Cappadocia, a place that many have defined as magical with its unique peri bacalari (fairy chimneys), has been home to winemaking for more than 7,000 years. Hittites, Byzantines, and the Turks have all played a role in developing the wine culture that modern day Cappadocia embraces today.
Most indigenous grapes of Turkey are also grown in Cappadocia. However, the region is also known for being unique in producing Emir, the primary native white grape of Cappadocia and a favorite since the Hittite era. Emir thrives in the region’s volcanic soils and benefits from its unique microclimate: high altitude, hot days and cool nights. It is loyal to this region only and does not grow anywhere else in the world thereby positioning it uniquely in its ability in producing fresh and elegant wines.