LATITUDE
LONGITUDE
subregions
Grab your glass and discover the Central Anatolia wine region of Turkey with Vinerra!
Located right in the heart of Turkey, Central Anatolia is surrounded by different wine regions and areas: to the west, is surrounded by the Aegean Region and the Aegean Sea, while to the east is bordered by Eastern Anatolia, to the south by the Mediterranean Region , to the southeast by Southeastern Anatolia and also shares a small border with the Marmara Region. In addition, is 14 hs away by car from the famous Mount Ararat, to the northwest of the Sea of Marmara and the Gallipoli Peninsula, north of the Black Sea region and to the southeast of the Euphrates river
While it may not have the biggest amount of wine production compared with other Turkish wine regions, it certainly makes a significant impact within the Turkish wine industry, contributing 12% to the overall wine production for the local market. (most of Turkey's wine production takes place in the Aegean region). This is because most of the grapes produced within Central Anatolia are used as table grapes or dried grapes, not for winemaking. But, although Central Anatolia has slightly less wine production than its sister Eastern Anatolia, still accounts for a greater percentage than Southeastern Anatolia.
What really sets Central Anatolia apart is its climate. This region, unlike the Mediterranean climate of the Aegean region, experiences hot, dry summers and cold, snowy winters, which create ideal conditions for growing a diverse range of grapes. The soils in this region are also noteworthy, especially in areas like Cappadocia, where volcanic tuff dominates. This soil type provides excellent drainage and imparts a unique mineral complexity to the wines. In other parts of the region, pebbly clay loam helps to retain just the right amount of moisture, supporting healthy vine growth.
Central Anatolia is home to a variety of thriving wine grapes. Red grapes like Kalecik Karası, Boğazkere, and Cabernet Sauvignon flourish here, while white varieties such as Chardonnay, Sauvignon Blanc, Emir, Narince, and Sultaniye (also known as Thompson Seedless) also excel. These vines are usually planted at an average altitude of 795 m over sea level. In addition, there are smaller plantings of other wine grapes like Pinot Noir or Cabernet Franc, although the focus of winemakers from this region remains in native varieties.
The combination of climate, soil, and grape varieties results in wines that showcase the unique character of the region's terroir, and that are slowly but surely making a name for themselves in the international markets.
Pro tip: the best time to visit this wine producing area is between April, the bud breaking month, and early October, which is the harvest month.
Vineyard Hectares
WINERIES
The Central Anatolia wine region, located northwest of the Sea of Marmara and southeast of the Euphrates River, has an amazing landscape that, coupled with the uniqued wine varieties produced here, will leave you breathless!
First, let's focus on Cappadocia. This area is known for its "fairy chimneys"—tall, slender rock formations created by volcanic activity and erosion over centuries. It's a surreal landscape with deep valleys, high cliffs, and ancient cave dwellings carved into the soft rock. You'll also find underground cities and rock-cut churches throughout the area. It's a perfect blend of natural wonder and human history.
Beyond Cappadocia, Central Anatolia boasts wide, open steppe landscapes. Picture vast, flat plains with gentle hills and mountain ranges in the distance. It's an expansive terrain that seems to go on forever, and it's ideal for growing grapes. The vineyards here stretch out to the horizon, creating a stunning vista.
If you're into both natural beauty and cultural history, the Central Anatolia wine region is a must-visit. The combination of dramatic rock formations, expansive plains, and historical landmarks makes it a fascinating and gorgeous place to explore. And guess what? There are plenty of wine tastings, so you will experience first hand the delicious wines of Central Anatolia!
So, listen up, wine lovers: pack your bags, grab your glass, and get ready to experience one of the most unique and captivating regions in the world!
Unlike the coastal area of the Aegean region, that has a Mediterranean climate, Central Anatolia has a typical continental climate, which means hot, dry summers and cold winters, that are usually snowy. In this region, the Black Sea has a slight climatic influence. Here, Tokat is like the lucky kid who gets to sit at the cool table thanks to its proximity to the Black Sea. While most of Central Anatolia is stuck with a dry and moody climate, Tokat gets to chill with the laid-back, humid vibes rolling off the Black Sea. This unique combo means Tokat enjoys a milder climate and a bit more rain than its landlocked neighbors. Talk about having the best of both worlds!
During the peak of summer, especially in July and August, temperatures can reach as high as 31°C (88°F). It's a challenging growing season for the grapes, but they manage to thrive, mostly because of the altitude over sea level where they are planted. On the other hand, winters are quite chilly, with temperatures often dropping to around 4°C (39°F) in January.
One of the biggest challenges for vineyards in this region is the significant day-to-night temperature swings. However, these temperature variations actually benefit the grapes by helping them maintain their acidity. Frost during the colder months can be a risk for vineyards, particularly at higher altitudes (often above 1,000 meters).
