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Natural wine from the mountainous region of Cappadocia in central Turkey. Done in the traditional methods very similar to neighboring Georgia, the grapes are organically grown and then fermented in clay amphora without sulfites. Some of the clay amphora are 2000 years old and they hold anywhere from 300 to 2000 liters of wine. The entire grape is used, with the juice, skin and seeds undergoing fermentation and the stems added afterwards to join them for an extended maceration. Everything is done by hand and the vineyards are strictly controlled to avoid the use of chemical agents. Nearly 4 years old and shining absolutely brightly right now, a light red wine with gorgeous fruit, peppery spice and soft tannin.