Central Anatolia 

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Boğazkere is a local variety growing on the south slopes of Toros Mountains, the northern border of the ancient Uptown Mesopotamia. This grape makes a very tannic wine with blackberry flavors. Cabernet Sauvignon brings the body and Kalecik Karası, freshness and fruity flavours. This blend should be drunk between 16 and 18 degrees, served with beef, spicy...

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Cabernet Sauvignon with a touch of Syrah from Denizli and Boğazkere from the Diyarbakır region. This wine is best drunk between 16 and 18 degrees.Recommended with beef, grilled meat, and especially spicy meals. 

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Made from grapes grown in Manisa region, coming from a small area with a microclimate and maintains the fresh aroma of red fruits with a hint of banana. İn the mouth it is lightly oaked with a round and well-balanced structure. 

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Çankaya, the favourite white wine of Turkey, is produced from Emir, Narince and Sultana grapes carefully selected from Anatolian vineyards. This elegant, persistent and well balanced white wine is best when served at 6-8° C and matches perfectly with grilled fish, sea food salads, tomato sauced pastas, grilled chicken and fresh cheeses.

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Yakut, the legendary red wine of Turkey, is produced from Öküzgözü, Boğazkere, Alicante and Carignan grapes carefully selected from the best vineyards of Eastern Anatolia and Aegean Regions. Yakut is a distinctive red wine with its rich red fruit aromas very well balanced with its ripe tannins.

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Kav Narince is made from the Narince varietal, one of the most invaluable, indigenous aromatic varieties of Central Anatolia. Kav Narince is an elegant and refined wine emphasizing the fruity characteristics of the varietal, suitable for aging.

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Now with its renewed label, Ancyra Merlot, produced from the grapes grown in Pendore and Güney Vineyards in Aegean Region, is a structured, fresh and long-lasting wine with soft tannins and persistent favours. 

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