papaskarasi mw presentation

www.chamlija-wine.com

MUSTAFA CAMLICA Chamlija Wines


The Camlica family has been farming in Buyukkarıstıran, Luleburgaz

since 1936. the first generation of the family immigrated from Kubadin,

Razgrad, in northeastern Bulgaria. Kubadin was renamed Loznitsa in the

1930s. The new name means ‘Vineyard Place’ in Bulgarian, referring to

the fact that this was the first place where American rootstocks were

grown first time in the country.

Mustafa Camlica, a prominent fine wine investor from the third

generation of the family to live in Turkey, is the name behind this very

ambitious project. The company is named his daughter, who also

designs all the labels. All the production facilities are in Buyukkarıstıran,

120 kilometers west of Istanbul.


STRANDJA


STRANDJAThe Strandja Massif is located in the NW part of Turkey. The massifis bounded by the Thrace basin to the south, the Istanbul Zone tothe east and the black Sea to the north. It is roughly a NW- SEtrending mountain belt, ca. 200 km long and 90 km wide.


Limestones of Strandja

The coastal deposits along the southern slopes of the Strandja Massif

indicate the presence of shallow marine depositional environments in

the area. The quartz sand rich detrial deposits should correspond to

depositional environments in bays, while the ooletic limestones are

probably deposited in flat shelves with tides.

Limestones of Strandja



Limestones of StrandjaThe occurrence of Congeria rich limestones suggests also lagunaldepositional environments. The lignite formation usually occurs in swamp areas, in marshy basins behind the coastline. There are twolignite mines next to our vineyards.

KIRKLARELİ FORMATION ISLAMBEYLI FORMATION


LACUSTRINE LIMESTONES OF SINANLI FORMATION KUCUKKARISTIRAN AKCAKOY VİNYARDS


THRACE ALUVION

SOĞUCAK FORMATION

PINARHISAR FORMATION


VINEYARDAll the vineyards are located in Kirklareli Province. TheBulgarian name of Kirklareli was Lozengrad, whichmeans ‘The city of Vines’. We currently have 85hectares under wine.


Our plantings are some of the highest density in theBalkans and turkey, ranging from 5,000 to 6,666 vines

per hectare, with some vineyards even at 10,000.


The aim of high-density planting is toenhance quality andencourage deep root

systems to express thefull potential of the

terroir.

The Strandja Massif has a dominant effect on our vineyard soilsand climates.

The grape of ’’Passion and Love'’

‘’KARASEVDA’’

PAPASKARASI



Vitis International Variety Catalogue ( VIVC )Prime name PAPASKARASIColor of berry skin NOIRVariety number 8923Country of origin of the variety TURKEYVitis species VITIS VINIFERA LINNÉPedigree as given in bibliography ALBA IMPUTOTATO X PROKUPACPrime name of parent 1 ALBA IMPUTOTATOPrime name of parent 2 PROKUPACHolding institution BGR013BreederBreeding contact addressYear of crossingYear of selectionYear of protectionFormation of seeds COMPLETESex of flowers HERMAPHRODITEPhotosTable of accession names YESTable of areaLast update 29.09.2014


Synonyms

KALE DOIRAN

KARA SEFTAKARA PAPAS

KARAPAPASKE

KARASEFTA

KARASEITA

PAPAESCA CERNA

VINTA CHERNA

SIVINA VINTA

SHARALUK CHER

PAPAESCA NEAGRA PAPASCA NEAGRA

PAPASKA CERNA

PAPASKA NEAGRA

PAPASKA TCHERNA

PAPAZKA CERNA

PAPEASCA NEAGRA


Marcel BIRON ‘Vignes et vins de Turquie, Thrace –

Marmara’62 p, publié en 1950 (original provenant de

l’Université de Californie)

He mentions the following points:

The Papaskarasi is a variety of the Balkans. It grows mostly in Turkey sunny and rocky slopes of the Quaternary alluvium aroundEdirne , Kircasali ( Zalof ) of Uzunköprü and Strandja MassifKirklareli ( Üsküp ) in Thrace. (Itis also a registered varieatal in Greece as Kara Papas.)

Papaskarasi of Thrace ismoderately vigorous.


Quite resistance to thediseases. Papaskarasi

rarely presentmillerandage in wet and

cold June years .

The bunch is medium size, elongated , tapered ,

with tight and roundedgrains . Its average

weight between 300 and400 Grams .


Its juice yield is very high, up to80 %.

Skin color is bluish black andcolorless juice, Ferrari red

wine color.


Our observations so far:

Growing Season:

Bud break: One week later than CabernetSauvignon

Flowering: One week later than CabernetSauvignon

Verasion: 10 days later than Cabernet Sauvignon

Harvest: 2 weeks later than CabernetSauvignon.

Final 30 days before harvest mean temperature: 16 degrees Celcius.

Soil: Best in very poor soils such as decomposedgranites where bunches are smaller.

Papaskarası


Papaskarası


in late August in late October

And harvest day



The red wine Papaskarasi have the followingcharacteristics:

a fortnight- 2 weeks fermentation, withoutmaceration and temperature control, lightcolor, light to medium body, 12.5 to 13.5% ofalcohol and 4-5 grams of total acidity.

Possible blends Papaskarasi with excellentwine ' Adakarasi ' Asva of , for example,possible to obtain a degree more color.

But I do not say the same with regard to the 'Karalahana ' cited above.

A small amount of Cabernet Sauvignon orPinot Noir , for example , goes with Papaskarasian amazing way.

Color , alcohol, acidity and aroma all improve.


Papaskarasi is extremly sensitive to hot temperatures and

heat waves. It needs quite cool temperatures after verasion

starts. The critical period is between August 15 and October

15. If avarage temperatures exceed 19 degrees during this

period the grape does not get enough color. Therefore, it

needs cooler places to accumulate enough anthocyanins found

in the skin of the grape. Therefore, you can easily identify a

Papaskarasi wine looking at the color. The paler the color the

hotter the season or the place. It is very site and climate

sensitive cultivar.

Climate

Papaskarası



Papaskarasi is Blue-black skin colorgrape. The color of '' passionate love''is blue. Kara Sevda is also other nameof the cultivar which is translated as ''passionate love''.

Papaskarasi is very unusual grapewith respect to ripenning course.Canes are ripenning first.

Pedigree:Parents: Alba Imputotato (RO)*Prokupac (SRB)Off springs: Kadarka# 1610 (HUN),Feher Kövidinka#348 (HUN)Full Sister: Baela Debela # 2237 (BG)Half Sister: Furmint#25 (HUN)


Grape variety PAPASKARASI

ALCOHOL 12,5 %

pH 3,35

Residual sugar (g/ L) Zero

Total acidity (g/ L as tartaric acid)

6,0

Harvest date October 29, 2013

Fermentation time and temperature: 5 daysNATURAL cold soak, 15 days fermentation at 24

degrees maximum

CHAMLIJA Papaskarası 2013 Technical Details

PAPASKARASI


Dark purple red withviolet hue. Complex nosewith aroma Reminiscentof nutmeg, Gingerbread,ginger, vanilla and white

pepper. On the palatewell structured with

medium weight and goodlength.

Markus Del Monego MWTasting Notes


EXPORT TO GREECE IN 1894. ORIGIN: KIRKLARELI


Michel Brion studiedThracian Papaskarasibetween 1938 -1946

and put this varietal at the top of Turkish

grapes.

Papaskarası


papaskarasi mw presentation

Presentations & Public Speaking

strandjathe strandja

camlica family

ooletic limestones

lignite formation

strandjathe coastal

vineyard place

mustafa camlica chamlija

thrace basin