>the</strong> Galatia Region in Central Anatolia, sweet wine was produced<br />
called Scybelites.<br />
“Scybelites produced in Galatia always keeps its freshness as <strong>the</strong><br />
Halyntium wine of Sicily.”<br />
Gaius Plinius Secundus
Wine History in Anatolia<br />
“From <strong>the</strong> Ottoman Empire<br />
to <strong>the</strong> Turkish Republic”<br />
Later still, Turkish tribes arrived in Anatolia from Central Asia and <strong>the</strong>y, too, drank wine.<br />
Production continued even after Islam began to dominate <strong>the</strong> region, and a comfortable<br />
balance developed between Christian and Muslim residents: Christians, for <strong>the</strong> most part,<br />
produced <strong>the</strong> wine; both Christians and Muslims consumed it. During <strong>the</strong> long period of <strong>the</strong><br />
Ottoman Empire (1299–1923), wine production and trade were carried out exclusively by<br />
non-Muslim minorities (Greeks, Armenians, Syrians, and o<strong>the</strong>rs). However, what we today<br />
would call wine-bars, usually in Christian neighborhoods, were also patronized by Muslims.<br />
During <strong>the</strong> Ottoman period, <strong>the</strong> general atmosphere of tolerance was interrupted from time<br />
to time by official prohibitions on <strong>the</strong> use and sale of alcohol. Wine-bars were forced to close<br />
and heavy sanctions, even death penalties, were applied to those who didn’t obey <strong>the</strong> new<br />
rules. The prohibitions were always short-lived, however each time <strong>the</strong>y would be first loosened,<br />
<strong>the</strong>n eventually lifted completely. This regular reversal of policy had an economic reason: <strong>the</strong><br />
tax collected from wine sales was an important source of income for <strong>the</strong> Ottoman treasury,<br />
so any long-term banning of alcohol sales contradicted state interests. Even during periods<br />
of prohibition, vineyards were never uprooted: grape production was simply diverted to o<strong>the</strong>r<br />
types of consumption. A ready supply of grapes enabled wine production to recover rapidly<br />
after each hiatus.<br />
Wine production reached record levels and alcohol prohibitions ceased during <strong>the</strong> second<br />
half of <strong>the</strong> 19th century, in <strong>the</strong> atmosphere of tolerance and freedom brought about by <strong>the</strong><br />
Ottoman modernization movement. At <strong>the</strong> same time European vineyards were being<br />
devastated by an epidemic of phylloxera (a vine-attacking insect), reducing wine production<br />
dramatically. In order to meet <strong>the</strong> resulting surge in European demand, <strong>the</strong> Ottoman Empire’s<br />
wine exports increased substantially reaching 340 million litres in 1904.
Wine History in Anatolia<br />
“The Turkish Republic”<br />
There was a considerable amount of wine production before World War I and <strong>the</strong> War of<br />
Independence in Turkey. But wars affected production negatively, especially in <strong>the</strong> Thrace and<br />
Aegean regions.<br />
The production of all alcoholic beverages went under <strong>the</strong> control of government monopoly<br />
in 1927, with <strong>the</strong> exception of wine, for which private production and <strong>the</strong> development of<br />
vineyards was still permitted. This was specifically done to develop and protect wine production.<br />
The only restriction, which in today’s terms could be called “controlled wine regions-appellation<br />
controllée”, was <strong>the</strong> permissions given to wine production on specific regions where wine<br />
grapes were being produced. In 1928 <strong>the</strong> government began to support wine producers with<br />
technical knowhow and semi-financial support. (There was also support for export tax<br />
exemptions and a support fee/kg).<br />
M.Emile Bouffart was one of <strong>the</strong> first pioneering consultants who evaluated wines and <strong>the</strong><br />
wine regions in Turkey, including advising on where to develop wineries.<br />
In 1946 <strong>the</strong>re were 28 small sized wineries all around Turkey exploring <strong>the</strong> potential quality<br />
of wine production with different varieties and terroirs under <strong>the</strong> Government Monopoly.<br />
Marcel Biron was also one of <strong>the</strong> consultants working for <strong>the</strong> Government Monopoly and<br />
identifying different wine regions and wines in Turkey (1937-1947).<br />
The 1950’s government initiated French grape varieties for plantation in <strong>the</strong> Aegean and<br />
Thrace regions (Semillon, Clairette, Sylvaner, Gamay, Cinsaut, Pinot Noir and Cabernet<br />
Sauvignon are among <strong>the</strong> varieties planted and explored during <strong>the</strong>se dates).<br />
The subsequent decrease in quality began with <strong>the</strong> non-implementation of this “controlled<br />
wine regions” regulation as well as political changes in <strong>the</strong> 1960’s. Private producers stayed<br />
in <strong>the</strong> market throughout this period, but remained relatively small in size.<br />
By <strong>the</strong> late 1980s, as <strong>the</strong> Turkish economy began to integrate with o<strong>the</strong>r global economies<br />
and deregulation became more prevalent, <strong>the</strong> tourism sector also began to develop, thus<br />
substantially boosting wine sales. This was <strong>the</strong> impetus for <strong>the</strong> wineries to invest in <strong>the</strong> latest<br />
technology, machineries, to develop <strong>the</strong>ir wineries, begin investment in <strong>the</strong>ir vineyards and<br />
plant international and local grape varieties to international quality standards.
TODAY<br />
Facts and Figures<br />
about <strong>the</strong> Turkish Wine Market (2009)<br />
The total alcoholic beverage production in Turkey is 1,046 mio litres.<br />
Wine consumption constitutes 7% of total alcoholic beverage consumption.<br />
The o<strong>the</strong>rs are: Beer 57%, Rak› 25%, O<strong>the</strong>r 8% and Vodka 5%.<br />
Turkey’s Wine Production is around 75 mio litres per year.<br />
Wine exports constitute 2.62% of total production and by volume is 3.64 mio litres<br />
and by value $7,800,000.<br />
Turkey ranks sixth in <strong>the</strong> world for grape production with 3,850,000 tonnes produced annually<br />
and is <strong>the</strong> sixth largest grape-growing area at 486,000 ha after Italy, China, USA,<br />
France and Spain.<br />
In Turkey around 2% of total grape production is used for wine making.<br />
The consumption per capita is around 1 litre per annum.<br />
Award-winning Turkish Wines (2010)<br />
During 2010 Turkish wines won a total of 155 medals (including gold) in prominent competitions<br />
throughout <strong>the</strong> world, becoming <strong>the</strong> most successful year for Turkish wines so far.<br />
Turkish wines also scored a coup at <strong>the</strong> 2010 London International Wine Fair, where <strong>the</strong>y<br />
were promoted by Wines of Turkey, when <strong>the</strong> wines scooped numerous medals and awards<br />
in IWC 2010, IWSC 2010 and <strong>the</strong> Decanter World Wine Awards 2010. Thirty-nine Turkish<br />
wines were entered into <strong>the</strong> IWC 2010 with a 72% award rate.<br />
You may obtain <strong>the</strong> awards list for 2010 from <strong>the</strong> Wines of Turkey Office or UK PR<br />
Representative.
