MISSION: To bring our wines to a respectable place by perfectly transferring the attributes of the grapes to the wines.
VISION: Modern management, advanced technology, quality that respects the human and the nature, to be a model company in the market.
QUALITY POLICY: Our Quality policy ensures continuity on quality.
- To produce safe food
- To increase customer Satisfaction
- To constantly change and improve
- To increase knowledge through education
- To respect human and the nature,
are the foundations of our policy.
OUR KEY VALUES:
- Scientific approach
- Sharing
- Team work
- Attention to detail and believing in perfection
- Honesty
- Having a social responsibility with our work
- To work planned and efficient.
“Winemaking is the art of perfectly transferring the attributes of the grape to the the wine. Pamukkale Winery has adopted this as a principle in all its production “
Yasin TOKAT
CHAIRMAN OF THE BOARD OF PAMUKKALE WINERY
In a region that is as spacious as Güney region, climate conditions, rootstock that the grape grafted, type of the grape, age of the vine and all of the agricultural activities have effect on the maturation times for the same type of the grape.
It is not possible to give an exact time frame for the agricultural activities in the vineyards,since phsiologic activities occur at different times due to the meteorological reasons.
ACTIVITIES IN THE VINEYARDS
PRUNING:
(First week of march to mid-April)
Pruning is done for the purposes of shaping the plant and/or to control the efficiency of the crop. In young plants "Shape Pruning" is used for getting the body and the stem of the plant in shape. In vineyards that are in cultivation shape and yield pruning are done at the same time. The starting date of pruning is decided according to the climate conditions and the type of the grape. Pruning is delayed as long as possible in the years that we expect late frost in spring. Pruning will start at the first/last week of March and would end in mid April .
BLEEDING AND BUD BREAK:(Beginning of April - End of April)
Increase in the plants physiological activities start under normal climate conditions in the first week of April with a process that we call as “bleeding”.. Bud break starts to occur after 5-7 days following the bleeding. Time period between the bud break and plant’s transition into the 1-3 leaf stage is about 4 to 6 days. In that period, chemical pest control is applied and soil is cultivated with various equipments.
SPROUTING AND CLUSTER PRIMORDIA:(mid April - mid June)
Also according to the climate conditions and the type of the grape, sprouting becomes visible in the last week of April. This period is called, in order, 1-3 leaf stage, 3-5 leaf stage, 5-8 leaf stage and 8 -10 leaf stage, and follow each other with 2-4 days intervals.
After these stages the plant resumes its growth rapidly. The plant continues its rapid growth until the,veraison. Sprouting decelerates visibly with the beginning of veraison. . From this moment sprout body becomes harder.
Cluster primordium becomes visible to the sharp eye in 3-5 leaf stage. But it takes its most definitive form in 5-8 leaf stage. At the stage where sprout lenght is at 70-80 cm, vine is cleared of the sprouts that obstruct airflow. This operation is called "Green Prunning". With green prunning excessive clusters are also removed and first cluster thinning is made. At this period, chemical interventions are made in order to eradicate and control the diseases and pests. Also at this period, soil cultivation is made using various equipments.
FLOWERING PERIOD:(End of May - Mid June)
According to the climate conditions and the type of the grape, a lovely smell can be sensed in vineyards between the second half of the May and the first week of June. This marks the flowering stage in the plants. Flowering period becomes complete in 10-15 days. But the most intense efflorescence takes place in 3-4 days after the first flowering is seen and it continues for 5-6 days. Pollination increases up to 80 % In this 5-6 days interval .
THIN UNRIPE PERIOD:
(Beginning of June - End of June)
"Thin unripe period" follows the flowering period and in this period, the grapes become visible.
At this stage chemical interventions are made in order to eradicate and control the diseases and pests.
LARGE UNRIPE PERIOD:
(End of June - Mid July)
After the unripe period, "Large Unripe Period" follows and in that period grapes have grown as big as small shots. Every day grapes become larger. At this period cluster takes its real shape and size. Cluster thinning is also made by considering the climate conditions.
The quality of the grape thus quality of wine as well is ensured by this process, by which the efficiency is controlled. In the years that adequate precipitation is present, cluster thinning can be made after nevus become visible.
