ORIGIN (Sub Region)
Aegean (İzmir)

OTHER REGIONS (Sub Regions)
Aegean (Manisa)

GENERAL INFORMATION

• This grape is grown in and around the Aegean city of ‹zmir. Bornova Muscat displays the characteristics flavour and aromas of Muscat.
• Bornova Misketi produces quite aromatic, lively, light, easy drinking and dry to lusciously sweet wines that are in light gold color.
• The aroma of Bornova Muscat is reminiscent of honeysuckle , basil, roses, mint, honey, bergamot, lemon balm, orange flowers, daisies, grapefruit and melon.

DETAILED INFORMATION
Climate: The vineyards are at an altitude of 150 metres, are closer to say Bari or Athens, while
on the Anatolian plateau, the vineyards are at a height of 900 metres and the climate is closer
to the Rhône Valley, though with less rainfall

Soil: Clay and gravel
Berry: The grapes are medium in size, with ripe grapes being pinkish in color
Ripening: Mid season

AROMA PROFILE
Tropical Fruits, Flowers, Citrus , Thyme and Bay Leaves

FOOD & WINE MATCHDry Muscat is an excellent aperitif. Besides it is an excellent accompaniment to cheese that do not over power its flavor, snacks and seafood appetizers and salads. Sweet Muscat goes well with caramelized and cheese-based desserts, stewed quince and cheeses such as cheddar, soft old cheeses and blue cheeses.

ORIGIN (Sub Region)
Sout East Anatolia (Diyarbakır)

OTHER REGIONS (Sub Regions)
Mid-Eastern Anatolia (Malatya)
Mid-Northern Anatolia (Ankara, Uşak)
Aegean (Manisa, Denizli)
Mediterranean (Elmalı)

GENERAL INFORMATION

• Boğazkere means “throat burner”
• Boğazkere has very high dense tannins with medium acidity, similar to Tannat.
• The wines made from this grape are dark in color, full bodied, dense tannins, with complex flavor profiles.
• The wines from Bo¤azkere grape find balance when aged.

DETAILED INFORMATION

Climate: The grape prefers hot and dry climates, and relatively higher altitudes. It is quite resistant to drought
Soil: Decomposed sandstone to red clays
Berry: Dark blue / black colour, small to medium sized, round berries with thick skins
Ripening: Late ripening (middle of October)

AROMA PROFILE
Black Cherry, Raspberry, Blackberry, Black Mulberry, Pepper, Clove, Eucalyptus, Tobacco, Leather, Pine Forest, Dark Chocolate , Liquorice

FOOD & WINE MATCH
Spicy, saucy meat dishes, Kebabs and BBQs, Tandir (slow roasted lamb), Intensely flavoured cheese

ORIGIN (Sub Region)
Mid-Eastern Anatolia (Elazığ)

OTHER REGIONS (Sub Regions)
Mid-Southern Anatolia (Nevşehir / Cappadocia)
Mid-Northern Anatolia (Ankara, Uşak)

GENERAL INFORMATION

• Native to Eastern Anatolia, Öküzgözü derives its name from the fact that it has large, blackberries that resemble a bull’s eye.
• On the palate, it is medium bodied, producing round, fruity wines, with some tannins and rather lively acidity. Alcohol level is usually between 12.5% and 13.5 %.
• Öküzgözü is high in acidity, medium to low in alcohol content and its medium body offers a delicate bouquet.
• It has fruit and floral flavours, makes a soft and easy to drink wines.
• Due to its acidity, it can age well.
• Wines from the Öküzgözü grape have a light red colour like Pinot Noir.
• Öküzgözü gives very good results when used in Cuvee with Boğazkere.

DETAILED INFORMATION

Climate: The grape prefers cold winters and hot, dry summer seasons. At Elazığ and Malatya, the vineyards are 850-1100 metres high. Euphrates and two dams (Keban and Karakaya) built on it has changed the climate at the region, rendering harsh winters and dry hot summers somewhat mellower.
Soil: Red clay and decomposed granites varying to light chalky clay soils may vary to sandyclay, with underlying limestone.
Berry: Öküzgözü has large, round, black and fleshy berries, with multiple kernels.
Ripening: The grape has a long vegetation period and ripens in the second half of September.