BOZCAADA<br />
ED‹RNE<br />
ÇANAKKALE<br />
‹ZM‹R<br />
Wine Regions<br />
of Turkey<br />
KIRKLAREL‹<br />
TEK‹RDA⁄<br />
AVfiA<br />
MAN‹SA<br />
Based on agricultural regions<br />
Marmara<br />
Aegean<br />
Mediterranean<br />
UfiAK<br />
DEN‹ZL‹<br />
ELMALI<br />
ADAPAZARI<br />
ANKARA<br />
NEVfiEH‹R
TOKAT<br />
Mid-Sou<strong>the</strong>rn Anatolia<br />
Mid-Nor<strong>the</strong>rn Anatolia<br />
Mid-Eastern Anatolia<br />
South East Anatolia<br />
MALATYA<br />
ELAZI⁄<br />
D‹YARBAKIR
MARMARA<br />
GREECE<br />
AEGEAN SEA<br />
BULGARIA<br />
North : 42° 5'58.62"N<br />
South : 40°14'37.61"N<br />
East : 31° 1'21.16"E<br />
West : 26° 2'23.22"E<br />
ED‹RNE KIRKLAREL‹<br />
TEK‹RDA⁄<br />
AVfiA<br />
MARMARA SEA<br />
Altitude:<br />
BLACK SEA<br />
ADAPAZARI<br />
Location:<br />
Marmara designates a region spread across sou<strong>the</strong>rn Bulgaria (Nor<strong>the</strong>rn Thrace), north-eastern<br />
Greece (Western Thrace) and north-western Turkey.<br />
Marmara has borders on three seas: <strong>the</strong> Black Sea, <strong>the</strong> Aegean Sea and <strong>the</strong> Sea of Marmara.<br />
Climate:<br />
Typical Mediterranean climate with hot summers and mild winters. It has maritime climatic<br />
conditions.<br />
Precipitation differs between 400 -1000 mm with an average of 550 mm per year.<br />
The long-term mean temperature differs between 12 and 16°C.<br />
It's quite humid (average 73%).<br />
Soil Type:<br />
Soil changes from lime to gravelly loam and to dense cracking clays depending on <strong>the</strong> sub<br />
region.<br />
Wine Grape Production Share:<br />
The Marmara region accounts for 13.6% of all <strong>the</strong> wine produced in Turkey.<br />
The Grape Varieties of <strong>the</strong> Region are:<br />
Indigenous Varieties: Adakaras›, Kalecik Karas›, Papaz Karas›.<br />
International Varieties: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Cinsault, Gamay,<br />
Merlot, Riesling, Sauvignon Blanc, Semillion, Shiraz (Syrah), Viognier.<br />
5200<br />
3000<br />
2000<br />
1500<br />
1000<br />
500<br />
50<br />
0
AEGEAN<br />
BOZCAADA<br />
AEGEAN SEA<br />
North : 40°43'41.81"N<br />
South : 36°51'4.99"N<br />
East : 30° 5'10.61"E<br />
West : 25°59'53.50"E<br />
ÇANAKKALE<br />
MAN‹SA<br />
‹ZM‹R<br />
MARMARA SEA<br />
DEN‹ZL‹<br />
BLACK SEA<br />
Altitude:<br />
Location:<br />
The Aegean region is <strong>the</strong> western part of Turkey facing <strong>the</strong> Aegean Sea and Greek Islands.<br />
Climate:<br />
Typical Mediterranean climate with hot summers and mild winters. It has a maritime climate<br />
in coastal parts (vineyards are at an altitude of 150 metres and are closer to say Bari or A<strong>the</strong>ns)<br />
and continental climatic conditions (in <strong>the</strong> Anatolian plateau, <strong>the</strong> vineyards are at a height of<br />
900 metres.<br />
Precipitation differs between 400 - 1000 mm with an average of 550 mm per year. There are<br />
about 80 days with precipitation, mainly during winter.<br />
The long-term mean temperature differs between 16-20°C in coastal parts and 12-16°C in<br />
inland parts. At high altitudes temperatures can rise to 40°C during summer and fall to -10°C<br />
in winter.<br />
Soil Type:<br />
Differs from clay loam in <strong>the</strong> lower elevations to calcarious chalks.<br />
Wine Grape Production Share:<br />
The Aegean region accounts for 52.7% of all <strong>the</strong> wine produced in Turkey.<br />
The Grape Varieties of <strong>the</strong> Region are:<br />
Indigenous Varieties: Bo¤azkere, Bornova Misketi, Çalkaras›, Çavufl, Dimrit, Kalecik Karas›,<br />
Karalahna, Kuntra, Narince, Öküzgözü, Sultaniye, Vasilaki.<br />
International Varieties: Alicante Bouchet, Cabernet Franc, Cabernet Sauvignon, Carignan,<br />
Chardonnay, Grenache, Malbec, Merlot, Mourvedre, Petit Verdot, Pinot Noir, Sangiovese,<br />
Sauvignon Blanc, Shiraz (Syrah), Tempranillo, Viognier.<br />
5200<br />
3000<br />
2000<br />
1500<br />
1000<br />
500<br />
50<br />
0
MEDITERRANEAN<br />
AEGEAN SEA<br />
North : 36°55'20.97"N<br />
South : 36°27'5.37"N<br />
East : 30°14'28.52"E<br />
West : 29°39'44.31"E<br />
MEDITERRANEAN SEA<br />
Altitude:<br />
Location:<br />
The Mediterranean region is <strong>the</strong> sou<strong>the</strong>rn part of Turkey facing <strong>the</strong> Mediterranean Sea.<br />
Climate:<br />
Typical Mediterranean climate with hot summers and mild winters. It has a maritime climatic<br />
character.<br />
Precipitation differs between 400-600 mm with an average of 500 mm per year.<br />
The long-term mean temperature differs between 12 and 16°C.<br />
Soil Type:<br />
Differs from pebbly clay loam to calcareous chalks.<br />
ELMALI<br />
Wine Grape Production Share:<br />
The Mediterranean region accounts for 0.2% of all <strong>the</strong> wine produced in Turkey.<br />
The Grape Varieties of <strong>the</strong> Region are:<br />
Indigenous Varieties: Bo¤azkere, Kalecik Karas›, Öküzgözü.<br />
International Varieties: Cabernet Sauvignon, Chardonnay, Malbec, Merlot, Pinot Noir, Sauvignon<br />
Blanc, Shiraz (Syrah).<br />
5200<br />
3000<br />
2000<br />
1500<br />
1000<br />
500<br />
50<br />
0
MID-SOUTHERN<br />
ANATOLIA<br />
MEDITERRANEAN SEA<br />
North : 39°23'5.36"N<br />
South : 38°19'34.09"N<br />
East : 35° 4'40.66"E<br />
West : 34°14'41.79"E<br />
NEVfiEH‹R<br />
Altitude:<br />
Location:<br />
Mid-Sou<strong>the</strong>rn Anatolia is surrounded by Kayseri, K›rflehir, Aksaray and Ni¤de.<br />
Climate:<br />
Hot dry summers and cold winters. It has a continental climatic character.<br />
Cappadocia has a steppe climate, <strong>the</strong>re is a great temperature difference between day and<br />
night. It is cooler and drier than in <strong>the</strong> popular tourist areas of <strong>the</strong> Mediterranean and <strong>the</strong><br />
Aegean coasts.<br />
Precipitation differs between 400-600 mm with an average of 500 mm per year.<br />
The long-term mean temperature differs between 8 and 12°C.<br />
Soil Type:<br />
Sand, sandstone, decomposed volcanic, tuffa. Its poor volcanic soil is well suited to <strong>the</strong> cultivation<br />
of vines.<br />
Wine Grape Production Share:<br />
The Mid-Sou<strong>the</strong>rn Anatolia region accounts for 12.1% of all <strong>the</strong> wine produced in Turkey.<br />
The Grape Varieties of <strong>the</strong> Region are:<br />
Indigenous Varieties: Dimrit, Emir, Kalecik Karas›, Narince, Öküzgözü,<br />
International Varieties: Chardonnay, Malbec, Sauvignon Blanc, Tempranillo.<br />
5200<br />
3000<br />
2000<br />
1500<br />
1000<br />
500<br />
50<br />
0
MID-NORTHERN<br />
ANATOLIA<br />
AEGEAN SEA<br />
BULGARIA<br />
GREECE<br />
North : 40°45'26.49"N<br />
South : 38°12'49.75"N<br />
East : 33°37'51.75"E<br />
West : 28°44'6.22"E<br />
Location:<br />
Mid-Nor<strong>the</strong>rn Anatolia consists of <strong>the</strong> two separate regions of Ankara and Uflak. Uflak is in<br />
<strong>the</strong> west of <strong>the</strong> region and Ankara is <strong>the</strong> more north-eastern part of <strong>the</strong> region. The Mid-<br />
Nor<strong>the</strong>rn region is <strong>the</strong> heart of Anatolia right in <strong>the</strong> centre of Turkey.<br />
Climate:<br />
Hot dry summers and cold winters. It has a continental climatic character.<br />
This region, especially Ankara (<strong>the</strong> Kalecik subregion) with its more continental climate of<br />
harsh winters and hot summers, is home for varieties like Kalecik Karas›.<br />
Precipitation differs between 200 - 400 mm with an average of 300 mm per year.<br />
The long-term mean temperature differs between 8 and 12°C.<br />
Soil Type:<br />
Pebbly clay loam<br />
MARMARA SEA<br />
UfiAK<br />
MEDITERRANEAN SEA<br />
ANKARA<br />
Altitude:<br />
BLACK SEA<br />
Wine Grape Production Share:<br />
The Mid-Nor<strong>the</strong>rn Anatolia region accounts for 3.3% of all <strong>the</strong> wine produced in Turkey.<br />
The Grape Varieties of <strong>the</strong> Region are:<br />
Indigenous Varieties: Bo¤azkere, Kalecik Karas›, Öküzgözü.<br />
International Varieties: Shiraz (Syrah).<br />
5200<br />
3000<br />
2000<br />
1500<br />
1000<br />
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MID-EASTERN<br />
ANATOLIA<br />
TOKAT<br />
MEDITERRANEAN<br />
SEA<br />
North : 40°55'34.54"N<br />
South : 37°53'2.99"N<br />
East : 40°22'58.61"E<br />
West : 35°27'45.19"E<br />
ELAZI⁄<br />
MALATYA<br />
SYRIA<br />
BLACK SEA<br />
Altitude:<br />
Location:<br />
Mid-Eastern Anatolia is located in <strong>the</strong> east of Turkey. Tokat is at <strong>the</strong> north-west corner of<br />
this area which is close to <strong>the</strong> Black Sea. Elaz›¤ and Malatya are located nearer to <strong>the</strong> sou<strong>the</strong>ast<br />
of Turkey.<br />
