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MUSTAFA CAMLICA Chamlija Wines
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STRANDJA
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STRANDJAThe Strandja Massif is located in the NW part of Turkey. The massif is bounded by the Thrace basin to the south, the Istanbul Zone to the east and the black Sea to the north. It is roughly a NW- SE trending mountain belt, ca. 200 km long and 90 km wide.
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THRACE ALUVION
SOĞUCAK FORMATION
PINARHISAR FORMATION
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VINEYARDAll the vneyards are located in Kirklareli Province. The Bulgarian name of Kirklareli was Lozengrad, which means ‘The city of Vines’. We currently have 85 hectares under wine.
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Our plantings are some of thr highest density in the Balkans and Turkey, ranging from 5,000 to 6,666 vines
per hectare, with some vineyards even at 10,000.
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The aim of high- density planting is to enhance quality and encourage deep root
systems to express the full potential of the
terroir.
The Strandja Massif has a dominant effect on our vineyard soils and climates.
The grape of ’’Passion and Love'’
‘’KARASEVDA’’
PAPASKARASI
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Vitis International Variety Catalogue ( VIVC )Prime name PAPASKARASIColor of berry skin NOIRVariety number 8923Country of origin of the variety TURKEYVitis species VITIS VINIFERA LINNÉPedigree as given in bibliography ALBA IMPUTOTATO X PROKUPACPrime name of parent 1 ALBA IMPUTOTATOPrime name of parent 2 PROKUPACHolding institution BGR013BreederBreeding contact addressYear of crossingYear of selectionYear of protectionFormation of seeds COMPLETESex of flowers HERMAPHRODITEPhotosTable of accession names YESTable of area Last update 29.09.2014
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Synonym
KALE DOIRAN
KARA SEFTAKARAPAPASKA
KARAPAPASKE
KARASEFTA
KARASEITA
PAPAESCA CERNA
VINTA CHERNA
SIVINA VINTA
SHARALUK CHER
PAPAESCA NEAGRA PAPASCA NEAGRA
PAPASKA CERNA
PAPASKA NEAGRA
PAPASKA TCHERNA
PAPASKARA
PAPAZKA CERNA
PAPEASCA NEAGRA
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Marcel BIRON ‘Vignes et vins de Turquie, Thrace –
Marmara’62 p, publié en 1950 (original provenant de
l’Université de Californie)
He mentions the following points:
The Papaskarasi is a variety of the Balkans. It grows mostly in Turkey sunny and rocky slopes of the Quaternary alluvium around Edirne , Kircasali ( Zalof ) of Uzunköprü and Strandja Massif Kirklareli ( Üsküp ) in Thrace. (It is also a registered varieatal in Greece as Kara Papas.)
Papaskarasi of Thrace is moderately vigorous.
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THRACE ALUVION
Soil: Best in very
poor soils such as
decomposed granites
where bunches are
smaller.
Poyralı Dikalan Vineyards
280 m MLSSoils:
Quartz StoneFossiliferous clay
and Chalk.
CHAMLIJA PAPASKARASI VINYARDS
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Quite resistance to the diseases. Papaskarasi
rarely present millerandage in wet and
cold June years .
The bunch is medium size, elongated , tapered ,
with tight and rounded grains . Its average
weight between 300 and 400 Grams .
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Our observations so far:
Growing Season:
Bud break: One week later than Cabernet Sauvignon
Flowering: One week later than Cabernet Sauvignon
Verasion: 10 days later than Cabernet Sauvignon
Harvest: 2 weeks later than Cabernet Sauvignon.
Final 30 days before harvest mean temperature: 16 degrees Celcius.
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Budbreak
15- 23 April
Flowering
The second week of June
Growth stages of Papaskarasi in Strandja
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Verasionthe third week of August
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Harvest Between the third
week of Octoberand
the first week of November
And harvest day
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Poyralı Dikalan Vineyards
Papaskarası
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Papaskarası
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in August in October
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Papaskarasi is very unusual
grape with respect to ripenning
course. Canes are ripenning first.
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Its juice yield is very high, up to 80 %.
Skin color is bluish black and colorless juice,
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Papaskarasi is extremly sensitive to hot temperatures and
heat waves. It needs quite cool temperatures after verasion
starts. The critical period is between August 15 and October
15. If avarage temperatures exceed 19 degrees during this
period the grape does not get enough color. Therefore, it
needs cooler places to accumulate enough anthocyanins found
in the skin of the grape. Therefore, you can easily identify a
Papaskarasi wine looking at the color. The paler the color the
hotter the season or the place. It is very site and climate
sensitive cultivar.
Climate
PAPASKARASI
Chamlıja Papaskarası
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Chamlıja Papaskarası 2014
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% 85 Papaskarası% 9 C. Franc
% 6 C. Sauvignon
Alkol: % 12.5 pH: 3.4
TA( g/ L tartaric acids): 5.25Residul Sugar: 2.9 g/ L
Uçar asit: 0,4 g/ L H2SO4Serbest SO2: 44 ppm
Toplam SO2: 98.4 ppm
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EXPORT İN 1894
THANKS
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