AROMA PROFILE
Raspberry, Dark cherry, Mint, Chocolate, Eucalyptus, Sour Cherry, Pomegranate, Ripe Plum, Cherry Marmalade, Clove and Cardamom

FOOD & WINE MATCH
Casseroles, Kebaps, Smoked foods, Eggplants, Hünkar Begendi (means “sultan loved it”-ask for recipe), Grilled Red Meats

ORIGIN (Sub Region)
Mid-Northern Anatolia (Ankara /Kalecik)

OTHER REGIONS (Sub Regions)
Aegean (Denizli, Manisa, Uşak, Elmalı)
Mid-Southern Anatolia (Nevşehir / Cappadocia)
Marmara (Tekirdağ)

GENERAL INFORMATION

• Kalecik Karası means the “black from the small castle”. Kalecik is a small village (65 km northeast of Ankara) in Central Anatolia with its castle. Kalecik Karas› is grown mainly at the Kızılırmak river valley.
• Kalecik Karaı yields a wine with “dried red rose” colour, with a sugar candy / boiled candy aroma on the nose, quite typical of the variety. Better examples have a vibrant, fruity nose, with red fruits.
• On the palate, wine is medium bodied, low on tannins; fresh and lively, with a crisp acidity.
• On the hotter climates, alcohol can reach 14%, rendering the wine heavy.

DETAILED INFORMATION

Climate: Although Ankara has hot, dry summers and cold, snowy winters; the river Kızılırmak creates a special microclimate at the Kalecik area, making it milder in the winter.
Soil: Pebbly clay loam
Berry: Kalecik Karası has blue-black coloured, medium sized, round berries with thick skins. It has medium size, conical, compact clusters.
Ripening: It ripens around second half of September.

AROMA PROFILE
Red Berries, Cherry, Strawberry, Raspberry, Cotton Candy, Pyrezine, Game or Stable

FOOD & WINE MATCH Pizza, Meat with Tomato Sauce, Grilled Cutlet, Pasta with Tomato Sauce.

Pronunciation: Chal-car-ah-ser
(with ‘er’ as in British ‘father’)

ORIGIN (Sub Region)
Aegean (Denizli/Çal)

OTHER REGIONS (Sub Regions)
Not Available

GENERAL INFORMATION

• Another Aegean grape is the Çalkarası, which is native to Denizli and makes excellent rosé wines as well as light, fruity reds.
• One of the most significant characteristics of Çalkarası is the high acidity it gives to the wine. It helps to make lively and balanced, especially rosé wines.
• The wines made from Çalkarası generally have 12%-13.5% alcohol levels.

DETAILED INFORMATION

Climate: In general the Aegean region has a mild climate. However, it becomes harsher at altitude. Temperatures can rise to 40 °C during summer and fall to -10 °C in winter. There are about 80 days with precipitation, mainly during winter.
Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1100 m.
Berry: The color is purplish black. It has a ellipsoidal form. Berry size is small to medium.
Ripening: Mid season

AROMA PROFILE
Peaches, Strawberry, Fresh red fruits, Ripe white fruits

FOOD & WINE MATCHRosé wines made from Çalkarası will match with amuse bouches, oriental dishes, sea food, lightly spicy pastas

ORIGIN (Sub Region)
Aegean (Denizli)

OTHER REGIONS (Sub Regions)
Aegean (Manisa)

GENERAL INFORMATION

• Mainly grown in Denizli and Manisa.
• Mostly consumed as table grape and raisins however it is also used in wine making.
• Gives light, easy to drink fruit flavoured and fresh wines.
• Dry and semi-dry wines can be produced with this type of grape.

DETAILED INFORMATION

Climate: In general the Aegean region has a mild climate. However, it becomes harsher at altitude . Temperatures can rise to 40 °C during summer and fall to -10 °C in winter. There are about 80 days with precipitation, mainly during winter.
Soil: Differs from clay loam in the lower elevations to calcarious chalks at 1100 m.
Berry: Medium sized round
Ripening: Mid-season

AROMA PROFILE
Asparagus, Pear, Pineapple, Floral, Mango, Lemon, Golden and Green Apples, Hay

FOOD & WINE MATCH
Grilled or Steamed Fish, Shellfish, Chicken, Pasta with White Creamy Sauces.

ORIGIN (Sub Region)
Mid-Southern Anatolia (Tokat)

OTHER REGIONS (Sub Regions)
Mid-Southern Anatolia (Nevşehir / Cappadocia)

GENERAL INFORMATION

•  Narince means “delicately” in Turkish.
• Mainly grown in Tokat and along Yeşilırmak (river).
• Both consumed as table grape and used in wine making. Dry and semi-dry wines can be made with Narince grape. It has yellow-green color and sophisticated fruit flavor.
•  Since the acidity level is high, wine gains a complex bouquet with aging.

Narince makes straw yellow coloured wines with floral notes, yellow fruit and citrus aromas on the nose. On the palate, it produces round, medium to full bodied wines, balanced with good acidity. It is usually treated with oak. Narince can be associated with Chardonnay.

DETAILED INFORMATION
Climate: The origin of the grape Tokat’s climate represents a transition between the Central Black Sea and the Inner Anatolia climates. The climate is somewhat harsher at high altitude levels and in the southern sections of the province.