Climate:<br />
The dominant climate in <strong>the</strong> Elaz›¤ and Malatya provinces is <strong>the</strong> terrestrial climate. The winter<br />
is cold and precipitant whereas summer is hot and dry. However, due to <strong>the</strong> natural and<br />
artificial lakes around <strong>the</strong> city, some partial variations from <strong>the</strong> climate are experienced.<br />
Tokat's climate represents a transition between <strong>the</strong> Central Black Sea and <strong>the</strong> Inner Anatolia<br />
climates. The climate is somewhat harsher at high altitude levels and in <strong>the</strong> sou<strong>the</strong>rn sections<br />
of <strong>the</strong> province.<br />
Precipitation differs between 600 - 1000 mm with an average of 750 mm per year.<br />
The long-term mean temperature differs between 12 and 16°C.<br />
Soil Type:<br />
Tokat: River bed and glaciated aluvial fan<br />
Elaz›¤ & Malatya: Red clay and decomposed granites varying to light chalky clay soils.<br />
Wine Grape Production Share:<br />
The Mid-Eastern Anatolia region accounts for 14.7% of all <strong>the</strong> wine produced in Turkey.<br />
The Grape Varieties of <strong>the</strong> Region are:<br />
Indigenous Varieties: Bo¤azkere, Narince, Öküzgözü.<br />
International Varieties: N/A<br />
IRAQ<br />
GEORGIA<br />
ARMENIA<br />
IRAN<br />
5200<br />
3000<br />
2000<br />
1500<br />
1000<br />
500<br />
50<br />
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SOUTH-EAST<br />
ANATOLIA<br />
MEDITERRANEAN<br />
SEA<br />
North : 38°43'9.47"N<br />
South : 37°31'1.57"N<br />
East : 41°18'54.10"E<br />
West : 39° 7'6.53"E<br />
BLACK SEA<br />
SYRIA<br />
Location:<br />
South-East Anatolia is in <strong>the</strong> south-eastern corner of Turkey, bordering Iraq and Syria.<br />
Climate:<br />
Rough and dry terrestrial climate is dominant in <strong>the</strong> Diyarbak›r province. Very hot during <strong>the</strong><br />
day and cold at night during growing season.<br />
Precipitation differs between 600 - 1000 mm with an average of 750 mm per year.<br />
The long-term mean temperature differs between 12 and 16°C.<br />
Soil Type:<br />
Decomposed sandstone to red clays<br />
Wine Grape Production Share:<br />
The South-East Anatolia region accounts for 3.4% of all <strong>the</strong> wine produced in Turkey.<br />
The Grape Varieties of <strong>the</strong> Region are:<br />
Indigenous Varieties: Bo¤azkere.<br />
International Varieties: N/A<br />
D‹YARBAKIR<br />
Altitude:<br />
IRAQ<br />
GEORGIA<br />
ARMENIA<br />
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2000<br />
1500<br />
1000<br />
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IRAN
TURKEY’S<br />
WINE GRAPE<br />
PRODUCTION<br />
Turkey has more than 1200-1500 named grape varities of which 600-800 are genetically<br />
different. There are around 30 outstanding wine grape varieties among all <strong>the</strong>se types.<br />
The indigenous and international grape varieties below are those that are widely used for wine<br />
making.<br />
Adakaras›, Alicante Bouchet, Bo¤azkere, Bornova Misketi, Cabernet Franc, Cabernet Sauvignon,<br />
Carignan, Chardonnay, Cinsault, Çalkaras›, Çavufl, Dimrit, Emir, Gamay, Grenache, Kalecik<br />
Karas›, Karalahna, Kuntra, Malbec, Merlot, Narince, Öküzgözü, Papazkaras›, Petit Verdot, Pinot<br />
Noir, Riesling, Sangiovese, Sauvignon Blanc, Semillon, Shiraz, Sultaniye, Tempranillo, Vasilaki,<br />
Viognier.<br />
ED‹RNE<br />
ÇANAKKALE<br />
BOZCAADA<br />
KIRKLAREL‹<br />
‹ZM‹R<br />
TEK‹RDA⁄<br />
AVfiA<br />
MAN‹SA<br />
DEN‹ZL‹<br />
UfiAK<br />
ELMALI<br />
ADAPAZARI<br />
ANKARA<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
ADAPAZARI: Sauvignon Blanc.<br />
ANKARA: Bo¤azkere, Kalecik Karas›, Öküzgözü.<br />
AVfiA: Adakaras›, Cabernet Sauvignon, Chardonnay, Merlot, Shiraz.<br />
BOZCAADA: Cabernet Sauvignon, Çavufl, Karalahna, Kuntra, Merlot, Vasilaki.<br />
ÇANAKKALE: Cabernet Sauvignon, Chardonnay, Grenache, Merlot, Sauvignon Blanc, Shiraz, Cabernet Franc.<br />
DEN‹ZL‹: Bo¤azkere, Cabernet Franc, Cabernet Sauvignon, Chardonnay, Çalkaras›, Dimrit, Kalecik Karas›,<br />
Merlot, Narince, Öküzgözü, Petit Verdot, Pinot Noir, Sangiovese, Sauvignon Blanc, Shiraz, Sultaniye.<br />
D‹YARBAKIR: Bo¤azkere.<br />
ED‹RNE: Cabernet Sauvignon, Merlot, Shiraz.<br />
ELAZI⁄: Bo¤azkere, Öküzgözü.
Summary information about <strong>the</strong> major grape varieties<br />
that are used to make wine:<br />
Indigenous<br />
Grape Varieties<br />
Emir<br />
The total production of Narince<br />
in Turkey is around 5,500 tons.<br />
The major planting is in <strong>the</strong> Mid-<br />
Sou<strong>the</strong>rn Anatolia region. Please<br />
find more detailed information<br />
on Emir in <strong>the</strong> following pages.<br />
Narince<br />
The total production of Narince<br />
in Turkey is around 6,150 tons.<br />
The major planting is in <strong>the</strong> Mid-<br />
Eastern Anatolia region. Please<br />
find more detailed information<br />
on Narince in <strong>the</strong> following pages.<br />
Sultaniye<br />
The total production of Sultaniye<br />
in Turkey is around 14,000 tons.<br />
The major planting is in <strong>the</strong><br />
Aegean region. Please find more<br />
detailed information on Sultaniye<br />
in <strong>the</strong> following pages.<br />
Bornova Misketi<br />
The total production of Bornova<br />
Misketi in Turkey is around 910<br />
tons. The major planting is in <strong>the</strong><br />
Aegean region. Please find more<br />
detailed information on Bornova<br />
Misketi in <strong>the</strong> following pages.<br />
TOKAT<br />
MALATYA<br />
Çalkaras›<br />
The total production of Çalkaras›<br />
in Turkey is around 5,000 tons<br />
and is planted in <strong>the</strong> Aegean<br />
region. Please find more detailed<br />
information on Çalkaras› in <strong>the</strong><br />
following pages.<br />
Kalecik Karas›<br />
The total production of Kalecik<br />
Karas› in Turkey is around 6,885<br />
tons. The major plantings are in<br />
<strong>the</strong> Aegean, Mid-Nor<strong>the</strong>rn and<br />
Mid-Sou<strong>the</strong>rn Anatolia regions.<br />
Please find more detailed<br />
information on Kalecik Karas› in<br />
<strong>the</strong> following pages.<br />
Öküzgözü<br />
The total production of<br />
Öküzgözü in Turkey is around<br />
11,830 tons. The major plantings<br />
are in Mid-Eastern Anatolia and<br />
<strong>the</strong> Aegean regions. Please find<br />
more detailed information on<br />
Öküzgözü in <strong>the</strong> following pages.<br />
Bo¤azkere<br />
The total production of<br />
Bo¤azkere in Turkey is around<br />
8,850 tons. The major planting is<br />
in South East Anatolia. Please find<br />
more detailed information on<br />
Bo¤azkere in <strong>the</strong> following pages.<br />
ELAZI⁄<br />
D‹YARBAKIR<br />
International<br />
Grape Varieties<br />
Sauvignon Blanc<br />
The total production of<br />
Sauvignon Blanc in Turkey is<br />
around 1,165 tons. The plantings<br />
are in Aegean, Marmara, Mid-<br />
Sou<strong>the</strong>rn Anatolia and<br />
Mediterranean regions.<br />
Chardonnay<br />
The total production of<br />
Chardonnay in Turkey is around<br />
1,135 tons. The plantings are in<br />
Aegean, Marmara, Mid-Sou<strong>the</strong>rn<br />
Anatolia and Mediterranean<br />
regions.<br />
Merlot<br />
The total production of Merlot<br />
in Turkey is around 2,840 tons.<br />
The plantings are in Aegean,<br />
Marmara and Mediterranean<br />
regions.<br />
Cabernet Sauvignon<br />
The total production of Cabernet<br />
Sauvignon in Turkey is around<br />
3,125 tons. The plantings are in<br />
Aegean, Marmara and<br />
Mediterranean regions.<br />
Shiraz (Syrah)<br />
The total production of Shiraz<br />
(Syrah) in Turkey is around<br />
11,932 tons. The plantings are in<br />
Aegean, Mid-Nor<strong>the</strong>rn Anatolia<br />
and Marmara regions.<br />
ELMALI: Bo¤azkere, Cabernet Sauvignon, Chardonnay, Kalecik Karas›, Malbec, Merlot, Öküzgözü,<br />
Pinot Noir, Sauvignon Blanc, Shiraz.<br />
‹ZM‹R: Alicante Bouchet, Bornova Misketi, Cabernet Sauvignon, Carignan, Chardonnay, Grenache, Merlot,<br />
Petit Verdot, Sangiovese, Sauvignon Blanc, Shiraz, Viognier.<br />
KIRKLAREL‹: Merlot, Papazkaras›.<br />
MALATYA: Öküzgözü.<br />
MAN‹SA: Alicante Bouchet, Bornova Misketi, Carignan, Chardonnay, Grenache, Kalecik Karas›, Merlot,<br />
Öküzgözü, Sangiovese, Sauvignon Blanc, Shiraz, Malbec, Tempranillo.<br />
NEVfiEH‹R: Chardonnay, Dimrit, Emir, Kalecik Karas›, Narince, Öküzgözü, Sauvignon Blanc, Malbec, Tempranillo.<br />
TEK‹RDA⁄: Cabernet Franc, Cabernet Sauvignon, Cinsault, Gamay, Kalecik Karas›, Merlot, Papazkaras›, Riesling,<br />
Sauvignon Blanc, Semillon, Shiraz, Viognier.<br />
TOKAT: Narince.<br />
UfiAK: Bo¤azkere, Kalecik Karas›, Öküzgözü, Shiraz.
