Central Anatolia

Central Anatolia, encompassing regions like Nevşehir, Kayseri, and Kırşehir, boasts a long history of winemaking dating back to the Hittite civilization in the 2nd millennium BC. While currently limited in production compared to other Turkish wine regions, Central Anatolia's modern wine industry is young and shows promising potential. Unique climatic conditions and specific grape varietals grown here are attracting interest in the development of distinctive wines from this historic region.

The main grape varieties grown in Central Anatolia include Kalecik Karası, Öküzgözü, Boğazkere, and Emir. Kalecik Karası is a red grape variety that produces light-bodied, fruity wines with low tannins. Öküzgözü is another red grape variety that produces full-bodied, spicy wines with high tannins. Boğazkere is a red grape variety that produces powerful, tannic wines. Emir is a white grape variety that produces crisp, refreshing wines with high acidity.

The main grape varieties grown in Central Anatolia include Kalecik Karası, Öküzgözü, Boğazkere, and Emir. Kalecik Karası is a red grape variety that produces light-bodied, fruity wines with low tannins. Öküzgözü is another red grape variety that produces full-bodied, spicy wines with high tannins. Boğazkere is a red grape variety that produces powerful, tannic wines. Emir is a white grape variety that produces crisp, refreshing wines with high acidity.

Central Anatolia, with its continental climate, is one of Turkey's oldest winemaking regions. The region's signature grape, Kalecik Karası, is named after the town of Kalecik. "Karası" means "black" in Turkish, referencing the grape's dark skin.