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Yaban Patkara 2019 ‘Tahtaya Vur!’

Karacaoğlan Village, Çömelek, Mut, Mersin

Latitude: 36°39’36.22″N Longitude: 33°44’22.81″E

Viticulture has continued uninterruptedly for centuries in the Karacaoğlan region of Çömelek village in Mersin’s Mut district, where the nomadic culture prevails. This wine is made from 40-year-old Patkara grapes grown on gravel, quartz and limestone soils at an altitude of 1,150 meters at the foot of the Taurus Mountains. Thanks to Zeki Fakir, who took care of these old vines, half-buried in the soil to protect them from the effects of wind and sun, in this challenging geography.

Winemaker: Semril Zorlu

Harvest date: Hand-harvested on 24 September 2019

Alcohol: 13.8% / 75cl

pH: 3.57  TA: 6.0g/l (Tartaric) RS: 1.4 gr/lt

Closure: Diam 3 – 38/44


Taken into the stainless steel tank on 25 September 2019 followed by 4 days of cold maceration at 10°C. Fermented for 8 days and a 10-day long post-maceration followed. Total skin contact is 22 days.

Due to the large berry size and its juicy nature, a 10% ‘saignee’ was applied to increase the concentration.

Punched down several times a day during fermentation, no modification was applied other than the addition of yeast. Two different types of yeast were inoculated. The first one is Torulaspora delbrueckii, which is non saccharomyces, and this yeast was preferred to increase the aroma layering, strengthen the structure on the palate and reduce the use of added sulfur. It was then fermented with a neutral type of Saccharomyces so that the fermentation aromas were not dominant and the aroma profile of the variety was not suppressed. Malolactic fermentation was completed spontaneously within 25 days after pressing.

After ageing for 9 months in stainless steel tanks at a constant temperature of 10°C, it was bottled on 1 July 2020 without cold stabilization or filtration. Aged for a further 20 months in bottle before release.