Papaskarasi mw presentation

www.chamlija-wine.com
MUSTAFA CAMLICA
Chamlija Wines

The Camlica family has been farming in Buyukkarıstıran, Luleburgaz
since 1936. the first generation of the family immigrated from Kubadin,
Razgrad, in northeastern Bulgaria. Kubadin was renamed Loznitsa in the
1930s. The new name means ‘Vineyard Place’ in Bulgarian, referring to
the fact that this was the first place where American rootstocks were
grown first time in the country.
Mustafa Camlica, a prominent fine wine investor from the third
generation of the family to live in Turkey, is the name behind this very
ambitious project. The company is named his daughter, who also
designs all the labels. All the production facilities are in Buyukkarıstıran,
120 kilometers west of Istanbul.

STRANDJA

STRANDJA
The Strandja Massif is located in the NW part of Turkey. The massif
is bounded by the Thrace basin to the south, the Istanbul Zone to
the east and the black Sea to the north. It is roughly a NW- SE
trending mountain belt, ca. 200 km long and 90 km wide.

Limestones of Strandja
The coastal deposits along the southern slopes of the Strandja Massif
indicate the presence of shallow marine depositional environments in
the area. The quartz sand rich detrial deposits should correspond to
depositional environments in bays, while the ooletic limestones are
probably deposited in flat shelves with tides.

The occurrence of Congeria rich limestones suggests also lagunal
depositional environments. The lignite formation usually occurs in
swamp areas, in marshy basins behind the coastline. There are two
lignite mines next to our vineyards.
KIRKLARELİ FORMATION ISLAMBEYLI FORMATION

LACUSTRINE LIMESTONES OF SINANLI FORMATION
KUCUKKARISTIRAN AKCAKOY VİNYARDS

THRACE ALUVION
SOĞUCAK FORMATION
PINARHISAR FORMATION

VINEYARD
All the vineyards are located in Kirklareli Province. The
Bulgarian name of Kirklareli was Lozengrad, which
means ‘The city of Vines’. We currently have 85
hectares under wine.

Our plantings are some of the highest density in the
Balkans and turkey, ranging from 5,000 to 6,666 vines
per hectare, with some vineyards even at 10,000.

The aim of high-
density planting is to
enhance quality and
encourage deep root
systems to express the
full potential of the
terroir.
The Strandja Massif has a dominant effect on our vineyard soils
and climates.

The grape of
’’Passion and Love'’
‘’KARASEVDA’’
PAPASKARASI

Vitis International Variety Catalogue ( VIVC )
Prime name PAPASKARASI
Color of berry skin NOIR
Variety number 8923
Country of origin of the variety TURKEY
Vitis species VITIS VINIFERA LINNÉ
Pedigree as given in bibliography ALBA IMPUTOTATO X PROKUPAC
Prime name of parent 1 ALBA IMPUTOTATO
Prime name of parent 2 PROKUPAC
Holding institution BGR013
Breeder
Breeding contact address
Year of crossing
Year of selection
Year of protection
Formation of seeds COMPLETE
Sex of flowers HERMAPHRODITE
Photos
Table of accession names YES
Table of area
Last update 29.09.2014

Synonyms
KALE DOIRAN
KARA SEFTA
KARA PAPAS
KARAPAPASKE
KARASEFTA
KARASEITA
PAPAESCA CERNA
VINTA CHERNA
SIVINA VINTA
SHARALUK CHER
PAPAESCA NEAGRA PAPASCA NEAGRA
PAPASKA CERNA
PAPASKA NEAGRA
PAPASKA TCHERNA
PAPAZKA CERNA
PAPEASCA NEAGRA

Marcel BIRON
‘Vignes et vins de Turquie, Thrace –
Marmara’
62 p, publié en 1950 (original provenant de
l’Université de Californie)
He mentions the following points:
The Papaskarasi is a variety of
the Balkans. It grows mostly in
Turkey sunny and rocky slopes of
the Quaternary alluvium around
Edirne , Kircasali ( Zalof ) of
Uzunköprü and Strandja Massif
Kirklareli ( Üsküp ) in Thrace. (It
is also a registered varieatal in
Greece as Kara Papas.)
Papaskarasi of Thrace is
moderately vigorous.

Quite resistance to the
diseases. Papaskarasi
rarely present
millerandage in wet and
cold June years .
The bunch is medium size,
elongated , tapered ,
with tight and rounded
grains . Its average
weight between 300 and
400 Grams .

Its juice yield is very high, up to
80 %.
Skin color is bluish black and
colorless juice, Ferrari red
wine color.

 Our observations so far:
 Growing Season:
 Bud break: One week later than Cabernet
Sauvignon
 Flowering: One week later than Cabernet
Sauvignon
 Verasion: 10 days later than Cabernet Sauvignon
 Harvest: 2 weeks later than Cabernet
Sauvignon.
 Final 30 days before harvest mean temperature:
16 degrees Celcius.
 Soil: Best in very poor soils such as decomposed
granites where bunches are smaller.

Papaskarası

Papaskarası
in late August in late October

And harvest day

The red wine Papaskarasi have the following
characteristics:
a fortnight- 2 weeks fermentation, without
maceration and temperature control, light
color, light to medium body, 12.5 to 13.5% of
alcohol and 4-5 grams of total acidity.
Possible blends Papaskarasi with excellent
wine ' Adakarasi ' Asva of , for example,
possible to obtain a degree more color.
But I do not say the same with regard to the '
Karalahana ' cited above.
A small amount of Cabernet Sauvignon or
Pinot Noir , for example , goes with Papaskarasi
an amazing way.
Color , alcohol, acidity and aroma all improve.

Papaskarasi is extremly sensitive to hot temperatures and
heat waves. It needs quite cool temperatures after verasion
starts. The critical period is between August 15 and October
15. If avarage temperatures exceed 19 degrees during this
period the grape does not get enough color. Therefore, it
needs cooler places to accumulate enough anthocyanins found
in the skin of the grape. Therefore, you can easily identify a
Papaskarasi wine looking at the color. The paler the color the
hotter the season or the place. It is very site and climate
sensitive cultivar.
Climate

Papaskarasi is Blue-black skin color
grape. The color of '' passionate love''
is blue. Kara Sevda is also other name
of the cultivar which is translated as ''
passionate love''.
Papaskarasi is very unusual grape
with respect to ripenning course.
Canes are ripenning first.
Pedigree:
Parents: Alba Imputotato (RO)*
Prokupac (SRB)
Off springs: Kadarka# 1610 (HUN),
Feher Kövidinka#348 (HUN)
Full Sister: Baela Debela # 2237 (BG)
Half Sister: Furmint#25 (HUN)

Grape variety PAPASKARASI
ALCOHOL 12,5 %
pH 3,35
Residual sugar (g/ L) Zero
Total acidity (g/ L as
tartaric acid)
6,0
Harvest date October 29, 2013
Fermentation time and temperature: 5 days
NATURAL cold soak, 15 days fermentation at 24
degrees maximum
CHAMLIJA Papaskarası 2013
Technical Details

PAPASKARASI
Dark purple red with
violet hue. Complex nose
with aroma Reminiscent
of nutmeg, Gingerbread,
ginger, vanilla and white
pepper. On the palate
well structured with
medium weight and good
length.
Markus Del Monego MW
Tasting Notes

EXPORT TO GREECE IN 1894.
ORIGIN: KIRKLARELI

Michel Brion studied
Thracian Papaskarasi
between 1938 -1946
and put this varietal at
the top of Turkish
grapes.

Papaskarasi mw presentation

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Editor's Notes