VERAISON PERIOD:
(Beginning of July - End of July)
In July Grapes become sweet. This stage is called "sweet flowing" or "Veraison". Amount of grapes that take their colour depending on the type of the vine increases significantly with the start of this period. Until the end of this period all of the grapes gain their true color.
At this stage chemical interventions are continued to be made in order to eradicate and control the diseases and pests. However as the harvesting season nears pesticides with a lower effective period, especially organic ones are used.
HARVESTING SEASON:
(Beginning of August - end of October)
Harvesting is the most exciting part of the journey that continued about 10 months. It is the Stage where vineyard turn in to festivity grounds and growers excitedly removes clusters from vine to place them in cases.
Üçkuyular : Kalecik Karası, Cabernet Sauvignon
Parmaksızlar; Chardonnay Kalecik Karası Shiraz Cabernet Franc Sauvignon Blanc
Orta Çeşme: Kalecik Karası Shiraz, MErlot Cabernet Sauvignon, Chardonnay
Aşağı Çeşme: Öküzgözü, Merlot, Kalecik Karası, Shiraz
Yenikonak: Shiraz, Kalecik Karası
Cevizli Göl: Shiraz, Chardonnay
Tepecik: Boğazkere
Çorbacılar: Merlot, Shiraz
Hatı: Sauvignon Blanck, Kalecik Karası
Kubalar: Sultaniye
Bayır: Shiraz
Keklikli: Cabernet Sauvignon
Köy Yeri: Shiraz, Chardonnay
Mantarlık: Shiraz, Narince
Köylü Sarancı: Shiraz, Kalecik Karası, Boğazkere
Pürenli: Kalecik Karası
Hamidiye: Merlot
Çobandede: Cabernet Sauvignon, Merlot, Sauvignon Blanc
Kırmızının Yeri: Shiraz
Tepe Haylamaz: Kalecik Karası
Kanlıgöl: Kalecik Karası
Haticeler: Kalecik Karası
Türlübey: Cabernet Sauvignon, Shiraz
Esenler: Shiraz
Koparan: Kalecik Karası, Shiraz
Pamukkale Wines is founded in Güney county of the Denizli city in 1962, by Fevzi Tokat and his 4 siblings with 100,000 lt capacity. In 1972, youngest of the siblings Yasin Tokat, a food engineer, has taken over the managemant of the company.
Yasin Tokat was able to transfer his vision and his education both to Pamukkale Wines and to the viticulture of the region and by that he ensured Güney county of Denizli city to become the most important vineyard region of Turkey.
Today, Pamukkale Wines is one of the most important producers in Turkey with its gold medal awarded products in international contests and with a modern winery that has 4500 tons/year capacity.
Güney county is on a plateu in the north of Denizli, at 38°9'14.64" N latitude and 29°3'58.60''E longitude and 750 - 850 meters above the sea level. In winter, cold and snowy continental climate prevails in county of Güney with an average of annual rainfall of 475-550mm and the temperature difference between day and night in the summer reaches 15°C - 20°C. Soil is clay - loam, limestone and pebbly. The Güney Plateau is an important vineyard for winery because of the ideal natural conditions as well as the investments made to the region by Pamukkale Wines.
Pamukkale Winery, with its fully grown 65 hectares of vineyards and contracted farmers, makes chetaux (chateau) style production that is described as "processing on site".
The prerequisite for producing quality wines is cultivation of quality and healthy grapes.
The quality of the wine is highly affected by the first stage of production which is "stemming and crushing not long after the harvest" and "processing on site".
In 1990s, Pamukkale Winery, for promoting and strengthening regional viticulture, supplied hundreds of thousands of wild young vines (American Rootstocks) and grafts of these, free of charge to growers. These grafts belong to the types of important national and international grapes like Kalecik Karası, Öküzgözü, Boğazkere, Narince, Muscadine, Shiraz, Merlot, Chardonnay, Sauvignon Blanc and Cabernet Sauvignon.
These contributions did not go unnoticed by the Chamber of Agriculture Engineers and Pamukkale Winery Chairman of the Board Yasin Tokat was awarded with "50th Special Service Award" in 2004. Agricultural engineers retained by the company are in constant surveillance on the vineyards for 8-9 months from the beginning of the pruning to harvest to ensure quality vines and creating a conscious viticulture.
