Winery KocabağUçhisar Öküzgözü - Kalecik Karasi
Red wine
This wine generally goes well with
The Uçhisar Öküzgözü - Kalecik Karasi of the Winery Kocabağ is in the top 50 of wines of Central Anatolia.
Wine flavors and olphactive analysis
On the nose the Uçhisar Öküzgözü - Kalecik Karasi of Winery Kocabağ in the region of Central Anatolia often reveals types of flavors of oak.
Details and technical informations about Winery Kocabağ's Uçhisar Öküzgözü - Kalecik Karasi.
Discover the grape variety: Kalecik karasi
Supple, elegant reds with a light ruby robe, fine tannins and fresh acidity, showing delicate aromas of strawberry, raspberry, red cherry, rose, sweet spices and floral notes. Airy, refreshing palate, compared to pinot noir for its finesse. Star of the Kalecik slopes along the Kızılırmak river near Ankara, one of the great ambassadors of the Turkish wine revival. Autochthonous Anatolian variety, saved from extinction by Ankara University in the 1970s.
Last vintages of this wine
The best vintages of Uçhisar Öküzgözü - Kalecik Karasi from Winery Kocabağ are 0, 2008, 2012
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
Turkish central plateau at ~1,200 m including Cappadocia, volcanic tuff mineral soils sometimes saline, semi-arid climate with cold winters. Signature Emir as exclusive native white king: lively and saline with citrus, green apple, fresh herbs, white flowers and volcanic mineral touch, refreshing palate. Ample Narince in rounder white. Supple native Kalecik Karasi (cherry, raspberry) and dense Bogazkere (blackberry, spices) in reds.
The word of the wine: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
