Turkey

Vineyard hectares: 120,000
Regions: 7
Subregions: 28
Wineries: 135

Turkey’s wine story is a beautiful blend of ancient tradition and fresh innovation. With a winemaking history that stretches back thousands of years, it's no surprise that today’s Turkish wines reflect both deep-rooted heritage and exciting new energy.

The country is home to seven main wine regions — from sun-soaked Aegean coasts to the highlands of Eastern Anatolia — each offering unique grapes, soils, and climates. The Aegean region leads in production, making about 60–70% of the country’s wine, but Thrace and Central Anatolia are also key players.

Here, you will find a great mix of Turkish grapes like Öküzgözü, Boğazkere, and Narince, alongside international grapes like Merlot, Pinot Noir, and Gamay. The result? Wines that range from crisp and aromatic to deep and bold.

While wine consumption remains low locally, Turkish wines are gaining recognition abroad for their quality, diversity, and sense of place.

So, grab a glass and get ready to dive into the wonderful world of Turkish wine!

Grape varietalsWine styles

Most Common Grapes in Turkey

When it comes to winemaking, Turkey is a land of incredible history and diversity. The country is home to an amazing array of grape varieties that thrive in its many different landscapes and climates. From ancient grapes that have been grown there for centuries to well-known international superstars, Turkish vineyards are like a treasure trove of unique choices. Each grape has its own personality and needs, which makes growing them both exciting and challenging.

Most Common Red Grapes

Öküzgözü: This Turkish native is a cool climate lover, feeling right at home in the higher altitudes of eastern Turkey. It's happiest when its roots can stretch out in well-drained, loamy soils and it really digs the big temperature shifts between day and night. While it's pretty tough when it comes to handling dry spells, it still appreciates a good drink of water during the growing season to stay in tip-top shape.
Boğazkere: Hailing from the hot, dry region of Diyarbakir, Boğazkere is a sun worshiper through and through. It thrives in stony soils that let its roots breathe and drain well. This grape is one tough cookie, able to handle drought like a champ. But it still needs a bit of TLC when it comes to managing its vines, to make sure its berries don't get too much of a suntan, which can be pretty intense in its native territory.
Kalecik Karası: This Central Anatolian native is all about those continental vibes, loving the distinct temperature changes from day to night. It feels most at home in sandy or gravelly soils that drain well. Kalecik Karası is naturally pretty resilient against diseases, but it still needs a moderate amount of water and some good pruning to keep it growing strong and producing top-notch fruit.
Karasakız: This lesser-known grape from the Thrace region is a cool climate fan, thriving in well-drained, fertile soils. It's not a big fan of humidity, so it needs a bit of extra TLC to keep things like mildew at bay. Karasakız is happiest in places with mild winters and warm summers, which help it ripen evenly and reach its full potential.
Papazkarası: Another Thrace local, Papazkarası digs moderate climates with plenty of sunshine during the day and cool nights. It's pretty adaptable when it comes to soil types, but it has a soft spot for loamy or sandy soils that drain well. This grape tends to be a bit of an underachiever when it comes to yields, so it needs some good canopy management to make sure it gets just the right balance of sunlight and air circulation.
Cabernet Sauvignon: This international superstar finds a happy home in Turkey's warmer regions, like the Aegean and Marmara. It's a total sun seeker and isn't too picky about soil types, although it does have a thing for gravelly or sandy soils that drain well. While it's naturally pretty drought-tolerant, it still benefits from a bit of controlled irrigation to keep it growing steady and strong.
Merlot: You'll find Merlot living its best life in areas like Thrace and the Aegean, where the climate is mild to warm and there's plenty of sunlight to soak up. It's a fan of clay or loam soils that hold onto moisture but also know when to let it go. While it's generally pretty easy-going, Merlot needs a bit of babysitting to make sure it doesn't get too carried away with its fruit production, which can water down the quality of the wine.
Syrah: Syrah is right at home in Turkey's warm, sunny regions like the Aegean, where the long growing seasons give it plenty of time to reach its full potential. This grape is happiest when its roots are nestled in a mix of clay, limestone, or granite soils, which are great at retaining heat and draining well. While it's pretty tough when it comes to dealing with dry spells, it still needs a good drink at key growth stages to keep from getting too stressed out.