Our region was famous for winery and viticulture thousands of years ago, now with the support and devotion of Pamukkale Winery and the cooperation with the growers that has been started in 1990s by Pamukkale Winery it has taken its place in history once again.
To serve at 16-18 degree.
To serve at 8 - 12 degree.
Tomserve between 10 -12 degrees
10-12 °C de servis edilmelidir.
FROM VINE TO WINEGLASS
"Winemaking is the art of perfectly transferring the attributes of the grape to the the wine. Pamukkale Winery has adopted this as a principle in all its production. Thus, Pamukkale Winery closely follows the latest technologies about wine production all around the world. With its advanced technology and a 4.5 million lt / year production capacity, it has one of the most modern facility in Turkey and in Europe.
As Pamukkale Winery we only use grapes from our vineyards and contracted vineyards that we work side by side and follow closely. In Turkey, vintage season continues from the start of August through the end of October. We regularly check the progress of our vineyards and start the harvesting at the time when we feel the sugar/acid ratio and the arome are at the ideal level for the vine type and the type of the wine to be produced. As the grapes mature, the sugar ratio in the grapes increases while the acid ratio decreases. Hence, the harvesting time of the grapes is very important for the quality of the wine to be made from them.
First step of the production is, to transfer and unload the selected grapes quickly and without bruising them. At this stage, analyses that will guide us througout the production process are made.
The grapes that are taken into the facility are destemmed and crushed in order to extract their must, after they have been examined and then if the grapes are red or rose they are transferred to fermentation tanks, if they are white, transferred directly to the presses.
In white winemaking grapes that come from the destemmer are sent to the presses that will squeeze the juice out. There are different types of white wine presses. While in them, the main goal is to get maximum amount of juice without crushing the seeds. In addition to that, it is very important to finish this process quickly in order to limit the exposure to oxygen.
Generally the must of the red grapes is light yellow. Before pressing, to ensure the color and the tanin to pass to the wine, must is fermented for a while with the crushed grapes. The must gains color, scent, flavour and tannin and volume as well from the pulp during the process of fermantation, which takes place in different periods depending on the type of the grape and the type of the wine to be made. At the end of the maceration with pulp, grapes are seperated from the must and sent to the presses. As for the must, it is pumped to the fermentation tanks for completing its fermentation.
Rose wines are fermentated with the pulp for a shorter time. Generally in a few hours the must takes the desired pink color and grapes are seperated and the must is left to fermentation just like the white wine.
Fermentation continues in controlled temperature until the sugar in the grape is decreased to the desired level with regard to the type of the wine to be made. It varies between 10 and 30 days.
Following the fermentation process, wines are transferred several times for separating them from the subsided yeasts and other lees. Different kind of filtration systems are in-use for separating the wine from these lees.
As a living thing, wine goes under important changes by chemical reactions that emerge during wine's aging. Every wine has a specific life cycle and therefore has a different aging time. During the aging, volume and type of the tank that is holding the wine are very important. Oak barrels make great contribution to the wine. Generally, aging is faster in low volume oak barrels. Improvements on the taste, flavor and texture of the wine occurs as the result of the aging. These changes are observed with the periodic tasting tests and laboratory analyses during the winemaking process.
After the aging period and before the bottling, wines are clarified with varied filters that have different sizes of holes. One of the most important factors in the bottling is using the appropriate cork. Cork which has a porous and flexible structure is used in winemaking for centuries as it allows the permeation of the very small amount of oxygen required by the aging wine. Wines which are left to rest in cellars after bottling become ready to be offered to the taste of wine lovers.
The most important factor when buying a wine is if its suitable for aging or not. Another important factor is the storage conditions of the place of purchase. In venues without suitable storage conditions, wines are under risk of being spoiled or losing its properties. Wİth the purpose of helping the customers, some products include a backlabel with best before date.
While purchasing a wine
- Wine bottles should not stand vertically, the ones stored horizantally should be preffered instead of the one on the racks.
- The interior should not be too hot or too cold.
- The color of the wine should be bright
- The wine should not be blurry.
The classic pairing "White wines with white meat, red wines with red meat" is substituted for selections, in which attributes of the wine (alcohol, acid, etc.) and attributes of the dishes (Oily, spicy, etc.) are taken into consideration equally, without letting one of them dominate the other.
