Winery UrlaVourla
Red wine
This wine is a blend of 3 varietals which are the Bogazkere, the Cabernet-Sauvignon and the Merlot.
This wine generally goes well with poultry, beef or game (deer, venison).
The Vourla of the Winery Urla is in the top 50 of wines of Turkey and in the top 10 of wines of Aegean.
Wine flavors and olphactive analysis
On the nose the Vourla of Winery Urla in the region of Aegean often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Food and wine pairings with Vourla
Pairings that work perfectly with Vourla
Original food and wine pairings with Vourla
The Vourla of Winery Urla matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of spanish stew (cocido), daniel's algerian couscous or cassoulet of the sea.
Details and technical informations about Winery Urla's Vourla.
Discover the grape variety: Bogazkere
A very old indigenous grape variety grown in Turkey (Anatolia, etc.), most often at high altitudes. Virtually unknown in France and in almost all other wine-producing countries, although attempts have been made in Australia. It is thought to be related to the morek, another Turkish variety.
Last vintages of this wine
The best vintages of Vourla from Winery Urla are 2018, 2012, 2019, 2015 and 2014.
Informations about the Winery Urla
The Winery Urla is one of of the world's greatest estates. It offers 18 wines for sale in the of Aegean to come and discover on site or to buy online.
The wine region of Aegean
The Aegean wine region Lies in the western Part of Turkey, on the end of the Anatolian peninsula, facing the Aegean Sea and the Greek Islands. It accounts for over half of all wine produced in the country. The Climate is typically Mediterranean with hot summers and mild winters. Coastal vineyards are often at an altitude of around 150 meters, and have the most pronounced maritime influences.
The word of the wine: Free-run wine
The free-run wine is the wine that flows out of the vat by gravity at the time of running off. The marc soaked in wine is then pressed to extract a rich and tannic wine. Free-run wine and press wine are then aged separately and eventually blended by the winemaker in proportions defined according to the type of wine being made.
