Cappadocia

Cappadocia, on the volcanic plateau around Nevşehir, has thousands of years of vine-growing history. Its tuff soils, formed from ash erupted by Erciyes, Hasandağı and Göllüdağ, hold water well and let vines survive harsh winters. Vineyards lie between 1,000 and 1,300 metres, and the large gap between day and night temperatures preserves the grapes' acidity.

Native grapes

The region's emblem is the white grape Emir, which makes light-bodied, high-acid, mineral wines and also suits traditional-method sparkling wine. Kalecik Karası from Ankara and Narince are also grown here.

Rock cellars

Cellars carved into Cappadocia's tuff keep a cool, stable temperature all year and have been used for centuries to store grapes and molasses.

Cappadocia at the table

Clay-pot kebab, mantı and grape molasses are the region's classics; our clay-pot mushrooms are inspired by this cooking.