EM‹R<br />
Pronunciation: Eh-mere<br />
ORIGIN (Sub Region)<br />
Mid-Sou<strong>the</strong>rn Anatolia (Nevflehir / Cappadocia)<br />
OTHER REGIONS (Sub Regions)<br />
Not Available<br />
GENERAL INFORMATION<br />
• Emir is a native white grape of Cappadocia and most of <strong>the</strong> grape is planted in <strong>the</strong> Nevflehir<br />
province. It acquired its name (Emir = Ruler / Lord), from <strong>the</strong> fact that it was a quite popular<br />
wine at <strong>the</strong> local lords’ tables. It was used since <strong>the</strong> Roman times to make crisp, refreshing<br />
wines.<br />
•Emir makes straw yellow coloured wines with green reflections; famously with green apple<br />
and minerals on <strong>the</strong> nose. On <strong>the</strong> palate it makes lively, crisp wines. Wines are; light-medium<br />
bodied, light yellow colour, high acidity and delicate.<br />
• Emir is used in sparkling and still wine making. Does not match with oak and generally should<br />
be consumed in 1-2 years, no malolactic.<br />
DETAILED INFORMATION<br />
Climate: Cappadocia has a steppe climate, <strong>the</strong>re is a great temperature difference between<br />
day and night. It is cooler and drier than in <strong>the</strong> popular tourist areas of <strong>the</strong> Mediterranean and<br />
<strong>the</strong> Aegean coasts.<br />
Soil: Sand, sandstone, decomposed volcanic, tuffa. Emir flourishes on <strong>the</strong> volcanic soils of<br />
Cappadocia, rich in minerals.<br />
Berry: Emir has slightly oval, green-yellow, middle sized berries, on middle sized conical clusters.<br />
Ripening: Mid season.<br />
AROMA PROFILE<br />
Apple (green/yellow), Pineapple, Kiwi, Lemon, Blood Orange, White Rose.<br />
FOOD & WINE MATCH<br />
Salmon and o<strong>the</strong>r Oily Fish, Shellfish, Asparagus, Chicken with Tomato Sauces, Pasta with<br />
White Creamy Sauce, Salads without Vinegar, Sushi.<br />
NEVfiEH‹R<br />
(CAPPADOCIA)
NAR‹NCE<br />
Pronunciation: Nah-rin-djeh<br />
ORIGIN (Sub Region)<br />
Mid-Sou<strong>the</strong>rn Anatolia (Tokat)<br />
OTHER REGIONS (Sub Regions)<br />
Mid-Sou<strong>the</strong>rn Anatolia (Nevflehir / Cappadocia)<br />
GENERAL INFORMATION<br />
• Narince means “delicately” in Turkish.<br />
• Mainly grown in Tokat and along <strong>the</strong> Yeflil›rmak (river).<br />
• Wines produced from Narince are usually dry. It has yellow-green colour and sophisticated<br />
fruit flavour.<br />
• Since <strong>the</strong> acidity level is high, wine gains a complex bouquet with aging.<br />
• Narince makes straw yellow coloured wines with floral notes, yellow fruit and citrus aromas<br />
on <strong>the</strong> nose. On <strong>the</strong> palate, it produces round, medium to full bodied wines, balanced with<br />
good acidity. It is usually treated with oak.<br />
DETAILED INFORMATION<br />
Climate: The climate in Tokat, where <strong>the</strong> grape originates from, represents a transition between<br />
<strong>the</strong> Central Black Sea and <strong>the</strong> Inner Anatolian climates. The climate is somewhat harsher at<br />
high altitude levels and in <strong>the</strong> sou<strong>the</strong>rn sections of <strong>the</strong> province.<br />
Soil: River bed and glaciated aluvial fan.<br />
Berry: Narince has large, oval, yellowish-green berries with bronze discolourisation, with large<br />
conical clusters with one or two shoulders.<br />
Ripening: Narince is harvested in <strong>the</strong> second half of September.<br />
AROMA PROFILE<br />
Orange, Grapefruit, Lime, White Pineapple, Quince, Floral, Plumeria, Acaccia, Fruit Blossom,<br />
Basil, Ripe Green Apple, Walnut.<br />
FOOD & WINE MATCH<br />
Oily Grilled Fish, Spicy Chicken, Eggplant Salad, Dishes with Onion, Hors d’oeuvres.<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
TOKAT
SULTAN‹YE<br />
Pronunciation: Sool-tah-nee-yeh<br />
ORIGIN (Sub Region)<br />
Aegean (Denizli)<br />
OTHER REGIONS (Sub Regions)<br />
Aegean (Manisa)<br />
GENERAL INFORMATION<br />
• Mainly grown in Denizli and Manisa.<br />
• Mostly consumed as table grape and raisins however it is also used in wine making.<br />
• Gives light, easy to drink fruit flavoured and fresh wines.<br />
• Dry and semi-dry wines can be produced with this type of grape.<br />
DETAILED INFORMATION<br />
Climate: In general <strong>the</strong> Aegean region has a mild climate. However, it becomes harsher at<br />
altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There<br />
are about 80 days with precipitation, mainly during winter.<br />
Soil: Differs from clay loam in <strong>the</strong> lower elevations to calcarious chalks at 1100 m.<br />
Berry: Medium sized round.<br />
Ripening: Mid-season.<br />
AROMA PROFILE<br />
Asparagus, Pear, Pineapple, Floral, Mango, Lemon, Golden and Green Apples, Hay.<br />
FOOD & WINE MATCH<br />
Grilled or Steamed Fish, Shellfish, Chicken, Pasta with White Creamy Sauces.<br />
DEN‹ZL‹
BORNOVA M‹SKET‹<br />
Pronunciation: Born-ova Mis-ket-ee<br />
ORIGIN (Sub Region)<br />
Aegean (‹zmir)<br />
OTHER REGIONS (Sub Regions)<br />
Aegean (Manisa)<br />
GENERAL INFORMATION<br />
• This grape is grown in and around <strong>the</strong> Aegean city of ‹zmir. Bornova Misketi (Muscat) displays<br />
<strong>the</strong> characteristics flavour and aromas of Muscat.<br />
• Bornova Misketi (Muscat) produces quite aromatic, lively, light, easy drinking and dry to<br />
lusciously sweet wines.<br />
• The aroma of Bornova Misketi (Muscat) is reminiscent of honeysuckle , basil, roses, mint,<br />
honey, bergamot, lemon balm, orange flowers, daisies, grapefruit and melon.<br />
DETAILED INFORMATION<br />
Climate: The vineyards are at an altitude of 150 metres, with a climate closer to say Bari or<br />
A<strong>the</strong>ns, while on <strong>the</strong> Anatolian plateau, <strong>the</strong> vineyards are at a height of 900 metres and <strong>the</strong><br />
climate is closer to <strong>the</strong> Rhône Valley, though with less rainfall.<br />
Soil: Clay and gravel.<br />
Berry: The grapes are medium in size, with ripe grapes being pinkish in colour.<br />
Ripening: Mid season.<br />
AROMA PROFILE<br />
Tropical Fruits, Flowers, Citrus, Thyme, Bergamot and Bay Leaves.<br />
FOOD & WINE MATCH<br />
Dry Muscat is an excellent aperitif. Besides it is an excellent accompaniment to cheese that<br />
doesn’t over power its flavour, snacks and seafood appetizers and salads.<br />
Sweet Muscat goes well with caramelized and cheese-based desserts, stewed quince and<br />
cheeses such as cheddar, soft old cheeses and blue cheeses.<br />
‹ZM‹R<br />
MAN‹SA
GENERAL INFORMATION<br />
• Ano<strong>the</strong>r Aegean grape is <strong>the</strong> Çalkaras›, which is native to Denizli and makes lively rosé wines<br />
as well as light, fruity reds.<br />
• One of <strong>the</strong> most significant characteristics of Çalkaras› is <strong>the</strong> high acidity it gives to <strong>the</strong> wine.<br />
It helps to make lively and balanced, especially, rose wines.<br />
• The wines made from Çalkaras› generally have medium to high alcohol levels.<br />
DETAILED INFORMATION<br />
Climate: In general <strong>the</strong> Aegean region has a mild climate. However, it becomes harsher at<br />
altitude. Temperatures can rise to 40°C during summer and fall to -10 °C in winter. There<br />
are about 80 days with precipitation, mainly during winter.<br />
Soil: Differs from clay loam in <strong>the</strong> lower elevations to calcarious chalks at 1100 m.<br />
Berry: The colour is purplish black. It has an ellipsoidal form. Berry size is small to medium.<br />
Ripening: Mid season.<br />
AROMA PROFILE<br />
Peaches, Strawberry, Fresh red fruits, Ripe white fruits.<br />
ÇALKARASI<br />
