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