Emir Sparkling – Cappadocia

Cappadocia's high-acid Emir grape is ideally suited to sparkling wine. This wine is made by the traditional method also used in Champagne, with a second fermentation in bottle, and rests on its lees for at least 18 months.

Tasting notes

Green apple, lemon peel and toasted bread; fine, persistent bubbles and a mineral finish. The stony character of the volcanic tuff soils comes through clearly.

Why it's on our list

Traditional-method sparkling wines from a native grape are still rare in Türkiye. Emir's success in this style is one of the best illustrations of Anatolian grapes' potential, so it heads our list.

Note: wines on our list are served only on the premises to guests aged 18 and over; our website shows no prices and makes no sales.

Serving

We serve sparkling Emir at 6 – 8 °C in a tall, narrow glass. It is often asked for at sunset on the terrace, and our sommelier explains the method at the table when the bottle is opened.