Pronunciation: Chal-car-ah-ser<br />
(with 'er' as in British 'fa<strong>the</strong>r')<br />
ORIGIN (Sub Region)<br />
Aegean (Denizli/Çal)<br />
OTHER REGIONS (Sub Regions)<br />
Not Available<br />
FOOD & WINE MATCH<br />
Rose wines made from Çalkaras› will match with Amuse Bouches, Oriental Dishes, Sea Food,<br />
Lightly Spicy Pastas.<br />
DEN‹ZL‹
GENERAL INFORMATION<br />
• Kalecik Karas› means <strong>the</strong> “black from <strong>the</strong> small castle”. Kalecik is a small village (65 km nor<strong>the</strong>ast<br />
of Ankara) in Central Anatolia with a castle. Kalecik Karas› is grown mainly near <strong>the</strong><br />
K›z›l›rmak river valley.<br />
• Kalecik Karas› yields a wine with “dried red rose” colour, with a sugar candy / boiled candy<br />
aroma on <strong>the</strong> nose, quite typical of <strong>the</strong> variety. Better examples have a vibrant, fruity nose,<br />
with red fruits.<br />
• On <strong>the</strong> palate, wine is medium bodied, low on tannins; fresh and lively, with a crisp acidity.<br />
• In <strong>the</strong> hotter climates, alcohol can reach high levels, rendering <strong>the</strong> wine heavy.<br />
DETAILED INFORMATION<br />
Climate: Although Ankara has hot, dry summers and cold, snowy winters; <strong>the</strong> river K›z›l›rmak<br />
creates a special microclimate in <strong>the</strong> Kalecik area, making it milder in <strong>the</strong> winter.<br />
Soil: Pebbly clay loam.<br />
Berry: Kalecik Karas› has blue-black coloured, medium sized, round berries with thick skins.<br />
It has medium size, conical, compact clusters.<br />
Ripening: It ripens around second half of September.<br />
AROMA PROFILE<br />
Red Berries, Cherry, Strawberry, Raspberry, Cotton Candy, Pyrezine, Game or Stable.<br />
FOOD & WINE MATCH<br />
Pizza, Meat with Tomato Sauce, Grilled Cutlet, Pasta with Tomato Sauce.<br />
TEK‹RDA⁄<br />
MAN‹SA<br />
DEN‹ZL‹<br />
UfiAK<br />
ELMALI<br />
ANKARA<br />
KALEC‹K KARASI<br />
Pronunciation: Kah-le-djic-car-ah-ser<br />
(with 'er' as in British 'fa<strong>the</strong>r')<br />
ORIGIN (Sub Region)<br />
Mid-Nor<strong>the</strong>rn Anatolia (Ankara /Kalecik)<br />
OTHER REGIONS (Sub Regions)<br />
Aegean (Denizli, Manisa, Uflak, Elmal›)<br />
Mid-Sou<strong>the</strong>rn Anatolia (Nevflehir / Cappadocia)<br />
Marmara (Tekirda¤)<br />
NEVfiEH‹R<br />
(CAPPADOCIA)
GENERAL INFORMATION<br />
• Native to Eastern Anatolia, Öküzgözü derives its name from <strong>the</strong> fact that it has large, black<br />
berries that resemble a bull’s eye.<br />
• On <strong>the</strong> palate, it is medium bodied, producing round, fruity wines, with some tannins and<br />
ra<strong>the</strong>r lively acidity. Alcohol level is usually between 12.5% and 13.5 %.<br />
• Öküzgözü is high in acidity, medium to low in alcohol content and its medium body offers<br />
a delicate bouquet.<br />
• It has fruit and floral flavours, making soft and easy to drink wines.<br />
• Due to its acidity, it can age well.<br />
• Öküzgözü is usually blended with Bo¤azkere.<br />
DETAILED INFORMATION<br />
Climate: The grape prefers cold winters and hot, dry summer seasons. In Elaz›¤ and Malatya,<br />
<strong>the</strong> vineyards are 850-1100 metres high. Euphrates and its two dams (Keban and Karakaya)<br />
have changed <strong>the</strong> climate in <strong>the</strong> region, rendering harsh winters and dry hot summers somewhat<br />
mellower.<br />
Soil: Red clay and decomposed granites varying to light chalky clay soils may vary to sandyclay,<br />
with underlying limestone.<br />
Berry: Öküzgözü has large, round, black and fleshy berries, with multiple kernels.<br />
Ripening: The grape has a long vegetation period and ripens in <strong>the</strong> second half of September.<br />
AROMA PROFILE<br />
Raspberry, Dark cherry, Mint, Chocolate, Eucalyptus, Sour Cherry, Pomegranate, Ripe Plum,<br />
Cherry Marmalade, Clove and Cardamom.<br />
FOOD & WINE MATCH<br />
Casseroles, Kebaps, Smoked foods, Eggplants, Hünkar Begendi (means “sultan loved it”-ask<br />
for recipe), Grilled Red Meats.<br />
MAN‹SA<br />
DEN‹ZL‹<br />
UfiAK<br />
ELMALI<br />
ANKARA<br />
ÖKÜZGÖZÜ<br />
Pronunciation: Oh-cooz-goe-zue<br />
ORIGIN (Sub Region)<br />
Mid-Eastern Anatolia (Elaz›¤)<br />
OTHER REGIONS (Sub Regions)<br />
Mid-Sou<strong>the</strong>rn Anatolia (Nevflehir / Cappadocia)<br />
Mid-Nor<strong>the</strong>rn Anatolia (Ankara, Uflak)<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
MALATYA<br />
ELAZI⁄
GENERAL INFORMATION<br />
• Bo¤azkere means “throat burner”<br />
• Bo¤azkere has very high dense tannins with medium acidity.<br />
• The wines made from this grape are dark in colour, full bodied, dense tannins, with complex<br />
flavour profiles.<br />
• The wines from <strong>the</strong> Bo¤azkere grape find balance when aged.<br />
DETAILED INFORMATION<br />
Climate: The grape prefers hot and dry climates, and relatively higher altitudes. It is quite<br />
resistant to drought.<br />
Soil: Decomposed sandstone to red clays.<br />
Berry: Dark blue / black colour, small to medium sized, round berries with thick skins<br />
Ripening: Late ripening (middle of October).<br />
AROMA PROFILE<br />
Black Cherry, Raspberry, Blackberry, Black Mulberry, Pepper, Clove, Eucalyptus, Tobacco,<br />
Lea<strong>the</strong>r, Pine Forest, Dark Chocolate, Liquorice.<br />
FOOD & WINE MATCH<br />
Spicy, Meat Dishes with Sauce, Kebabs and BBQs, Tandir (slow roasted lamb),<br />
Intensely Flavoured Cheese.<br />
DEN‹ZL‹<br />
UfiAK<br />
ELMALI<br />
ANKARA<br />
BO⁄AZKERE<br />
Pronunciation: Bow-aahz-keh-reh<br />
ORIGIN (Sub Region)<br />
Sout East Anatolia (Diyarbak›r)<br />
OTHER REGIONS (Sub Regions)<br />
Mid-Eastern Anatolia (Malatya)<br />
Mid-Nor<strong>the</strong>rn Anatolia (Ankara, Uflak)<br />
Aegean (Manisa, Denizli)<br />
Mediterranean (Elmal›)<br />
ELAZI⁄<br />
D‹YARBAKIR
WINERIES
ÇANAKKALE<br />
(SAROS)<br />
For three generations, DOLUCA has been a part of <strong>the</strong> Turkish winemaking industry, reflecting<br />
its traditional and innovative character in its service and product quality.<br />
In 1926, Nihat A. Kutman, established a small bottling plant in Galata, Istanbul, called Maison<br />
Vinicole which later acquired <strong>the</strong> name DOLUCA. Believing in <strong>the</strong> need to constantly improve<br />
<strong>the</strong> quality of his wines, Nihat A. Kutman, after lengthy research in Europe, brought grape<br />
varieties and began to grow <strong>the</strong>m in various locations around Mürefte.<br />
In <strong>the</strong> early 1940's, when wines made from <strong>the</strong>se new varieties were introduced into <strong>the</strong><br />
market, under <strong>the</strong> name of DOLUCA; <strong>the</strong>y met with great success, mainly due to <strong>the</strong> distinction<br />
of <strong>the</strong> varieties and <strong>the</strong> special care shown in <strong>the</strong>ir production.<br />
In 1969, second generation Nihat A. Kutman's son, Ahmet Kutman, joined <strong>the</strong> company<br />
management shortly after receiving his education in <strong>the</strong> field of Food Technology, Oenology<br />
and Viticulture at <strong>the</strong> University of California at Davis<br />
Sarafin (Nilkut) In 1990, Ahmet Kutman, toge<strong>the</strong>r with his high school friend from Güven Nil,<br />
ventured into a project that can be called a turning point in <strong>the</strong> Turkish wine industry, under<br />
<strong>the</strong> name Sarafin. It involved <strong>the</strong> establishment of <strong>the</strong> modern vineyard where <strong>the</strong> best known<br />
grape varieties in <strong>the</strong> world, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot<br />
