Winery KocabağÖküzgözü - Kalecik Karasi
Red wine
This wine generally goes well with
The Öküzgözü - Kalecik Karasi of the Winery Kocabağ is in the top 30 of wines of Central Anatolia.
Wine flavors and olphactive analysis
On the nose the Öküzgözü - Kalecik Karasi of Winery Kocabağ in the region of Central Anatolia often reveals types of flavors of microbio, spices.
Details and technical informations about Winery Kocabağ's Öküzgözü - Kalecik Karasi.
Discover the grape variety: Nero d'Avola
Most certainly of Italian origin, more precisely from Sicily where it is very well known. It should be noted that a certain number of Italian grape varieties bear the synonym or name "calabrese", whether or not followed by an epithet, and care should be taken not to confuse them. Calabrese is also known in the United States, Italy, Bulgaria and Malta. In France, it is virtually absent from the vineyard, although it is listed in the Official Catalogue of Wine Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Öküzgözü - Kalecik Karasi from Winery Kocabağ are 2015, 0, 2016, 2013 and 2014.
Informations about the Winery Kocabağ
The Winery Kocabağ is one of of the world's great estates. It offers 33 wines for sale in the of Central Anatolia to come and discover on site or to buy online.
The wine region of Central Anatolia
Anatolia is the large peninsula which is the westernmost section of the Asian continent. It makes up most of the Asian Part of the modern country of Turkey. Its eastern and southeastern areas are thought to be among the first regions in the world to produce wine. Wine subregions of Anatolia Mid-southern Anatolia (around 12 percent of national production) consists of the provinces Kayseri, Kirsehir, Aksarayi and Nigde.
The word of the wine: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