Soil: River bed and glaciated aluvial fan
Berry: Narince has large, oval, yellowish-green berries with bronze discolourisation, with large conical clusters with one or two shoulders.
Ripening: Narince is harvested in the second half of September.

AROMA PROFILE
Orange, Grapefruit, Lime, White Pineapple, Quince, Floral, Plumeria, Acaccia, Fruit Blossom, Basil, Ripe Green Apple, Walnut

FOOD & WINE MATCH
Oily Grilled Fish, Spicy Chicken, Eggplant Salad, Dishes with Onion, Hors d’oeuvres.

ORIGIN (Sub Region)
Mid-Southern Anatolia (Nevşehir / Cappadocia)

OTHER REGIONS (Sub Regions)
Not Available

GENERAL INFORMATION

• Emir is a native white grape of Cappadocia and most plantings are at the Nevşehir province. It acquired its name (Emir = Ruler / Lord), from the fact that it was a quite popular wine at the local lords’ tables. It was used since the Roman times to make crisp, refreshing wines.
• Emir makes straw yellow coloured wines with green reflections; famously with green apple and minerals on the nose. On the palate it makes lively, crisp wines. Wines are; light-medium bodied, light yellow colour, high acidity and delicate.
•  Emir is used in sparkling and still wine making. Does not match with oak and generally should be consumed in 1-2 years, no malolactic.

DETAILED INFORMATION

Climate: Cappadocia has a steppe climate, there is a great temperature difference between day and night. It is cooler and drier than in the popular tourist areas of the Mediterranean and the Aegean coasts.

Soil: Sand, sandstone, decomposed volcanic, tuffa. Emir flourishes on the volcanic soils of Cappadocia, rich in minerals.

Berry: Emir has slightly oval, green-yellow, middle sized berries, on middle sized conical clusters.

Ripening: Mid season

AROMA PROFILE
Apple (green/yellow), Pineapple, Kiwi, Lemon, Blood Orange, White Rose.
Goût de terroir: Lime stone, mineral

FOOD & WINE MATCH
Salmon and other Oily Fish, Shellfish, Asparagus, Chicken with Tomato Sauces, Pasta with White Creamy Sauce, Salads without Vinegar, Sushi.

In 1926, Nihat A. Kutman, established a small bottling plant in Galata, Istanbul, called Maison Vinicole which later acquired the name DOLUCA. Believing in the need to constantly improve the quality of his wines, Nihat A. Kutman, after lengthy research in Europe, brought grape varieties and began to grow them in various locations around Mürefte. In the early 1940′s, when wines made from these new varieties were introduced into the market, under the name of DOLUCA; they met with great success, mainly due to the distinction of the varieties and the special care shown in their production. In 1969, second generation Nihat A. Kutman’s son, Ahmet Kutman, joined the company management shortly after receiving his education in the field of Food Technology, Oenology and Viticulture at the University of California at Davis.

Sarafin (Nilkut) In 1990, Ahmet Kutman, together with his high school friend from Güven Nil, ventured into a project that can be called a turning point in the Turkish wine industry, under the name Sarafin. It involved the establishment of the modern vineyard where the best known grape varieties in the world, Sauvignon Blanc, Chardonnay, Cabernet Sauvignon and Merlot were grown with special care and presented to Turkish consumers in 1998.

DOLUCA today, continues to present over 40 different products to its consumer’s delight. Paying as much meticulous attention to consumer relations as to production quality, especially after Ahmet Kutman’s daughter Sibel Kutman and son Ali Kutman, joined the company as members of the third generation, DOLUCA has attained a broader contemporary outlook and embraced the mission of developing and enhancing the cultural awareness of wine in Turkey.

Doluca Bağcılık ve Şarapçılık A.Ş.
Address: Kemankeş Caddesi No:81
Kat: 3-4 34425 Karaköy-Beyoğlu, İstanbul – TURKEY
T: +90 212 213 40 00 F: +90 212 356 32 00

Contact Person:
Mr. Goktug Guclu (Export Manager)
e-mail: info@doluca.com, goktugg@doluca.com
www.doluca.com

Gülor was founded by Güler Sabanc› in 1993.

Under the guiadance of Prof. Nicolas Vivas  Bordeaux Univeristy, from soil to the grape variety, harvest to blend, Gülor aims to bring hihg stnadrts to the country.

Gülor owns 20 hectars of vineyard  located at fiarköy, Tekirdağ, Turkey.

Oto Sanayi Sitesi, Çaml›k Caddesi No:2
Birlas ‹fl Merkezi. 4.Levent 34330 ‹stanbul
T: +90 549 721 62 52

Contact Person:

Mr. Adnan Erem
e-mail:  adnanerem@gulorwine.com
www.gulorwine.com
facebook.com/gulorwine