Most Common White Grapes

Narince: This Black Sea native is all about that temperate life, loving a climate with just the right amount of humidity and plenty of sunshine. It thrives in sandy or loamy soils that drain well, giving its roots plenty of room to explore. Narince is a bit of a diva when it comes to water, needing just the right amount, and it benefits from some careful pruning to make sure it gets enough sun and airflow to keep diseases at bay.
Emir: Emir is like a kid in a candy store when it comes to Cappadocia's volcanic soils, loving the combo of cool nights and warm days. It's a big fan of well-drained, mineral-rich soils and can tough it out in dry conditions, although it does appreciate a bit of extra water when things get really parched. Its ability to handle high-altitude conditions helps it keep its refreshing acidity intact.
Sultaniye: This grape is living the Mediterranean dream in the Aegean region, soaking up the hot, dry summers and mild winters. It thrives in fertile, well-drained soils that hold onto just enough moisture to keep it happy. While it's pretty low-maintenance, it does need a bit of protection from intense heat and strong winds to really thrive.
Hasandede: This underdog white grape from Central Anatolia is perfectly suited to the region's hot summers and cold winters. It's a fan of loamy or clay soils that drain well and really benefits from high-altitude conditions where the cooler nights balance out the warm days. The key to keeping Hasandede healthy and productive is moderate watering and plenty of TLC.
Chardonnay: This versatile grape is like a chameleon, able to adapt to many of Turkey's different climates, especially in places like Thrace and the Aegean. Chardonnay digs a moderate climate where warm days are balanced out by cool nights. It's happiest when its roots are nestled in soils like limestone, clay, and loam that drain well. While it's generally pretty easy to grow, it needs a bit of babysitting to make sure it doesn't get too carried away with its production.‍
Sauvignon Blanc: You'll usually find Sauvignon Blanc hanging out in Thrace and the Aegean, where it thrives in cooler climates with plenty of sunshine and good air circulation. It's a big fan of gravelly or sandy soils that drain well and help hold onto moisture. This grape can be a bit of a diva when it comes to humidity, so it needs some extra TLC to keep diseases at bay and make sure its yields are top-notch.

For a deeper dive into the main Turkish grapes, their flavour profiles and where they are grown, explore our dedicated guide to Turkish grape varieties.

Most Common Wines from Turkey

When it comes to wine, Turkey is a total treasure trove of deliciousness. The country's wine scene is bursting with all sorts of styles that really capture the unique vibes of its different regions. Whether you're a fan of big, bold reds, crisp and refreshing whites, pretty-in-pink rosés, sweet treats, or even a bit of bubbly, Turkish wines have got you covered. With ancient native grapes like Öküzgözü, Boğazkere, Kalecik Karası, and Narince stealing the show alongside international superstars like Cabernet Sauvignon, Merlot, and Chardonnay, there's never a dull moment.

Red Wines

Öküzgözü and Boğazkere Blends: These dynamic duos are like the Batman and Robin of Turkish winemaking. They're all about that perfect balance between the bright, juicy red fruits of Öküzgözü and the bold, tannic muscle of Boğazkere. Get ready for a party in your mouth with flavors like red cherry, plum, and maybe even a little blackberry, all backed up by some earthy undertones, a kick of pepper, and a hint of smokiness. When these blends spend some time aging, they develop even more layers of yumminess.
Kalecik Karası: If you're all about that light and fruity life, Kalecik Karası is your jam. Think fresh strawberries, raspberries, and a little pop of sour cherry, with a floral twist that makes it stand out from the crowd. This wine is usually silky smooth and super easy to drink, with a nice balance of acidity and a finish that goes down like a dream. It's perfect for anyone who loves a lighter, more aromatic red.
Boğazkere Varietal Wines: Boğazkere flying solo? Now that's a showstopper! These wines are big, bold, and packed with dark fruit flavors like blackcurrant and plum, with some serious tannic oomph to back them up. You'll often catch whiffs of tobacco, licorice, and dark chocolate, especially if they've spent some quality time chilling in oak barrels. If you're all about intensity and depth, this is the wine for you.

White Wines

Narince: Narince wines are like the perfume aisle of the wine world – they're all about that aromatic magic. You'll pick up on delicate floral notes, like orange blossom or jasmine, along with fresh citrus flavors of lemon, grapefruit, and a hint of green apple. These wines are crisp and refreshing, often with a mineral edge that adds a touch of class. Some versions even spend time in oak, which brings subtle notes of vanilla and spice to the party.
Emir: Light, fresh, and minerally – that's Emir in a nutshell. This wine is all about those clean, crisp flavors. Think green apples, pears, and a splash of citrus, with a touch of stony minerality that gives it a distinctive vibe. It's like a burst of energy in a glass, making it a perfect match for seafood or a refreshing sip on a hot day.
Sultaniye Dry White: Sultaniye wines are like the chill, laid-back friend in the group. They're typically light and easy-drinking, with delicate flavors of white peach, melon, and citrus. They're not trying to be fancy, but they're always refreshing and have a smooth finish that's just plain nice. These wines are perfect for casual sipping or pairing with lighter dishes.

