1. The revival of Turkish grape varieties
Kırklareli - Thrace
Papaskarasi & Narince
Talk & Taste by Zeynep Arca Salliel - Arcadiavineyards
Wine Mosaic at Vinisud
Wed, 26 feb. 2014

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

3. ORIGIN : TOKAT
• Name : Delicat
• Decrease because of
Phylloxera and demand
drop as of 1991
• Table and Wine grapes
• Adaptability

4. NARINCE

5. Where is our grape variety ?
• .

6. Where is our grape variety ? KIRKLARELI
• .

7. OurVineyard

8. NARINCE
– Total Production
6,150 tons
– Also planted in
Thracian, Aegean
and Central
Anatolia

9. 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

10. NARINCE
– Adaptability
– Big and round berry
– Gold when mature

11. How do we work ?
• Low yield
• Oxidation sensitive
• Pressurage en entier
• Barrel ageing or not

12. PAPASKARASI

13. Thrace
Karalahna, Karasakız, Vasilaki

14. ORIGINE: THRACE-
Üsküp- Kirklareli?
• Name : Le Noir de
Pretre
• Old variety
• Table / Wine
• Not adaptable

15. 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

16. Where is KIRKLARELI?
• .

17. Export in 1894

18. A great wine until 70’
• We talked about it colour in
Ottomans poetry, de Divan
• Michel Brion, study about
Thracian Papaskarasi
between 1938 -1946

19. PAPASKARASI
• Popular variety
until 70’s

20. How do we work?
• Uskup Vineyards- 35 years
• Strandja Massif, granit
• Bush vineyards
• Low yield
• Light press 0.6 bar max
• Barrel ageing

21. Tasting - Sauvignon Blanc Narince
2012
Grape Variety S.Blanc (65%) + Narince (35%)
Alcohol
13,50%
pH
3,5
Residual sugar
(g/lt)
<1,0
Acidity (g/lt as
tartaric acid)
5,1
Harvest date
03.09.2012 for SB + 27.09.2012 for Narince
Fermentation
time and
temperature
16 days at 15C for SB + 21 days at 15 C for Na

22. Tasting - Narince 2013
Grape Variety %100 Narince
Alcohol
13,00%
pH
3,4
Residual sugar
(g/lt)
<1
Acidity (g/lt as
tartaric acid)
6,45
Harvest date
06.09.2013
Fermentation
time and
temperature
Cold fermentation during 26 days, than 53
days elevation sur lie

23. 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,