• Total Vineyard Area: 180 hectares
• Grape Varieties Grown:
Local grape varieties grown are Narince, Kalecik Karası, Emir and Öküzgözü; international ones are Chardonnay, Sauvignon Blanc and Tempranillo.
• Location:
The vineyards are 900 - 1000 meters above sea level. The vineyards have been planted to face north and south.
• Micro Climate:
Cappadocia has a continental climate. Summers are hot and dry, winters are cold and snowy. The Cappadocia vineyards benefit from a micro climate influenced by Kızılırmak basin.
• Soil Composition:
Except for the Avanos Kızılırmak side and Hacıbektaş, the soil has volcanic characteristics, loose and slightly alkaline, salt-free, calcerous with low levels of organic matter and nutritional elements. It does not absorb or hold water well. All of these characteristics (calcerous structure and low levels of organic matter) have a positive effect on quality.
• Yield:
The planting densities in the vineyards are 3x1.5 m, 3x1 m and 2x1 m. Different types of experimentation and adaptation processes are performed for different grape varieties. Depending on the varieties of the grapes, yields of 1000-4000 kg/hectare are obtained.
• Pruning and Training Systems:
Both high training system on wires and goblet training are utilized. Cordon, single and double guyot or goblet may be used for pruning, depending on the vine species.
• Harvest:
In order to identify the time to harvest, first of all it is very important to choose a sample plot that will be representative of all the others. If the analysis of a sample (brix, acidity, pH, maturity, etc.) shows satisfactory results, a second sample is taken from the same plot and analyzed. Then it is compared with the first sample analysis and if the results are the same, the plot goes through a taste test. When the taste test is found to be satisfactory the date of harvest is established. When harvesting it is important to complete the harvest early in the morning before the day becomes hot and to process the grapes as soon as they are picked. The grapes are harvested between the 20th of August and 20th of October.