Sweet and Dessert Wines

Sultaniye Sweet Wines: When Sultaniye grapes are left to hang out on the vine a little longer, they get packed with natural sugars that make for a seriously delicious sweet wine. You'll taste ripe peaches, apricots, and honey, with a floral touch that makes it feel like you're drinking a liquid dessert. These wines are sweet but not overpowering, making them perfect for pairing with fruity desserts or creamy cheeses.
Traditional Turkish Sweet Wines: In regions like Bozcaada and Marmara, local winemakers have been whipping up some seriously unique sweet wines for ages. These tend to be rich and aromatic, with notes of dried fruits like figs and raisins, honey, and spices. They're often enjoyed as a little pre-dinner sip or a delicious way to end a meal, especially alongside desserts or nuts.

Sparkling Wines

Turkish Sparkling Wines: Sparkling wines are totally having a moment in Turkey, and they're made from all sorts of grapes like Emir, Narince, and Chardonnay. Expect fresh and lively bubbles, with bright acidity and flavors ranging from crisp green apple and citrus to softer notes of pear and melon. They're super refreshing and clean, making them perfect for celebrations or pairing with light appetizers.

Rosé Wines

Papazkarası Rosé: If you're all about that rosé life, you've gotta try Papazkarası rosé. It's usually light, crisp, and totally vibrant, bursting with red berry flavors like strawberry and raspberry, and often a hint of watermelon or citrus zest. These wines are like summer in a glass, with a refreshing acidity that makes them dangerously drinkable.

These wines are the cool kids of the Turkish wine scene, each with their own unique style and personality. They totally showcase the country's diverse winemaking traditions and the way they mix old-school techniques with new-school creativity. Whether you're exploring reds, whites, sweets, sparklings, or rosés, there's always something new and exciting to discover in the wild world of Turkish wine!

Turkey Winery Guide: Exploring Turkish Wineries and Vineyards

Turkey's wine culture combines ancient Anatolian traditions with modern innovation across diverse terroirs. From the volcanic soils of Cappadocia to the sea-cooled vineyards of Thrace, Turkish wineries are gaining international recognition for indigenous varieties and elegant French-style blends. This guide highlights premier wineries in Turkey representing distinct regions, each contributing to the country's vibrant viticultural renaissance.

Best Turkish Wineries by Region

Thrace & Marmara Region

Château Kalpak – Perched on dramatic cliffs overlooking the Sea of Marmara, this boutique winery turkey estate crafts sensational Bordeaux-style reds. The 2015 Cabernet Franc won IWSC gold, showcasing the refined potential of Thrace terroir through estate tours and sculpture gardens.
Suvla Vineyards – This 1,000-hectare family estate near Gallipoli holds EU organic certification and over 650 international medals. The turkey vineyard specializes in indigenous Karasakiz and Petit Verdot blends, producing 60 premium labels using sustainable farming.
Porta Caeli Vineyards – Surrounded by pine forests and bay breezes, this sustainable Gallipoli estate hand-harvests both Bordeaux varieties and native grapes. Their Cabernet Franc-led blend earned 93 points, while the Pacem white elegantly combines Sauvignon Blanc, Chardonnay and Viognier.
Chamlija – Set in the Strandja mountains at 2,790 feet, this Kırklareli producer specializes in low-intervention wines. Their Blanc de Noir from Papaskarasi and signature Cabernet Franc showcase the region's crisp whites and balanced reds at a mountain-view boutique.
Barbare Vineyards – Working with a French enologist in Tekirdağ, Barbare crafts impressive Rhône-style blends from sheltered, sustainably farmed vineyards in turkey. The terrace restaurant offers panoramic Marmara Sea views alongside elegant modern accommodations.

