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The grapes, which are decided to be harvested as a result of the analysis and sensory evaluation, are transported to the factory in 20 kg plastic grape crates. Grapes are processed without waiting. After the grapes go through the sorting and stalk removal processes, whole or half-populated grains (mash) are taken into stainless steel tanks for red wine production. In the production of white and rosé wine; unlike red, grapes are directly pressed after sorting and stem removal processes. After pressing, it is cooled and pre-clarified. Then, after clarification, the clean must is transferred to the fermentation tank. Then, yeast is added to the tanks and fermentation begins. The tanks are tasted by the winemaker (wine expert) at least twice a day, and the procedures to be carried out and the way of mixing are decided on a daily basis. At the same time, before each tasting, samples are taken from the tanks and sugar and temperature controls are made.

Fermentation is completed in an average of 7–12 days between 28-30 degrees Celsius for red fermentation tanks, and in an average of 15–30 days between 10-15 degrees Celsius for white and rose fermentation tanks. In red wine production, pressing is decided as a result of daily degustation. The pre-musts of the tanks that are decided to be pressed are taken, this must is called 'Free Must'. After being taken into barrels or tanks according to the quality of the free must, the fermented grapes remaining in the tank are sent to the pneumatic presses and the pressing process is completed. The must obtained in this way is called "press must." With the end of alcoholic fermentation, the malolactic fermentation process is started in red and some special white varieties. The aim here is to convert the harder malic acid to the softer lactic acid on the palate.

  • What is wine? The drink made by fermentation with fresh grape juice is called wine. It is referred to as one of the most natural spirits.
  • What is fermentation? Fermentation is a natural process through yeasts. Yeasts are microorganisms that naturally coexist with grapes in vineyards and winemaking facilities. These organisms feed on sugar, which is contained in grape juice, in order to survive, and convert it to alcohol and carbon dioxide gas through fermentation.
  • How is wine made? Microorganisms that naturally coexist with grapes in vineyards and production facilities are called yeast. Yeasts feed on sugar, which is contained in grape juice, in order to survive, and convert it to alcohol and carbon dioxide gas through fermentation. Almost all grape varieties have white flesh. The color of red and rosé wines comes from the use of grape skins during fermentation. If the skins separate in the earlier steps, then the wine will have little or no color. This is how rosé wine is made from black grapes. White wine can be made from both black and white grapes. Red and rosé wines can only be made from black grapes. 
  • What is the role of climate types on wine? Climate plays an important role in the ripening of grapes. As with other fruits, it is important that the grapes get enough sunlight to ripen. If the grape gets enough sunlight, then the sour acids in the fruit convert into sugar and the skins ripen; if it doesn't get enough sunlight, then the skin remains green and hard, and an acidic and sour taste forms. Excessive sunlight results in grapes with low acidity, and the resulting wine is unbalanced and has a poor taste. On the other hand, with poor sunlight, the wine will not have an intense taste, but it will taste sour. How good a wine will be depends on the balance of rainfall, sunlight and temperature. Therefore, the climate types play an important role on the characteristics of wine such as taste, aromas and acidity.
  • What are the characteristics of wines made from grapes grown in colder climates? Since territories with colder climates receive less sunlight, grapes do not get a darker color. So, making white wine is preferred rather than red wine. The wines have a lower alcohol content due to less sunlight (less sugar). Since grapes produce acids to become more resistant to cold, resulting wines have a very high acidity.For example, Northern France, Germany etc. 
  • What are the characteristics of wines made from grapes grown in warmer climates? Compared to territories with colder climates, territories with warmer climates stand out with different wines.  Since black grapes need more heat to ripen, red wines are usually made in warmer climates. For example, Southern France, Australia, Turkey, Spain..
  • When does harvesting take place in Turkey? Harvesting starts when grapes are ripe. This time varies in the west and east of Turkey. However, it starts in the second half of August and continues until the end of October. Early ripening varieties are harvested earlier than other grapes. However, climatic conditions also play an important role on ripening process. Harvested grapes must be processed as soon as possible. For quality winemaking, harvesting takes place in the vineyards at dawn and at night.
  • What are the characteristics of Okuzgozu grape? Okuzgozu is a large, dark-colored and fleshy grape and is grown mostly in Elazig and Malatya. A medium bodied wine with high acidity and lower tannin is made from grapes that ripen until mid-October, late September. It is used for the blend of Bogazkere-Okuzgozu, a classic in Turkish winemaking, and is also suitable for being used alone in winemaking. Such lower-bodied wines have ripe cherry, sour cherry, black mulberry and molasses aromas.
  • What are the characteristics of Bogazkere grapes? Bogazkere is one of the grapes with the strongest characteristic in Turkey. It is a small, dark-colored grape with thick skin, and it is grown in the area between Euphrates and Tigris rivers. With its sour taste, this black grape originates in Diyarbakir and its surroundings. It is well adapted to arid climate in this region, and it is grown on gravelly, calcareous and clayey, red soil. The wines made from Bogazkere are high-bodied and have tannin content, and they are suitable for aging. In addition to fruity flavors such as cherry, sour cherry and black mulberry, spicy tones are also frequently observed. Because of its strong and sour taste, it is generally used in blendings with Okuzgozu.