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CHAMLIJA Papaskarasi et narince
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CHAMLIJA Papaskarasi et narince

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  • 1. The revival of Turkish grape varieties Kırklareli - Thrace Papaskarasi & Narince Talk & Taste by Zeynep Arca Salliel - Arcadiavineyards Wine Mosaic at Vinisud Wed, 26 feb. 2014
  • 2. Turkey More than 1200-1500 grape varieties, among them 600-800 genetically different *About 20 known wine grapes
  • 3. ORIGIN : TOKAT • Name : Delicat • Decrease because of Phylloxera and demand drop as of 1991 • Table and Wine grapes • Adaptability
  • 4. NARINCE
  • 5. Where is our grape variety ? • .
  • 6. Where is our grape variety ? KIRKLARELI • .
  • 7. OurVineyard
  • 8. NARINCE – Total Production 6,150 tons – Also planted in Thracian, Aegean and Central Anatolia
  • 9. NARINCE List of Vitis vinifera cultivars sharing half of their alleles at each of the 20 nSSR markers analysed on 2344 genotypes from the INRA domaine de Vassal Grapevine Repository
  • 10. NARINCE – Adaptability – Big and round berry – Gold when mature
  • 11. How do we work ? • Low yield • Oxidation sensitive • Pressurage en entier • Barrel ageing or not
  • 12. PAPASKARASI
  • 13. Thrace Karalahna, Karasakız, Vasilaki
  • 14. ORIGINE: THRACE- Üsküp- Kirklareli? • Name : Le Noir de Pretre • Old variety • Table / Wine • Not adaptable
  • 15. PAPASKARASI List of Vitis vinifera cultivars sharing half of their alleles at each of the 20 nSSR markers analysed on 2344 genotypes from the INRA domaine de Vassal Grapevine Repository
  • 16. Where is KIRKLARELI? • .
  • 17. Export in 1894
  • 18. A great wine until 70’ • We talked about it colour in Ottomans poetry, de Divan • Michel Brion, study about Thracian Papaskarasi between 1938 -1946
  • 19. PAPASKARASI • Popular variety until 70’s
  • 20. How do we work? • Uskup Vineyards- 35 years • Strandja Massif, granit • Bush vineyards • Low yield • Light press 0.6 bar max • Barrel ageing
  • 21. Tasting - Sauvignon Blanc Narince 2012 Grape Variety S.Blanc (65%) + Narince (35%) Alcohol 13,50% pH 3,5 Residual sugar (g/lt) <1,0 Acidity (g/lt as tartaric acid) 5,1 Harvest date 03.09.2012 for SB + 27.09.2012 for Narince Fermentation time and temperature 16 days at 15C for SB + 21 days at 15 C for Na
  • 22. Tasting - Narince 2013 Grape Variety %100 Narince Alcohol 13,00% pH 3,4 Residual sugar (g/lt) <1 Acidity (g/lt as tartaric acid) 6,45 Harvest date 06.09.2013 Fermentation time and temperature Cold fermentation during 26 days, than 53 days elevation sur lie
  • 23. Tasting – Papaskarasi – 2013 Grape Variety Papaskarasi Alcohol 13.5 pH 3.35 Residual sugar (g/lt) zero Acidity (g/lt as tartaric acid) 6.0 Harvest date October 13, 2013 Fermentation time and temperature: 5 days cold soak, 5 days fermentation at 24 degrees,