Rainfall is relatively limited, with the region receiving about 300 mm (12 in) of rain per year. Most of this precipitation occurs in March, while July and August tend to be very dry. Despite these conditions, local grape varieties like Kalecik Karası and Emir have adapted well and continue to flourish, thanks to its position over sea level and the techniques used by grapegrowers, giving birth to delicious Turkish wine!
The Central Anatolia wine region has a great soil diversity. The soil composition, influenced by the region's geological history, plays a key role in the unique flavors and structure of the Turkish wine produced within this region.
These soils contribute to the complexity of wines from Central Anatolia, each playing a role in how the grape varieties mature and the flavors they develop. Together, they create a terroir that is both challenging and rewarding for winemakers.
Although the lack of support of Turkish government, the Central Anatolia wine region is a place where tradition and environmental stewardship go hand in hand, like two old friends who've been looking out for each other for centuries.
First, they've got amazing grape varieties like Emir, Kalecik Karası, and Narince. They've evolved over time to thrive in the region's volcanic soils and semi-arid climate. And the best part? These grapes don't need much in the way of water or fertilizers, which is a big win for the environment.
But wait, there's more! The Baran training system is like the secret weapon of sustainability in Central Anatolia. It's an ancient method that protects grapevines from the harsh winter conditions while promoting healthy growth during the growing season. And guess what? It's not only effective in ensuring the longevity of vineyards but also in minimizing soil erosion and conserving water—which is like gold in this dry region.
Now, you might be thinking, "But what about all those fancy sustainability certifications?" Well, the truth is, Central Anatolia wineries might not have the same labels as some other regions, but that doesn't mean they're not committed to sustainability. In fact, their dedication to low-impact, traditional farming methods is a form of sustainability that's been around long before it was cool.
But here's the thing—the local wine producers aren't content to just rest on their laurels. They're always looking for ways to balance these time-honored practices with modern sustainability trends, like integrated pest management (IPM) and organic soil treatments. It's like they're taking the best of both worlds and creating a new, eco-conscious way of making wine.
Now, let's discover which are the most common red and white grapes that make Central Anatolian wines so special!
Although there is a greater interest in focusing in native wine grapes such as Kalecik Karasi or Emir rather than in grapes like Pinot Noir or Cabernet Franc grape varieties (although there are small plantations of Cabernet Franc within the region) some international grape varieties such as Chardonnay, Sauvignon Blanc or Cabernet Sauvignon have been adopted by the winemakers of Central Anatolia, allowing to produce different styles of wines.
Now, let's delve into the different styles of red and white wines from Central Anatolia. From bold, full-bodied reds that'll warm your heart to crisp, refreshing whites that'll awaken your senses, this Turkish region offers a wide range of wine styles.
Although the focus of winemakers remains on local wine varieties rather than in wines like Pinot Noir or Cabernet Franc, there is also a growing tendency of producing Chardonnay, Sauvignon Blanc and Cabernet Sauvignon wines, that add more diversity to the wine landscape of Central Anatolia and allow this region to slowly gain more recognizement in the international markets. So, grab your grass, travel to one of the many wine cellars of Central Anatolia and enjoy the enchanting wines from this region!
Now, let's dive into the fascinating history of winemaking in Central Anatolia, a region that has a great historical heritage. In fact, this region has been producing Turkish wines since 3500 BCE. That's right, this region has been producing Turkish wine for a seriously long time!
Central Anatolia's location was key to its early success in viticulture. It's right next to Transcaucasia, where grapes were first domesticated, so it was easy for the love of winemaking to spread into Anatolia. This made Central Anatolia one of the first places to really embrace wine culture.
The Hittites, an ancient civilization in the region, didn't just see Turkish wine as a drink—it was a huge part of their religious and cultural practices. They even named some cities after wine production! That's how you know they were serious about their vino.
Now, the Ottoman Empire era, lasting from 1299 to 1923, really shook things up for the wine scene in Central Anatolia. The Ottomans, being Muslims, weren't exactly wine enthusiasts due to their religious beliefs. During the Otoman rule, it was essentially against the law to drink alcohol. But, during the second half of the 19th century, the Ottomans eased the restrictions, increasing Turkish wine production.
Over time, Central Anatolia survived a lot of moments, such as World War I, where its wine production was drastically diminished, thanks to its unique environment that proved to be perfect for growing grapes. The high altitudes and volcanic soils helped varieties like Kalecik Karası and Emir develop their own special flavors that are still loved today, not only within the Turkish wine industry but also in the international markets.
Modern winemakers in Central Anatolia have all the latest tools and techniques, but they still pay homage to the ancient practices that started it all., making this region a great destination for wine lovers that are also history buffs.
Copyright © 2024 Vinerra Corp.