were grown with special care and presented to Turkish consumers in 1998.<br />
DOLUCA today, continues to present over 40 different products to its consumer's delight.<br />
Paying as much meticulous attention to consumer relations as to production quality, especially<br />
after Ahmet Kutman's daughter Sibel Kutman and son Ali Kutman, joined <strong>the</strong> company as<br />
members of <strong>the</strong> third generation, DOLUCA has attained a broader contemporary outlook<br />
and embraced <strong>the</strong> mission of developing and enhancing <strong>the</strong> cultural awareness of wine in<br />
Turkey.<br />
‹ZM‹R<br />
Doluca Ba¤c›l›k ve fiarapç›l›k A.fi.<br />
Sales and Marketing<br />
Address: Profilo Plaza B Blok Cemal Sahir Sk.<br />
No: 26/28 Mecidiyekoy - Istanbul - TURKEY<br />
T: +90 212 213 40 00 F: +90 212 356 32 00<br />
Contact Person:<br />
Mr. Mert Tulmen (Export Manager)<br />
e-mail: info@doluca.com / mertt@doluca.com<br />
www.doluca.com<br />
TEK‹RDA⁄<br />
DEN‹ZL‹<br />
(GÜNEY)<br />
TEK‹RDA⁄<br />
Cabernet Franc<br />
Cabernet S.<br />
Cinsault<br />
Gamay<br />
Riesling<br />
Semillon<br />
Shiraz<br />
ÇANAKKALE<br />
Cabernet S.<br />
Chardonnay<br />
Grenache<br />
Merlot<br />
Sauvignon B.<br />
Shiraz<br />
ANKARA<br />
‹ZM‹R<br />
Alicante Bouchet<br />
Bornova Misketi<br />
Carignan<br />
Grenache<br />
Sultaniye<br />
DEN‹ZL‹<br />
Bo¤azkere<br />
Chardonnay<br />
Çalkaras›<br />
Kalecik Karas›<br />
Öküzgözü<br />
Shiraz<br />
Sultaniye<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
ANKARA<br />
Kalecik Karas›<br />
TOKAT<br />
NEVfiEH‹R<br />
Emir<br />
DOLUCA Wines<br />
TOKAT<br />
Narince<br />
ELAZI⁄<br />
D‹YARBAKIR<br />
ELAZI⁄<br />
Öküzgözü<br />
D‹YARBAKIR<br />
Bo¤azkere
The first private sector wine producer in Turkey, Kavakl›dere was founded by Cenap And in<br />
1929 in Ankara, and has steadily developed to become Turkey’s leading wine producer.<br />
Our company owns 550 hectares of vineyards in <strong>the</strong> most important wine-producing areas<br />
of Anatolia, where our professional wine growers strive to maintain <strong>the</strong> perfect grapes-soilclimate<br />
equation and increase <strong>the</strong> potential of <strong>the</strong> vines that produce <strong>the</strong> grapes that have<br />
been successful in <strong>the</strong> production of Anatolian wines for hundreds of years and to introduce<br />
wines from international grape varieties grown in Anatolia’s varied micro-climates to achieve<br />
<strong>the</strong>ir best potential when <strong>the</strong>y are transformed into wine.<br />
As our company celebrates its 82nd year, our products are being produced in modern facilities<br />
and vineyards located in Ankara-Akyurt, Cappadocia-Gülflehir and Aegean-Kemaliye-Pendore.<br />
Kavakl›dere Wines has a storage capacity for 19.5 million litres and exports almost 20% of<br />
its production, which consists of 49 different wines, plus two grape juices, to European,<br />
American and Far Eastern markets.<br />
Kavakl›dere fiaraplar› A.fi.<br />
Çank›r› yolu 6.km<br />
06750 Akyurt - Ankara - TÜRK‹YE<br />
T: +90 312 847 50 73<br />
F: +90 312 847 50 77<br />
Contact Person:<br />
Mr. Fehmi Atak (Trading Manager)<br />
e-mail: fehmi.atak@kavaklidere.com<br />
www.kavaklidere.com<br />
MAN‹SA<br />
(PENDORE)<br />
‹ZM‹R<br />
DEN‹ZL‹<br />
(GÜNEY)<br />
‹ZM‹R<br />
Alicante Bouchet<br />
Bornova Misketi<br />
Cabernet S.<br />
Carignan<br />
Chardonnay<br />
Grenache<br />
Merlot<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
MAN‹SA<br />
Alicante Bouchet<br />
Bornova Misketi<br />
Carignan<br />
Chardonnay<br />
Grenache<br />
Kalecik Karas›<br />
Merlot<br />
Öküzgözü<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
Malbec<br />
Tempranillo<br />
ADAPAZARI<br />
ANKARA<br />
DEN‹ZL‹<br />
Bo¤azkere<br />
Cabernet Franc<br />
Cabernet S.<br />
Chardonnay<br />
Çalkaras›<br />
Kalecik Karas›<br />
Merlot<br />
Öküzgözü<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
Sultaniye<br />
Pinot Noir<br />
ADAPAZARI<br />
Sauvignon B.<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
ANKARA<br />
Bo¤azkere<br />
Kalecik Karas›<br />
Öküzgözü<br />
TOKAT<br />
NEVfiEH‹R<br />
Chardonnay<br />
Dimrit<br />
Emir<br />
Kalecik Karas›<br />
Malbec<br />
Narince<br />
Öküzgözü<br />
Sauvignon B.<br />
Tempranillo<br />
MALATYA<br />
KAVAKLIDERE Wines<br />
TOKAT<br />
Narince<br />
ELAZI⁄<br />
D‹YARBAKIR<br />
MALATYA<br />
Öküzgözü<br />
ELAZI⁄<br />
Bo¤azkere<br />
Öküzgözü<br />
D‹YARBAKIR<br />
Bo¤azkere
TEK‹RDA⁄<br />
ED‹RNE<br />
‹ZM‹R<br />
After many years in <strong>the</strong> wine business, Kayra presents its portfolio reflecting years of experience<br />
and passion devoted to perfection.<br />
A testament to <strong>the</strong> true potential of our vineyards, <strong>the</strong> Kayra wine family is an important proof<br />
in our ongoing passion to improve winemaking in Turkey. Under <strong>the</strong> guidance of winemaker<br />
Daniel O’Donnell, from soil to grape variety, harvest to bottling, Kayra aims to bring <strong>the</strong> rich<br />
history and generous spirit of Anatolia to lovers of fine wine.<br />
Kayra wines are produced from both indigenous Anatolian grapes as well as international<br />
grapes grown in <strong>the</strong> best vineyards that are true to our “on-site production” philosophy.<br />
Our Elaz›¤ Winery in Eastern Anatolia was established in 1942, and <strong>the</strong> fiarköy Winery in<br />
Thrace was established in 1996 with annual capacities of 4.7 and 4.5 million litres respectively.<br />
The wide variety of Kayra wines offer diversity under <strong>the</strong> brands Kayra Imperial, Kayra Vintage,<br />
Buzbag Rezerv, Terra, Leona and Buzbag.<br />
Today, Kayra’s fine unique tastes from Anatolia are listed in many international fine dining<br />
restaurants and are receiving awards in international competitions.<br />
In 2008, Kayra established <strong>the</strong> Kayra Wine Center as a wine training and information center.<br />
This project aims to create a platform for wine and horeca professionals, wine enthusiasts<br />
and academics in Turkey. The Kayra Wine Center is also <strong>the</strong> Turkish Programme Provider<br />
for WSET (Wine and Spirits Education Trust).<br />
Born in Anatolia, wine has always been among mankind’s most noble culinary achievements;<br />
so much so that it has been known as <strong>the</strong> “water of life,” and referred to in sayings like “<strong>the</strong><br />
truth is in <strong>the</strong> wine.” Now, it is time for wine to regain its glory in <strong>the</strong> land where it belongs..<br />
Kayra Wines,Mey Alc Beverages Inc<br />
Abide-i Hurriyet Caddesi No: 211 Bolkan Center<br />
34381 fiiflli / ‹stanbul<br />
T: +90 212 373 46 36<br />
F: +90 212 373 46 23<br />
Contact Person:<br />
Ms. Meltem Zeynep Coskun<br />
(Wine Division Foreign Trade Brand Manager, Mey Alcoholic Beverages Inc)<br />
e-mail: meltem.coskun@mey.com.tr<br />
www.kayrawines.com<br />
MAN‹SA<br />
DEN‹ZL‹<br />
(GÜNEY)<br />
ED‹RNE<br />
Cab. Sauvignon<br />
Merlot<br />
TEK‹RDA⁄<br />
Cabernet Franc<br />
Cab. Sauvignon<br />
Chardonnay<br />
Gamay<br />
Merlot<br />
Sauvignon Blanc<br />
Semillion<br />
Shiraz<br />
Viognier<br />
‹ZM‹R<br />
Bornova Misketi<br />
Cab. Sauvignon<br />
Chardonnay<br />
Merlot<br />
Sauvignon Blanc<br />
Shiraz<br />
Sangiovese<br />
MAN‹SA<br />
Chardonnay<br />
Merlot<br />
Shiraz<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
DEN‹ZL‹<br />
Bo¤azkere<br />
Cab.Sauvignon<br />
Chardonnay<br />
Kalecik karas›<br />
Merlot<br />
Öküzgözü<br />
KAYRA Wines,<br />
MEY Alcoholic Beverages Inc.<br />
TOKAT<br />
NEVfiEH‹R<br />
Emir<br />
TOKAT<br />
Narince<br />
ELAZI⁄<br />