FISH
Dry or semi-dry white wines should be preferred. Especially the full bodied whites, Anfora Chardonnay Reserve, Anfora Chardonnay, Anfora Sauvignon Blanc and Trio White.
Senfoni Dry Rose is the most suitable for a dish of sea bass that is roasted with a little bit of tomatoes and mushrooms. Grilled Bluefish, gilt-head bream, and steamed anchovies. Chardonnay Reserve and Anfora Chardonnay suit these types of fishes.
SHELLFISH
We feel the harmony of clams and lobsters while sipping Anfora Sauvignon Blanc, Senfoni Dry White.
WHITE MEAT
Fruity and aromatic white dry and semi dry wines, rose young red wines are suitable with chicken dishes, Anfora Trio Beyaz, Anfora Chardonnay and tannic, highly alcoholic Senfoni Dry Red is suitable with goose and duck dishes.
RED MEAT
Anfora Shiraz Reserve, Senfoni Dry Red Anfora Trio Red Anfora Öküzgözü-Boğazkere. Anfora Merlot. Anfora Cabernet Sauvignon, Anfora Shiraz.. (Red meat dishes from light to strong, respectively)
VENISON
Anfora Shiraz. Anfora Kalecik Karası. Senfoni Rose will go very well with it.
OLIVE OIL DISHES AND YOGHURT DISHES
Senfoni Dry Red is İdeal. It is acknowledged by gourmets. With its bright and lively color Senfoni Dry Rose is suitable for delicacies like broad bean dishes, stuffed zucchini blossoms. Senfoni Dry Red and Anfora Shiraz is ideal especially with Turkish mantı with a balanced amount of yoghurt, garlic, butter and red pepper.
What should be paid attention to when storing the wine?
One of the most distinctive features that seperates wine from other alcoholic beverages is that wine is a living being. Every wine is born, flourish, improve, after some time its life curve starts to decline and eventually it loses its livelihood. Wine with its quite delicate structure, will spoil and won't continue to improve if not stored properly.
The reason that the bottles, which has no taste wise effect on wine, is kept horizontally to ensure cork to be in constant contact with the wine to stop it from drying and crack. Drying cork will start to pass inside the air which will oxidize the wine.
The temperature of the storage areas for the wines should be as the cellars of French châteaux, which are famous for their wines or light tight and without a fireplace, which is around 12 - 14 °C. The cellars rather humid environment creates an ideal place for storage of wine bottles. Thanks to the humidity, the corks of the bottles that are laid,,are kept from drying from outside as well.
Today, cellars are replaced with the refrigerated wine cabinets that provide ideal storage conditions. It is recommended that all wines, especially the ones that are unique and valuable should be kept in this refrigerated wine cabinets. These cabinets offers ideal storage conditions for wine lovers.
Not every wine is suitable to store or to age for extended amounts of time. Some of the important factors that determine how long a wine should be aged are: climate of the year the wine was made, the type of the grape, soil type, viticulture practices and production techniques. If Stored properly, all types of red wine will retain its flavor and improves it through years. On the other hand, most white wines should be consumed within first few years when they still hold their fruity and refreshing characters.
The types of grapes for red wines suitable for aging:
Öküzgözü - Boğazkere
Boğazkere
Öküzgözü
Kalecik Karası
Cabernet Sauvignon
Shiraz
Merlot
The types of grapes for white wines suitable for aging
Most of the white wines are produced for consumption within the first few years after its production.
Some types of white wines that are suitable for aging are as follows:
Narince
Emir
Chardonnay
Storage Conditions:
Storage conditions are also very important in aging period. Issues that should be considered in
cellar plan are as follows:
Horizontal storage of the bottles and vibration free environment
Stable heat, 10 - 15 degrees
Light tight environment
70% humidity
Ventilation
Not every wine is suitable to store or to age for extended amounts of time. When stored under right conditions,
all red wines should retain its flavor for two or three years. On the other hand
virtually all white wines are produced to be consumed within a years. Other than that
only a few types of wine is worth aging.
Red wines suitable for storing medium / long term:
Only the wines with adequate amount of tannin and acidity can be stored more than a few
years.
