chamlija papaskarasi et narince
TRANSCRIPT
The revival of Turkish grape varietiesKırklareli - Thrace
Papaskarasi & NarinceTalk & Taste by Zeynep Arca Salliel - Arcadiavineyards
Wine Mosaic at Vinisud
Wed, 26 feb. 2014
Turkey
More than 1200-1500 grape varieties, among them 600-800 genetically different *About 20 known wine grapes
ORIGIN : TOKAT
• Name : Delicat
• Decrease because of
Phylloxera and demand
drop as of 1991
• Table and Wine grapes
• Adaptability
NARINCE
Where is our grape variety ?
• .
Where is our grape variety ? KIRKLARELI
• .
Our Vineyard
NARINCE
– Total Production
6,150 tons
– Also planted in
Thracian, Aegean
and Central
Anatolia
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
NARINCE
– Adaptability
– Big and round berry
– Gold when mature
How do we work ?
• Low yield
• Oxidation sensitive
• Pressurage en entier
• Barrel ageing or not
PAPASKARASI
Thrace
Karalahna, Karasakız, Vasilaki
ORIGINE: THRACE-Üsküp - Kirklareli?
• Name : Le Noir de
Pretre
• Old variety
• Table / Wine
• Not adaptable
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
Where is KIRKLARELI?
• .
Export in 1894
A great wine until 70 ’
• We talked about it colour in
Ottomans poetry, de Divan
• Michel Brion, study about
Thracian Papaskarasi
between 1938 -1946
PAPASKARASI
• Popular variety until 70’s
How do we work?
• Uskup Vineyards- 35 years
• Strandja Massif, granit
• Bush vineyards
• Low yield
• Light press 0.6 bar max
• Barrel ageing
Tasting - Sauvignon Blanc Narince 2012
Grape Variety S.Blanc (65%) + Narince (35%)
Alcohol13,50%
pH3,5
Residual sugar
(g/lt)<1,0
Acidity (g/lt as
tartaric acid)5,1
Harvest date03.09.2012 for SB + 27.09.2012 for Narince
Fermentation
time and
temperature
16 days at 15C for SB + 21 days at 15 C for Na
Tasting - Narince 2013
Grape Variety %100 Narince
Alcohol13,00%
pH3,4
Residual sugar
(g/lt)<1
Acidity (g/lt as
tartaric acid)6,45
Harvest date06.09.2013
Fermentation
time and
temperature
Cold fermentation during 26 days, than 53
days elevation sur lie
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,