D‹YARBAKIR<br />
ELAZI⁄<br />
Bo¤azkere<br />
Cab. Sauvignon<br />
Grenache<br />
Merlot<br />
Öküzgözü<br />
D‹YARBAKIR<br />
Bo¤azkere
Products: Avanos, Kocaba¤ Cappadoccian, Kocaba¤ varietals.<br />
Cappadoccia, has always been an important wine region in Anatolia through <strong>the</strong> centuries.<br />
Since 1972, Kocaba¤ has been carrying on this legacy by being <strong>the</strong> leading winery of <strong>the</strong> region<br />
with 1,5 million liters capacity. The characteristic volcanic soil and <strong>the</strong> micro-climate of<br />
Cappadoccia, not only yields in high quality grapes, but also reveals <strong>the</strong> aromatic character<br />
of <strong>the</strong> grapes. Both <strong>the</strong> Anatolian noble and <strong>the</strong> international grape varieties are grown in <strong>the</strong><br />
vineyards of Kocaba¤ allowing a product range of 10 wines. The winery now exports to Canada<br />
and USA.<br />
Contact<br />
Memduh ERDO⁄AN<br />
Atatürk Bulvar› Göreme Yolu No: 69<br />
Uçhisar-Nevflehir / Türkiye<br />
Phone: +90 384 219 29 79<br />
Fax: +90 384 219 23 46<br />
e-mail: erdoganmemduh@yahoo.com<br />
www.kocabag.com<br />
‹ZM‹R<br />
‹ZM‹R<br />
Cab. Sauvignon<br />
ANKARA<br />
ANKARA<br />
Kalecik karas›<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
NEVfiEH‹R<br />
Emir<br />
KOCABA⁄ Wines<br />
TOKAT<br />
Narince<br />
TOKAT<br />
ELAZI⁄<br />
Öküzgözü<br />
ELAZI⁄<br />
D‹YARBAKIR<br />
Bo¤azkere<br />
D‹YARBAKIR
“Wine-making is <strong>the</strong> art of transmitting <strong>the</strong> features of <strong>the</strong> grape to <strong>the</strong> wine it will become<br />
in <strong>the</strong> best possible way.”<br />
The Pamukkale Winery has adopted this principle in its production<br />
The Pamukkale Winery was founded in 1962 by <strong>the</strong> eldest one of <strong>the</strong> Tokat bro<strong>the</strong>rs, Fevzi<br />
Tokat, in <strong>the</strong> north of <strong>the</strong> province Denizli in <strong>the</strong> city of Güney. The Pamukkale Winery is one<br />
of <strong>the</strong> several hundreds of wineries which created and sold barrels of wine in Anatolia in that<br />
period.<br />
One of <strong>the</strong> most significant wine cultivation-areas in Turkey is <strong>the</strong> Güney plateau, through<br />
which <strong>the</strong> River Menderes passes. The climate <strong>the</strong>re is similar to that of <strong>the</strong> Napa valley, while<br />
<strong>the</strong> condition of <strong>the</strong> soil is like that in Bordeaux. This plateau, which is 850 m above sea level,<br />
is privileged to have moist earth with limestone and pebbles.<br />
The company greatly improved in 1972 after ano<strong>the</strong>r of <strong>the</strong> Tokat bro<strong>the</strong>rs, Yasin, graduated<br />
from <strong>the</strong> agricultural faculty in <strong>the</strong> area of food and fermentation. It was <strong>the</strong>n that <strong>the</strong> company<br />
took on <strong>the</strong> management and <strong>the</strong> responsibility of <strong>the</strong> production.<br />
In cooperation with <strong>the</strong> leading wine cultivation institutions, <strong>the</strong> local manufacturers had <strong>the</strong><br />
opportunity to continue <strong>the</strong>ir education. Hundreds of thousands of grape vines and plant<br />
protection agents were provided free of charge. The main target of Pamukkale Winery was<br />
to increase local wine cultivation. Because of <strong>the</strong> surge in <strong>the</strong> cultivation of grapes, many people<br />
returned to <strong>the</strong> wine-growing region and for this <strong>the</strong> company can be very proud.<br />
Production capacity is approximately 4 million litres per year and Pamukkale Winery has<br />
achieved one of <strong>the</strong> most modern arrangements between Turkey and Europe. Since 1989,<br />
20% of Pamukkale Winery’s wine production has been for Germany and France. It has also<br />
been exported to <strong>the</strong> Ne<strong>the</strong>rlands, Denmark, Austria and o<strong>the</strong>r European countries as well<br />
as to countries in <strong>the</strong> Far East.<br />
Pamukkale Winery’s chief goal is to use <strong>the</strong> most modern technology to produce <strong>the</strong> best<br />
quality wine at <strong>the</strong> best prices for all those who share a love of wine.<br />
Pamukkale fiarapç›l›k Pazarlama Ticaret A.fi.<br />
Tilkilik Mah. 9. Sok. No: 30/A<br />
20460 Güney - DEN‹ZL‹ - TÜRK‹YE<br />
T: +90 258 451 20 24<br />
F: +90 258 451 21 00<br />
Contact Person:<br />
Mr. Andaç Ifl›k (Quality Assurance Manager)<br />
e-mail: pamukkale@pamukkalesarap.com<br />
www.pamukkalesarap.com<br />
DEN‹ZL‹<br />
(GÜNEY)<br />
DEN‹ZL‹<br />
Bo¤azkere<br />
Bornova Misketi<br />
Cabernet Franc<br />
Cabernet S.<br />
Chardonnay<br />
Çalkaras›<br />
Kalecik Karas›<br />
Merlot<br />
Öküzgözü<br />
Pinot Noir<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
Sultaniye<br />
PAMUKKALE Wines
‹ZM‹R<br />
In 1942, after having discovered vineyards and winemaking in France, Mr. ‹sa Güner, a firstgeneration<br />
immigrant from Bulgaria, founded his own winery in ‹zmir, Turkey. Understanding<br />
that <strong>the</strong>re was outstanding natural potential in Turkey for wine production, he purchased 4<br />
hectares and started planting vineyards. In 1958, Mr. Güner’s sons, Mr. Gökhan Güner and<br />
Mr. Coflkun Güner joined <strong>the</strong> business developing <strong>the</strong> property to 50 hectares. Nowadays<br />
<strong>the</strong> property, composed of 160 hectares of vineyard and a first class restaurant (‹sabey), is<br />
managed by <strong>the</strong> third generation of <strong>the</strong> Güner family. Sabri, Rasim, Murat, Enis and Cem<br />
represent <strong>the</strong> new team. They are assisted by experienced french consultant Mr. Florent<br />
Dumeau from <strong>the</strong> Bordeaux region. Sevilen Group has been working on <strong>the</strong> terroir approach<br />
(Soil, local climate and vineyard architecture, rootstock, varietal, vine spacing, leaf area per<br />
hectare, crop per vine) with already outstanding results.<br />
Today, Sevilen produces grapes for premium wines on two sites:<br />
• Aegean area, around ‹zmir, a warm Mediterranean climate<br />
• Anatolia plateau, a cool Mediterranean climate<br />
In ‹zmir (150 metres of elevation) climate conditions are close to those of Bari or A<strong>the</strong>ns. In<br />
<strong>the</strong> Anatolian plateau (900 metres of elevation), climate conditions are similar to <strong>the</strong> Rhône<br />
valley (Hermitage, Chateauneuf du Pape) but drier during <strong>the</strong> summer.<br />
On both sites, soils are unique with a complex distribution, alternation of chalk and shale<br />
(heavy clay) and occurrence of limestone.<br />
This diversity of soil and climate allows <strong>the</strong> production of very qualitative white and red wine<br />
always presenting a unique expression. After having totally restructured part of his vineyard,<br />
plus adding new plantations, Sevilen Group now produces one million bottles/year of qualitative<br />
wines.<br />
Winemaking techniques are very modern. With a full brand new reception (double sorting<br />
table), <strong>the</strong> pre-fermentative process respects <strong>the</strong> integrity of <strong>the</strong> grapes, which are all handharvested.<br />
Working with gravity, juices and wines are moved as carefully as possible throughout<br />
<strong>the</strong> aging process. A selection of top French cooperage, in association with a Turkish university,<br />
has been developed in order to research <strong>the</strong> best solutions for our wines.<br />
