CHAMLIJA Papaskarasi et narince

The revival of Turkish grape varietiesKırklareli - Thrace

Papaskarasi & NarinceTalk & Taste by Zeynep Arca Salliel - Arcadiavineyards

Wine Mosaic at Vinisud

Wed, 26 feb. 2014

Turkey

More than 1200-1500 grape varieties, among them 600-800 genetically different *About 20 known wine grapes

ORIGIN : TOKAT

• Name : Delicat

• Decrease because of

Phylloxera and demand

drop as of 1991

• Table and Wine grapes

• Adaptability

NARINCE

Where is our grape variety ?

• .

Where is our grape variety ? KIRKLARELI

• .

Our Vineyard

NARINCE

– Total Production

6,150 tons

– Also planted in

Thracian, Aegean

and Central

Anatolia

NARINCE

List of Vitis vinifera cultivars sharing half of their alleles at each of the 20 nSSR markers analysed on 2344 genotypes from the INRA domaine de Vassal Grapevine Repository

NARINCE

– Adaptability

– Big and round berry

– Gold when mature

How do we work ?

• Low yield

• Oxidation sensitive

• Pressurage en entier

• Barrel ageing or not

PAPASKARASI

Thrace

Karalahna, Karasakız, Vasilaki

ORIGINE: THRACE-Üsküp - Kirklareli?

• Name : Le Noir de

Pretre

• Old variety

• Table / Wine

• Not adaptable

PAPASKARASI

List of Vitis vinifera cultivars sharing half of their alleles at each of the 20 nSSR markers analysed on 2344 genotypes from the INRA domaine de Vassal Grapevine Repository

Where is KIRKLARELI?

• .

Export in 1894

A great wine until 70 ’

• We talked about it colour in

Ottomans poetry, de Divan

• Michel Brion, study about

Thracian Papaskarasi

between 1938 -1946

PAPASKARASI

• Popular variety until 70’s

How do we work?

• Uskup Vineyards- 35 years

• Strandja Massif, granit

• Bush vineyards

• Low yield

• Light press 0.6 bar max

• Barrel ageing

Tasting - Sauvignon Blanc Narince 2012

Grape Variety S.Blanc (65%) + Narince (35%)

Alcohol13,50%

pH3,5

Residual sugar

(g/lt)<1,0

Acidity (g/lt as

tartaric acid)5,1

Harvest date03.09.2012 for SB + 27.09.2012 for Narince

Fermentation

time and

temperature

16 days at 15C for SB + 21 days at 15 C for Na

Tasting - Narince 2013

Grape Variety %100 Narince

Alcohol13,00%

pH3,4

Residual sugar

(g/lt)<1

Acidity (g/lt as

tartaric acid)6,45

Harvest date06.09.2013

Fermentation

time and

temperature

Cold fermentation during 26 days, than 53

days elevation sur lie

Tasting – Papaskarasi – 2013

Grape Variety Papaskarasi

Alcohol 13.5

pH 3.35

Residual sugar (g/lt) zero

Acidity (g/lt as tartaric acid) 6.0

Harvest date October 13, 2013

Fermentation time and temperature: 5 days cold soak, 5

days fermentation at 24 degrees,