Porta Caeli

Our vineyards are situated where Thrace meets the Aegean. Unlike the typically hot and continental climate of Turkey, this region uniquely depicts temperate and mild climatic specifications.

The harmony of maritime climate, surrounding forests, and extraordinary regional breezes mark the historically significant Eceabat, the home land of Porta Caeli wines, to be one of the most important regions in the world for winemaking.

Historical
Gallipoli
Peninsula

Our parcels are located on the Conkbayiri Formation which is composed of surface soil. Besides its clay content this formation has been created mainly with pebbles, alluvium, volcanic tuffs as well as stiff sand forms. A few layers below the Conkbayiri Formation lays the Alçıtepe Formation. This formation is very well known for its constitution of limestone with roe stone elements, sandstone and shales with clay. The sand structure of our vineyards allow proper drainage and appropriate holding of water. This very special terroir bestows our wines their mineral characteristics. The very distinctive microclimate formed through the balance of maritime climate, surrounding forests, and extraordinary regional breezes add to the complexity of our grapes and eventually the wines.

Porta Caeli vineyards’ terroir and the microclimate of the region provide a highly advantageous stand point for our grape varieties even when compared with the world’s finest wine making areas such as Bordeaux. Perfectionism in our viticulture and blessings of nature are the fundamentals of our mission to place Porta Caeli among the finest wineries in the world.

Grape
Varieties

Manual
Harvesting

In order to prevent damages that might come in due course of automated mechanical harvesting we hand pick our grapes. Hand picking is carried out with special vineyard scissors which also allows at source elimination of damaged grapes. Following the hand pick harvest the grapes are then kept in cold storage at 5 °C for 24 hours before processed.

Double
Sorting

Harvested grape clusters go through de-stemming and are sorted one last time by hand before being sent to maceration via mobile tanks and conveyor belts.

Gravity
Filling

Fermentation tanks are filled by gravity to avoid destructive effects of pumping. After being sorted by hand and de-stemmed, grapes are carried to maceration tanks with the help of conveyor belts and mobile tanks.

Manual
Punch Down

Manual punch down technique, Pigeage in French, is used for high quality standards during extraction of seeds and skin. This method allows very gentle processing resulting with high quality extraction.

Oak
Fermentation

High performing grapes of the vintage are carefully selected from limited parcels and are fermented in 225 litre French oak barrels using the Vinification Intégrale methodology.

Maceration
Tanks

Maceration is carried out through wood and steel tanks with state-of-the art thermo-regulation systems.

Barrel
Aging

Duration of barrel aging is decided in due course of careful tastings. Depending on the outcome of the tastings, aging in French oak barrels may take place between 8-24 months. The harmony of oak and natural aromas of the grape add complex flavours and structure to the wine.

With Ultimate Caring...

To create the unique palate of our products...

Porta Caeli Winery Tours

Monday - Sunday
11:00 a.m. and 15:00 p.m.

* For group visits of 10 or more people please kindly make a reservation.

For more information and reservation:
visit@vinero.com.tr

Grape Variaties

Red

Merlot: Gives colourful exuberant products with ripe dark fruit flavours, chocolate and plum aromas. Merlot is round, strong and has a lot of greasiness with soft tannins. Leaves a strong after taste at palate and depicts vivid balance in alcohol-acid and colour-taste.

Cabernet Franc: Cabernet Franc is a rich and complex grape with ripe red fruit, spice, and floral aromas. Wines turn out with full and fleshy aromas with a lot of freshness and very long finish.

Cabernet Sauvignon: The widely used and known cabernet sauvignon is very rich and colourful with black fruit (black cherries and cassis) as well as liquorice notes. Cabernet Sauvignon wines have strong and full bodied structures with good acidity, good tannic structure and usually have promising aging potential.

Petit Verdot: With its strong and robust structure Petit Verdot gives strong, colourful, rich, and tannic products with spicy and fruity aromas. With their excellent acidity level Petit Verdots add complexity to our blends.

Grape Variaties

White

Sauvignon Blanc: Full of exotic and citric aromas, Sauvignon Blanc is named after French words of sauvage (savage) and blanc (white). Wines usually turn out to be strong and smooth and have good acidity.

Chardonnay: Small in size, round in shape, and in amber colour, Chardonnay has floral and dry fruit aromas such as almond and hazelnut. Despite its small size it makes robust, round, and greasy wines.

Viognier: Very fruity Viognier reveals white and yellow fruit aromas such as peach, mango, apricot, pear as well as touch of floral notes. Gives rich, complex, full-bodied and strong products.

Agricultural Practices

Reliable Agriculture

In our vineyards, Good Agricultural Practices and GLOBALGAP procedures have been implemented and all our agricultural activity is performed under these guidelines.

The safest agriculture environment has been created for high density plantation thanks to the special tractors and special polyester wire systems. For assurance and excellence in good agricultural practices, TÜV AVUSTRIA GROUP and ORSER Turkey separately audit each step of the production.

Agricultural Practices

Reliable Agriculture

Natural prudence implementations are in place to coop with vineyard varmints.

Each step of the production progresses after the analyses of water, soil, leaf, and pesticide.

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