Aegean Region

URLA Winery – Founded around an arboretum near Izmir, this pioneering estate discovered and revived the extinct Urla Karasi grape. Their terroir-driven portfolio includes the acclaimed Nero d'Avola blend, offering guided tastings in a phenomenal botanical setting.
Karnas Vineyards – Nestled in Bodrum's Karaova Valley, this 20-hectare estate became Turkey's first Zinfandel producer. The family-owned boutique turkish vineyards offer intimate tastings away from tourist crowds, emphasizing premium craftsmanship.
Lucien Arkas LA Vineyards – As Turkey's largest organic vineyard in Torbali, this estate produces award-winning wines from 20+ varieties including Bornova Misketi and Syrah. The operation reflects its shipping magnate founder's vision for sustainable excellence.
Yedi Bilgeler Vineyard – Located 15 minutes from ancient Ephesus, this family boutique produces premium wines from Narince, Muscat and Öküzgözü. The estate honors 4,000 years of regional winemaking through sustainable practices and expert-guided tastings.
HUS Winery – This young Urla estate practices ecological viticulture with minimal intervention. Planted primarily with Syrah and Grenache, the tasting room and terrace offer panoramic vineyard views paired with modern cuisine, especially stunning at sunset.

Central & Eastern Anatolia

Kavaklıdere – Established in 1929, Turkey's oldest family-run producer cultivates 752 hectares across diverse terroirs. Their Cappadocia turkey vineyard showcases native Emir, while Pendore winery crafts French varietal blends under consultant Stéphane Derenoncourt.
Vinkara – Dedicated exclusively to indigenous Anatolian varieties, this Central Anatolia producer champions Boğazkere, Öküzgözü and Kalecik Karası. Their focused portfolio expresses volcanic terroir and ancient viticultural heritage with authentic Turkish character.
Kayra – Renowned for Buzbag, a historic national institution, Kayra operates experimental wineries in Elaziğ and Şarköy. Production director Murat Üner focuses on native Öküzgözü, Boğazkere and rare Karkuş vines, raising Turkey 's international profile.
Turasan Winery – As Cappadocia's most established turkish wineries, Turasan offers tastings and cellar tours near the Göreme Open-Air Museum. The facility showcases the region's volcanic terroir and cool climate that keeps wines fresh.

These wineries in Turkey represent the country's viticultural diversity, from boutique organic operations to historic estates, each expressing unique terroir through both indigenous and international varieties.

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Sustainability

Sustainability in the Turkey Wine Country

For centuries, Turkey has been a land of rich winemaking traditions. But these days, something exciting is happening in the Turkish wine world. As people around the globe are waking up to the importance of taking care of our planet, Turkish wineries are stepping up and making sustainability a top priority. It's not just a passing fad for them—it's becoming a fundamental part of how they see their future. And the way they're showing this commitment is through seeking out organic certification and putting all sorts of sustainable practices into action.

Turkey’s Sustainable Program

Lately, a lot of Turkish wineries have set their sights on earning organic certification as a way to really stand out from the crowd. It's a powerful way to show the world that they're serious about sustainable agriculture. The Turkish Ministry of Agriculture and Forestry has a certification process that guides wineries through the transition from conventional to organic practices. And let me tell you, the rules are strict! No synthetic pesticides, herbicides, or fertilizers allowed. It's all about protecting the environment and making sure consumers are getting the healthiest products possible.

For wineries that want to reach customers beyond Turkey's borders, getting the EU organic certification is like the cherry on top. It gives them that extra level of credibility and makes their wines super appealing to environmentally conscious wine lovers all over the world. By earning these certifications, Turkish winemakers are sending a clear message: they're not messing around when it comes to sustainability. And as a bonus, it's helping to put Turkish wines on the map in the international wine scene.

Sustainable Programs and Practices

But getting organic certification is just the tip of the iceberg. Tons of wineries in Turkey are taking a more holistic approach, putting all kinds of sustainable practices in place to protect the land and resources that are so important for making great wine. We're talking water management, renewable energy, soil health, biodiversity—you name it, they're working on it.

