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With its refined plum colour, a blast of forest fruit aromas on the nose and clove notes on the back palate, this wine’s tannins are balanced with a lively acidity, medium-high body, medium tannins and a long finish. The Kalecik Karası grape is a variety indigenous to central Anatolia, yet it feels right at home in the terroir of Çal and has quickly adapted to it. Described as “Turkey’s answer to Burgundy Reds” by the IWC judges, its fragrant elegance perfectly complements Mediterranean and Anatolian cuisines.
The winemaking process is done entirely by gravity. Before fermentation, cold maceration took place for 3 days with a minimum of around 7-8 degrees in stainless steel tanks. Different stirring techniques were used twice a day depending on the must's condition, such as punch down, delestage, and pumping over during the maceration and fermentation phase. Fermentation temperatures were around 23-25C° using commercial yeast in stainless steel tanks. 66% of the wine was matured in second-use French oak barrels for 5 months, and the rest matured in stainless steel tanks.
With its refined plum colour, a blast of forest fruit aromas on the nose and clove notes on the back palate, this wine’s tannins are balanced with a lively acidity, medium-high body, medium tannins and a long finish. The Kalecik Karası grape is a variety indigenous to central Anatolia, yet it feels right at home in the terroir of Çal and has quickly adapted to it. Described as “Turkey’s answer to Burgundy Reds” by the IWC judges, its fragrant elegance perfectly complements Mediterranean and Anatolian cuisines.
Known as Mossyna in Ancient Greece, the region of Çal is situated in the inner Aegean part of Turkey on a plateau 850-1100 metres above sea level. With the Büyük Menderes River (named after the river-god Maiandros) flowing nearby, the terroir is defined by its distinctive clay-loam and calcareous soil and wide ranging temperatures between day and night, with average fluctuations of 19°C. All four seasons can be experienced in Çal which helps to grow a wide range of grape varieties. All 50 hectares of the estate’s vineyards are within the borders of Çal, Denizli and are carefully tended throughout the year. The grapes are grown with modern viticultural techniques, keeping yields low, and then harvested by hand before sunrise. Emphasis is placed on the vineyard's health, using only the Bordeaux mixture (copper, sulphate, and quicklime) permitted in organic viticulture. Each grape variety is pruned according to its needs, aiming for a very low yield, such as 500-600 kg of grapes per 0,1 hectares, to achieve concentration and balance.