Sevilen Vineyards & Winery<br />
Akçay caddesi no:239 Gaziemir-‹zmir 35410 TÜRK‹YE<br />
T: +90 232 251 29 17<br />
F: +90 232 251 02 35<br />
Contact Person:<br />
Mr. Enis GÜNER (Marketing Director)<br />
e-mail: info@sevilengroup.com<br />
www.sevilengroup.com<br />
TEK‹RDA⁄<br />
DEN‹ZL‹<br />
(GÜNEY)<br />
‹ZM‹R<br />
Alicante Bouchet<br />
Bornova Misketi<br />
Cabernet S.<br />
Carignan<br />
Chardonnay<br />
Grenache<br />
Merlot<br />
Petit Verdot<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
DEN‹ZL‹<br />
Bo¤azkere<br />
Cabernet Franc<br />
Cabernet S.<br />
Chardonnay<br />
Çalkaras›<br />
Kalecik Karas›<br />
Merlot<br />
Öküzgözü<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
Sultaniye<br />
Petit Verdot<br />
Pinot Noir<br />
SEV‹LEN Wines
‹ZM‹R<br />
Vinkara was founded in Kalecik, Ankara in 2003 on 590 acres of land with a modern production<br />
facility and vineyard at an altitude of 650 meters. The vineyard had been planted on 412 acres<br />
neighbouring <strong>the</strong> K›z›l›rmak river in <strong>the</strong> Kalecik region which has a unique place in <strong>the</strong> Turkish<br />
wine industry with its special microclimate. 60% of <strong>the</strong> vineyard has been allocated to <strong>the</strong><br />
Kalecik Karas› grape. The company is a wholly-owned subsidiary of KISKA Holding which also<br />
owns <strong>the</strong> Marmara Hotels & Residences Chain. We currently have a broad and balanced<br />
portfolio of indigenous and international grape varieties and also quality offerings in different<br />
price segments. The main objective of VINKARA is to provide <strong>the</strong> accompaniment of wine<br />
to wider moments of life and increase <strong>the</strong> pleasure in <strong>the</strong> glass. We wish you sip our diligently<br />
processed wines from our vineyard with joy.<br />
Production Capacity: 1.5 million litres<br />
Oenologist: Mr. Marco Monchiero<br />
Vinpa G›da ve Ticaret A.fi.<br />
Osmanl› Sokak Gülfidan Apt. No:23 Taksim ‹stanbul TURKEY<br />
T:+90 212 252 53 00<br />
F:+90 212 243 43 42<br />
Contact Person:<br />
Mr. Osman Karasoy (Export Manager)<br />
e-mail: osmankarasoy@vinkara.com<br />
www.vinkara.com<br />
DEN‹ZL‹<br />
(GÜNEY)<br />
‹ZM‹R<br />
Alicante Bouchet<br />
Bornova Misketi<br />
Cabernet S.<br />
Carignan<br />
Chardonnay<br />
Grenache<br />
Merlot<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
ANKARA<br />
DEN‹ZL‹<br />
Bo¤azkere<br />
Cabernet Franc<br />
Cabernet S.<br />
Chardonnay<br />
Çalkaras›<br />
Kalecik Karas›<br />
Merlot<br />
Öküzgözü<br />
Sangiovese<br />
Sauvignon B.<br />
Shiraz<br />
Sultaniye<br />
Pinot Noir<br />
ANKARA<br />
Bo¤azkere<br />
Kalecik Karas›<br />
Öküzgözü<br />
NEVfiEH‹R<br />
(CAPPADOCIA)<br />
V‹NKARA Wines<br />
NEVfiEH‹R<br />
Chardonnay<br />
Dimrit<br />
Emir<br />
Kalecik Karas›<br />
Malbec<br />
Narince<br />
Öküzgözü<br />
Sauvignon B.<br />
Tempranillo<br />
TOKAT<br />
TOKAT<br />
Narince<br />
ELAZI⁄<br />
Bo¤azkere<br />
Öküzgözü<br />
ELAZI⁄<br />
D‹YARBAKIR<br />
D‹YARBAKIR<br />
Bo¤azkere
TURKEY: DID YOU KNOW?<br />
Turkey's Little Known Facts...<br />
Istanbul is <strong>the</strong> only city in <strong>the</strong> world located on two continents, Europe and Asia. In its thousands<br />
of years of history, it has been <strong>the</strong> capital of three great empires - Roman, Byzantine and<br />
Ottoman.<br />
The oldest known human settlement in <strong>the</strong> world is located in Çatalhöyük, Turkey, dating<br />
back to 6500 B.C. The earliest landscape painting in history was found on <strong>the</strong> wall of a<br />
Çatalhöyük house, illustrating <strong>the</strong> volcanic eruption of nearby Hasanda¤.<br />
Two of <strong>the</strong> Seven Wonders of <strong>the</strong> Ancient World stood in what is now Turkey - <strong>the</strong> Temple<br />
of Artemis at Ephesus and <strong>the</strong> Mausoleum of Halicarnassus in Bodrum.<br />
The Turks introduced coffee to Europe.<br />
The first coins ever minted were done so at Sardis, <strong>the</strong> capital of <strong>the</strong> ancient kingdom of Lycia,<br />
at <strong>the</strong> end of <strong>the</strong> seventh century B.C.<br />
The word "turquoise" comes from "Turk" meaning Turkish, and was derived from <strong>the</strong> beautiful<br />
colour of <strong>the</strong> Mediterranean Sea on <strong>the</strong> sou<strong>the</strong>rn Turkish coast.<br />
The Turks first gave <strong>the</strong> Dutch <strong>the</strong>ir famous tulips that started <strong>the</strong> craze for <strong>the</strong> flower in<br />
England and <strong>the</strong> Ne<strong>the</strong>rlands. Bulbs brought to Vienna from Istanbul in <strong>the</strong> 1500s were so<br />
intensely popular that by 1634 in Holland it was called "tulipmania". People invested money<br />
in tulips as <strong>the</strong>y do in stocks today. This period of elegance and amusement in 17th century<br />
Turkey is referred to as "The Tulip Age."<br />
The most valuable silk carpet in <strong>the</strong> world is in <strong>the</strong> Mevlana Museum in Konya, Turkey. Marco<br />
Polo's journeys in <strong>the</strong> thirteenth centuries took him here and he remarked that <strong>the</strong> "best and<br />
handsomest of rugs" were to be found in Turkey.<br />
Many important events surrounding <strong>the</strong> birth of Christianity occurred in Turkey. St John, St<br />
Paul and St Peter all lived and prayed in sou<strong>the</strong>rn Anatolia. Tradition has it that St John bought<br />
Virgin Mary to Ephesus after <strong>the</strong> Crucifixion, where she spent her last days in a small stone<br />
house (Meryemana Evi) on what is now Bülbülda¤› (Mount Koressos). It remains a popular<br />
pilgrimage site for Christians to this day.<br />
Many archaeologists and biblical scholars believe Noah's Ark landed on A¤r› Da¤› (Mount<br />
Ararat) in eastern Turkey.<br />
The seven churches mentioned in <strong>the</strong> Book of Revelation are all found in Turkey: Ephesus,<br />
Smyrna, Pergamum, Thyatira, Sardis, Philadelphia and Laodicea.<br />
A cave known today as <strong>the</strong> Grotto of St Peter or Church of St Peter, is believed to be where<br />
<strong>the</strong> apostle Peter preaches when he visited Antioch (Antakya, in sou<strong>the</strong>rn Turkey). It is widely<br />
considered to be one of <strong>the</strong> earliest Christian houses of worship. In 1963, <strong>the</strong> papacy designated<br />
<strong>the</strong> site as a place of pilgrimage and recognised it as <strong>the</strong> world's first ca<strong>the</strong>dral. Every year on<br />
June 29, a special service held at <strong>the</strong> church, is attended by Christians from around <strong>the</strong> world.<br />
Anatolia is <strong>the</strong> birthplace of many historic figures and legends such as <strong>the</strong> poet Homer, King<br />
Midas, Herodotus (<strong>the</strong> fa<strong>the</strong>r of history) and St Paul <strong>the</strong> Apostle.<br />
St Nicholas or Santa Claus as he is known today, was born and lived in Demre (Myra) on<br />
Turkey's Mediterranean coast. The village contains <strong>the</strong> famous Church of St Nicholas with <strong>the</strong><br />
sarcophagus believed to be his tomb.<br />
The first man ever to fly was Turkish. Using two wings, Hezarfen Ahmet Celebi flew from <strong>the</strong><br />
Galata Tower over <strong>the</strong> Bosphorus to land in Üsküdar in <strong>the</strong> 17th century.
Sanayi Mah. Sultan Selim Cad. Turan Sok. No: 21<br />
34416 4. Levent - ISTANBUL / TÜRK‹YE<br />
Phone: +90 212 269 34 82<br />
Fax: +90 212 269 47 20<br />
e-mail: info@winesofturkey.org<br />
www.winesofturkey.org