The types of red wine grapes that are suitable for aging:
- Öküzgözü - Boğazkere
- Boğazkere
- Öküzgözü
- Kalecik Karası
- Cabernet Sauvignon
- Shiraz
- Merlot
- Chardonnay
The types of white wine grapes that are suitable for aging:
Most of the white wines are produced for consumption within the first few years after its production. Some types of white wine grapes that are suitable for aging are as follows:
- Narince
- Emir - Semillion
- Chardonnay
Storage Conditions:
While aging the storage conditions are also very important. Issues that should be considered in cellar plan are as follows:
- Horizontal storage of the bottles and vibration free environment
- Stable heat, 10 - 15 degrees
- Light tight environment
- 70% humidity
- Ventilation
How long before the tasting, the wine bottle should be opened?
The wine should be breathed before tasting. Even so, many wines make harmonious effect for a while after they are opened. For fully unleashing the forces of harmony and expression of quality wines, wines should be aired or breathed. White wines are breathed for a short time, where reds are breathed a little longer.
Suggestions on times for opening the wine for tastng:
- Young wine, just before drinking
- Mature whites, before 20 minutes
- Mature reds, before 30-60 mintes
How to store a half bottle?
Two main enemies of the wine is oxygen and heat. If the wine is kept in a hot place and open for one night, the next day the wine will completely lose its freshness and taste.
CHOICE OF WINE GLASS
There are many different types of wineglasses that are designed for every kind of wine. However, it may not always be possible to have such a wide variety of wineglasses. In this case, uncut tulip shape wine glasses made of thin glass, in other words, round formed wineglasses tapering in at the rim will work. These characteristics of the wineglasses are important in discerning the color and aromas of the wine. Two different wineglasses of which one is slightly smaller wineglass for white wine and one with a bit more volume for red wine may also be chosen. Furthermore, rinsing the wineglasses well while washing and keeping them dust free and covered are also important.
Another point to watch in wine service is filling the wine glass half full, maximum up to 2/3rd of the glass.
SERVING
If a menu made of several different dishes is in question, it is quite hard to complement the whole course with a single wine. This is because it is almost impossible to find a wine that would suit the entrée, the main dish and the dessert alike. In this case, it may be given up to drink wine with the dessert and look for a wine that would suit the rest of the menu. For example, a Chardonnay with body can suit many fish, meat and vegetable dishes or a Sauvignon Blanc can pair with both sea food and goat cheese and asparagus.
However, if a special dinner is in question, it would not be right to start and finish the whole course with a single wine. General rule in occasions when more than one wine will be drank is drinking dry white wines before reds, light wines before heavier wines with more body, young ones before olds, dry wines before sweet ones, and lighter ones simpler structures before complex wines.
Off course these general rules may sometimes be broken. For example, it may not be right to serve an aged white wine with a very subtle structure after a young wine with body and in this case this order may be the young wine may be served after the aged one. Great care must be taken for the wine chosen next in courses starting with a strong wine such as Sherry or Sauternes. In such a case it helps to continue with a strong wine because a dry and light wine may be unsavory.
We had emphasized that red wines must follow the white ones. The point to consider here is to make the transition with a red with little tannin when changing from a sweet white to red. It's because the sweet taste may strongly bring the sharpness of the red wine to the fore. An aromatic red with little tannin like Pamukkale Dry Red can be used for this.
SERVING TEMPERATURE
There is a suitable serving temperature for every wine to be tasted and smelled properly. This varies with the types of the wines.
Sparkling wines and semi-dry wines 5-7 degrees, white and rose wines and champagnes 6-10 degrees, quality and full bodied whites 11-12 degrees primeur reds generally 12-14 degrees, reds 13-16 degrees, full bodied reds 16-18 degrees. For chilling a wine from 22 degrees to 10 degrees, 2 hours in a refrigerator or half an hour in a ice bowl is adequate. Wines should not be placed in freezers. Because the wine will freeze and pop the cork out. It is better to serve the wine colder than its ideal temperature. If the wine is overchilled it can be heated in a bowl of hot water. However the best solution here is to pouring the wine to a glass and wait it to get warm. After all, the wine will reach its ideal temperature very quickly with the heat of the consumer's hand and the environment.
