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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. Keten Gomlek is a native white variety of Turkey, Gelveri is perhaps the only commercial winery to use it. Macerated with the skins and seeds for an extended period, making this an amber or orange wine.
From the mouth of the importer (Terrel Wines):
"Wine researcher Udo Hirsch, who came to Turkey in 1969, set up his winery using in historic Güzelyurt area in the center of Cappadocia, he set up ancient Kup (known in Georgia as Qvevri) in his new home and began to make wine. Keten Gomlek Grapes Indigenous to Turkey"