Our Wines
Delta V
60+ years old Sultaniye vines.
12% alc.
Golden yellow in color. On the nose, citrus, butter, acacia, and ripe banana notes are accompanied by a slight oakniness. A light diesel scent is also noticeable in the background. Aged for 9 months in oak barrels, it is very lively on the palate with a high level of acidity. In addition to the aroma profile that harmonizes with the nose, the lively acidity and salty minerality give the wine a complex structure and a long-lasting finish.
Narince Organic
2022
% 100 Narince
Alcohol (%) & sugar rate (gr./lt)
12.5% & 1,2
Hand-picked grapes were transported to the winery in 20 kg crates. Selecting grapes, leaves etc. After the foreign matter was separated, it was passed through the sap separation blasting device and put into the press. For stainless steel tanks approx. 8 degrees debourbage done. Heat controlled Fermentation and botany were carried out in French oak barrels and steel tanks.
Narince Viognier
2024
55% Narince and 45% Viognier
Alcohol: 13.5% ‐ RS: 0.8g/l ‐
TA: 5.65g/l ‐ pH: 3.40
The grapes are handpicked, selected and gently pressed after destemming. Each variety is fermented in stainless steel tanks separately at 16-17C to maximise the aromas. Aged on lees for another 4 months before release.
Hermos Bornova Misketi
2024
Bornova Misketi 100%
Alcohol:13.5% ‐ RS: 1.0g/l ‐
TA: 5.45g/l ‐ pH: 3.40
Sorted for long hours to get the best quality. Nothing is added, nothing is taken away. The fermentation started with the native yeast, and we macerated for 55 days on the skins. Only very little sulphur is added before bottling. No filtration is made. It is an ode to very old winemaking practices in the region.
Akuerela
Çal Karası
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Çal Karası grapes produced by 35-year-old dry farmed bush vines at an altitude of 800 meters. They were matured in oval tanks minimal intervention winemaking in order to get the purest character of this native grape. Clear and light ruby in color, this wine has a complex aroma profile on the nose, with lively red fruits such as strawberry, cherry, and cornelian cherry, along with spice and subtle earthy notes. On the palate, it has a medium-high acidity, a lightly tannic structure, and a lively, elegant, and mouthwatering character
Patkara
Patkara
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Patkara is a endemic Turkish grape variety located in Mut-Karacaoğlan-Mersin. These vineyards are gobelet trained and dry farmed with their own roots. Growing at an altitude of 1150m asl and 40 km from the Mediterranean sea, we harvested these 60 years old Patkara vines on the slopes of Taurus Mountains. On the nose, ripe black fruits and spice aromas dominated by white pepper stand out. On the palate, it is medium-bodied with soft, silky tannins and a refreshing medium acidity. A balanced wine with a medium length finish.
Kalecik Karası
2022
% 100 Kalecik Karası
Alcohol (%) & sugar rate (gr./lt)
14% & 1.6
By hand collected grapes 20 kg with safes to the winery moved. Fermentation was carried out after 2 days of cold maceration in a stainless-steel tank at 8 degrees. After approximately 20 days of maceration, it was separated from its marc and placed back into the steel tank. Here, after malolactic fermentation, it was matured in oak barrels and steel.
Kalecik Karası Syrah
2022
60% Kalecik Karası and 40% Syrah
Alcohol: 14% ‐ RS: 1.1g/l ‐ TA: 4.65g/l ‐ pH: 3.55
The grapes are handpicked, destemmed and after a gentle crush, they are transferred to the tank. Fermentation takes place separately for each variety with the native yeast present on the grapes, no inoculation is made. Maceration time is 25 days on average with gentle pump-overs. Aged 8 months in French oak barrels.
Blend 2022
Alcohol (%) & sugar rate (gr./lt)
12.7% & 2.0
Hand-picked grapes were transported to the winery in 20 kg crates. Cold maceration was applied to each grape separately for 3 days in a stainless-steel tank before fermentation. Extraction from Syrah grapes during fermentation stronger and same in time more elegant and softer to be for *remontage process Done. Syrah, oak in barrels 9 moon matured. Each One grape was subjected to a separate ripening process and finally it was blended.
Junus 2018
43% Boğazkere, 43% Öküzgözü and 14% Kalecik Karası
Alcohol: 14% ‐ RS: 1.2g/l ‐ TA: 5.25g/l ‐ pH: 3.50
The grapes are handpicked, destemmed and after a gentle crush, they are transferred to the tank. Fermentation takes place separately for each variety with the native yeast present on the grapes, no inoculation is made. Maceration time is 20 days on average with gentle pump-overs. Aged 15 months in new and used French oak barrels depending on the variety to preserve the character of the Turkish varieties at its maximum.
Novakula
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The red wine araised from one of the oldest Boğazkere vineyards in our main terroir. Gobelet trained, dry farming at 900 m and low yield vines grown our low intervention wine. Matured in new and old French barrels and oak casks for 14 to 18 months.
On the nose, red and black forest fruit aromas are accompanied by licorice root, graphite, tobacco, and earthy notes. On the palate, it is a strong yet elegant wine with silky tannins that provide body and refinement. With its fresh acidity, balanced structure, and intense flavors, it has a long-lasting finish.