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Barbare Winery
 
Grapes harvested at Barbare Vineyards are immediately transported to the entrance of the winery which is located on site. As a result, the grapes are not damaged and the grape must is not lost during transport. One of the most important ways to improve the quality of the wines is by producing “Chateau style” wines which is accomplished by having a winery on site. 
 
The grapes at Barbare Winery are fermented in heat-controlled stainless steel tanks, with a maximum residual sugar ratio of 0.5 g/l to produce dry wines with an alcohol content of between 12.5 and 14.5%. The tanks are continuously monitored and samples are analyzed at the winery’s laboratory to ensure that the parameters are standard throughout the fermentation process. The fermentation process takes anywhere from 2 to 6 weeks, but can change each year according to the grapes harvested. After fermentation is completed, the wines are subject to malolactic fermentation. During this process in winemaking, tart-tasting malic acid that is naturally present in grape must is converted to softer-tasting lactic acid to create a rounder, fuller mouth feel, so the wines are rested in stainless steel tanks for a period longer. Afterwards, sample analyses are repeated and based on the results and oenologist Xavier Vignon’s assessments, the wines are matured in French oak barrels. Barbare uses Allier, Vosges and Nevers French oak barrels and the main principal that is followed is “to mature the wines without too much oak”. Furthermore, the oak barrels are used only for a maximum of 4 years. 
 
The first wines were produced at Barbare Winery in 2007 and Barbare Wines were introduced to wine aficionados for the first time in April 2011. One of the most important goals at Barbare Wines is to prove that wines produced in Turkey can be aged according to international standards.
 
10 varieties of wines are produced at Barbare Winery. The only white wine produced is Sauvignon Blanc and the rose wine produced was first produced with a blend of Mourvèdre & Merlot (2010) and afterwards the rose wine was produced with a blend of Cabernet Sauvignon & Mourvèdre (2011). Additionally, 8 varieties of red wines uses 5 different grapes are produced. While Barbare Premier is produced with a blend of top quality wines matured in oak barrels, Barbare Elegance Syrah, Grenache, Mourvèdre, Cabernet Sauvignon and Merlot grapes are produced Châteauneuf-du-Pape style. A typical Bordeaux style red wine, Barbare Prestige is produced with a blend of Cabernet Sauvignon and Merlot grapes which is very suitable to Turkish wine aficionados’ tastes. Moreover, Premier’s 2 new Syrah and Cabernet Sauvignon varietal wines have recently been bottled and introduced to wine lovers. 
 
Considered a younger wine compared to the other wines produced at the Winery, Barbare Syrah & Grenache & Mourvèdre and Barbare Cabernet Sauvignon & Merlot blends fruity aromas are highlighted and the oak aromas are very balanced.  
 
Barbare Vineyards and Winery are located approximately 1.5 hours and 132 km west of Istanbul. Additionally, the Winery is open year round to visitors. Wine aficionados can take a tour of the vineyards; attend a wine tasting in the wine cellar; and purchase wines on site at discounted prices.