Water Management: In a country like Turkey, where water can be pretty scarce in some places (looking at you, Central Anatolia), managing water wisely is a must. Wineries are getting creative, using high-tech solutions like drip irrigation to get water right to the roots of the vines, so there's no waste. Some are even collecting rainwater or recycling wastewater to make the most of every drop.
Renewable Energy: Turkish wineries are also focused on shrinking their carbon footprint. Solar panels are popping up all over the place, especially in sun-drenched regions like the Aegean. They're using clean, renewable energy to power everything from vineyard operations to the winemaking process itself. Not only does this save them money on energy bills, but it also shows they're truly committed to moving away from fossil fuels.
Soil Health: At the end of the day, great wine starts with healthy soil. Turkish wineries are all about practices that keep their soil in tip-top shape. Think cover cropping, using organic mulches, and minimal tillage. They're doing everything they can to make sure their soil stays rich and fertile. In hilly regions like Cappadocia, they're also working hard to prevent erosion, so the unique character of the local terroir stays intact for generations of winemakers to come.
Biodiversity Preservation: More and more wineries are realizing how important it is to protect the natural ecosystems around their vineyards. They're planting native species to create cozy homes for beneficial insects that can help keep pests in check without needing to use a bunch of chemicals. It's a win-win: supporting local biodiversity and creating a more balanced, resilient environment for the vines to thrive in.‍
Waste Management and Sustainable Packaging: Turkish wineries are also finding clever ways to reduce waste and minimize their environmental impact. They're recycling grape skins and stems to make compost or animal feed, and they're rethinking their packaging by switching to lighter glass bottles, materials that break down naturally, and cork closures straight from nature. Every little bit helps to reduce the overall carbon footprint of making and shipping wine.

History of the Region

History of Winemaking in Turkey

When it comes to Turkey and wine, we're talking about a romance that goes way, way back – like, to the dawn of civilization itself. Believe it or not, people in this part of the world were growing grapes and making wine as early as 6000-5000 BCE, which basically makes Turkey one of the OGs of the wine world. Archaeologists have even found grape seeds in southeastern Anatolia, near ancient sites like Çatalhöyük, which is a pretty clear sign that early communities were all about that wine life long before anyone was even writing stuff down. The Hittites, who lived in Anatolia around 1600-1200 BCE, were some of the first to really embrace wine not just as a tasty beverage but as a big part of their culture and religious practices.

As time went on, the Greeks started to colonize Asia Minor, kicking things off around the 8th century BCE. They brought along some new grape varieties and some seriously fancy winemaking techniques. Under the Romans, who took over later on, the region's rep for amazing wine just kept growing stronger, especially in places like Thrace (modern-day Trakya) and along the Aegean coast. Wine was a huge deal for the Romans – they traded it, they used it in their culture and religion, and their writers were always raving about how awesome the wines from Asia Minor were.

Then the Byzantine Empire rolled in, and wine was still a big part of everyday life and religious rituals. But when the Ottoman Empire took charge in the 15th century, things got a bit tricky. The Ottomans followed Islamic principles that said "no way" to alcohol, so they put some restrictions on winemaking and trading. But wine production didn't just disappear – it got creative. Christian and Jewish communities were still allowed to make wine for religious ceremonies and personal use, and certain regions like Cappadocia managed to keep their vineyards going strong.

By the 19th century, Turkish viticulture was on the upswing again. The Ottoman Empire's Tanzimat reforms were all about modernizing the country, so they eased up on some of the alcohol restrictions and opened up new ways to trade with Europe. During this time, vineyards started to expand, especially in western areas like Thrace, Izmir, and Bozcaada, where local producers started exporting their wines to European markets.

But this wine renaissance hit a few speed bumps. The early 20th century brought some serious challenges: the phylloxera epidemic, which wrecked vineyards all over the world (including Turkey); World War I; and the birth of the Republic of Turkey in 1923. But there was a silver lining: Mustafa Kemal Atatürk, the founder of the Turkish Republic, was totally on board with wine being part of his vision for a modern, secular state. He was like the ultimate wine hype man, setting up the state-owned company Tekel to help bring the industry back to life by modernizing techniques and encouraging vineyards to grow.

Fast forward to the late 20th century, and Turkey's wine scene started to transform all over again. The economy opened up in the 1980s and 1990s, which brought in new investments and a bunch of private winemakers who were super excited to explore all the amazing indigenous grapes Turkey had to offer. Tons of small boutique wineries popped up, focusing on quality over quantity and experimenting with both local and international grape varieties. This shift got people interested in Turkish wines again, both in Turkey and around the world.

Nowadays, Turkish wines are slowly but surely making a name for themselves on the global stage. Producers are all about sustainability and celebrating the unique indigenous grape varieties that give their wines those one-of-a-kind flavors and styles. Sure, there are still some challenges, especially with tough regulations on alcohol advertising and sales, but Turkish winemakers are getting creative and finding ways to get their wines out there to a wider audience.

When you look at the history of winemaking in Turkey, it's really a story of resilience, reinvention, and a deep love for the land. From its ancient roots to its modern-day evolution, Turkey's wine culture keeps on thriving, mixing tradition with innovation, and carving out its own special place in the wild world of wine.