FEATURES OF BURNT LAND VINEYARD
Total Vineyard Area: 600 acres
• Grape Varieties Cultivated:
Indigenous grape varieties Boğazkere and Öküzgözü, foreign varieties of Chardonnay, Viognier, Muscat, Gewurztraminer Syrah, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Petit Verdot along with Cataratto, Nerello Mascales Nerello Cappuccio which are exclusively grown in this region in Turkey are cultivated in these vineyards.
• Location:
Burnt Land vineyards are at 924 m altitude from sea level. Vineyards are usually arranged in north-south and east-west direction. Particularly in white varieties vineyards extend in the east-west direction to ensure optimal positioning, cooling effect, development and stability.
• Micro Climate
Kula is in continental climate zone. Summers are hot and dry, and winters are cold with heavy precipitation.
• Soil Structure:
The vineyard lying on the slope of Divlit Volcano has volcanic character with mild to moderate alkalinity, salt-free with clay loam texture, rich in organic matter and nutrients. Terroir shows the same properties as of Mount Etna region in Italy. Water retention capability is moderate and that helps growing balanced and high quality produce.
• Pruning and Other Cultural Activities:
Single-arm training Guillaud pivot pruning system is applied.
• Yield per Hectare:
Spacing of vine plants vary from 2.3x1.5m, 2x1m and 1.8x1m. Spacing is determined by the grape variety and is implemented to ensure the highest quality. Yield at Burnt Land vineyards vary by grape varieties, usually in the range of 2000-4000 kg / ha.
• Harvest:
Burnt Land vineyards are harvested between late August and early November. Harvest date is determined according to the results of sampling from the vineyard and tasting. Seed development is an important factor in decisions as well as Brix, acid content, pH values.