Vinkara WineryHasandede Winehouse
White wine
This wine generally goes well with
The Hasandede Winehouse of the Vinkara Winery is in the top 30 of wines of Ankara.
Wine flavors and olphactive analysis
On the nose the Hasandede Winehouse of Vinkara Winery in the region of Ankara often reveals types of flavors of earth, microbio or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
Details and technical informations about Vinkara Winery's Hasandede Winehouse.
Discover the grape variety: Terrano
This is a very old grape variety cultivated in particular in the Istria region of Croatia, Slovenia and Italy. It can also be found in the Republic of Macedonia. In France it is almost unknown. It should not be confused with refosco dal peduncolo rosso, it looks somewhat like it, especially since its synonyms are refosco del Carso or refosco d' Istria.
Last vintages of this wine
The best vintages of Hasandede Winehouse from Vinkara Winery are 2019, 2018, 2015, 2014 and 0.
Informations about the Vinkara Winery
The Vinkara Winery is one of of the world's greatest estates. It offers 34 wines for sale in the of Ankara to come and discover on site or to buy online.
The wine region of Ankara
The wine region of Ankara of Turkey. Wineries and vineyards like the Domaine Kavaklıdere or the Domaine Kavaklıdere produce mainly wines red, white and pink. The most planted grape varieties in the region of Ankara are Kalecik karasi, Okuzgozu and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Ankara often reveals types of flavors of cherry, oak or tropical fruit and sometimes also flavors of vegetal, citrus fruit or tree fruit.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