| VINALIES INTERNATIONALAES | ANFORA TRIO DRY RED 2009 | SILVER MEDAL |
| VINALIES INTERNATIONALAES | NODUS MERLOT-CABERNET FRANC 2010 | SILVER MEDAL |
| CONCOURS MONDIAL | ANFORA SAUVIGNON BLANC 2011 | GOLD MEDAL |
| INTERNATIONAL WINE CHALLENGE | ANFORA OKUZGOZU-BOGAZKERE 2009 | COMMENDED |
| INTERNATIONAL WINE CHALLENGE | ANFORA KALECIK KARASi 2009 | COMMENDED |
| INTERNATIONAL WINE CHALLENGE | ANFORA TRIO DRY RED 2010 | BRONZE MEDAL |
| DECANTER WORLD WINE AWARDS | ANFORA CABERNET SAUVIGNON 2009 | REGIONAL TROPHY |
| DECANTER WORLD WINE AWARDS | ANFORA MERLOT 2009 | GOLD MEDAL |
| DECANTER WORLD WINE AWARDS | ANFORA TRIO DRY RED 2010 | BRONZE MEDAL |
| DECANTER WORLD WINE AWARDS | ANFORA OKUZGOZU-BOGAZKERE 2009 | COMMENDED |
| DECANTER WORLD WINE AWARDS | SENFONI DRY RED 2009 | COMMENDED |
| DECANTER WORLD WINE AWARDS | ANFORA SHIRAZ 2009 | BRONZE MEDAL |
| DECANTER WORLD WINE AWARDS | ANFORA CHARDONNAY 2011 | COMMENDED |
| DECANTER WORLD WINE AWARDS | ANFORA TRIO DRY RED 2009 | COMMENDED |
| DECANTER WORLD WINE AWARDS | ANFORA KALECIK KARASI 2009 | COMMENDED |
| DECANTER WORLD WINE AWARDS | ANFORA MERLOT 2008 | BRONZE MEDAL |
| DECANTER WORLD WINE AWARDS | ANFORA SHIRAZ RESERVE 2006 | BRONZE MEDAL |
| DECANTER WORLD WINE AWARDS | PAMUKKALE ANFORA TRIO DRY RED WINE 2008 | BRONZE MEDAL |
| DECANTER WORLD WINE AWARDS | ANFORA CABERNET SAUVIGNON 2008 | COMMENDED |
| INTERNATIONAL WINE CHALLENGE | ANFORA CABERNET SAUVIGNON 2008 | COMMENDED |
| INTERNATIONAL WINE CHALLENGE | ANFORA MERLOT 2008 | COMMENDED |
| INTERNATIONAL WINE CHALLENGE | ANFORA SHIRAZ RESERVE 2006 | COMMENDED |
| NEW YORK INTERNATIONAL WINE COMPETITION | PAMUKKALE ANFORA TRIO DRY RED WINE 2009 | BRONZE MEDAL |
| NEW YORK INTERNATIONAL WINE COMPETITION | PAMUKKALE SENFONI DRY RED WINE 2008 | BRONZE MEDAL |
| VINALIES INTERNATIONALES | PAMUKKALE ANFORA TRIO DRY RED WINE 2009 | VINALIES D'ARGENT |
| MUNDUS VINI GREAT INTERNATIONAL WINE AWARD | ANFORA TRIO DRY RED 2009 | GOLD MEDAL |
| CHINA WINE AWARDS | ANFORA TRIO DRY RED 2009 | GOLD MEDAL |
| CHINA WINE AWARDS | PAMUKKALE SENFONI DRY RED WINE 2008 | HIGLY RECOMMENDED |
| AWC VIENNA INTERNATIONAL WINE CHALLENGE | ANFORA DIAMOND 2008 | GOLD MEDAL |
| AWC VIENNA INTERNATIONAL WINE CHALLENGE | ANFORA TRIO DRY RED 2009 | GOLD MEDAL |
| AWC VIENNA INTERNATIONAL WINE CHALLENGE | PAMUKKALE SENFONI DRY RED WINE 2008 | SILVER MEDAL |
TİLKİLİK MAH.ŞEHİTLİ SOKAK NO : 30 GÜNEY - DENİZLİ
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