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The Camlica family has been farming in Buyukkarıstıran, Luleburgaz
since 1936. the first generation of the family immigrated from Kubadin,
Razgrad, in northeastern Bulgaria. Kubadin was renamed Loznitsa in the
1930s. The new name means ‘Vineyard Place’ in Bulgarian, referring to
the fact that this was the first place where American rootstocks were
grown first time in the country.
Mustafa Camlica, a prominent fine wine investor from the third
generation of the family to live in Turkey, is the name behind this very
ambitious project. The company is named his daughter, who also
designs all the labels. All the production facilities are in Buyukkarıstıran,
120 kilometers west of Istanbul.
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STRANDJAThe Strandja Massif is located in the NW part of Turkey. The massifis bounded by the Thrace basin to the south, the Istanbul Zone tothe east and the black Sea to the north. It is roughly a NW- SEtrending mountain belt, ca. 200 km long and 90 km wide.
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Limestones of Strandja
The coastal deposits along the southern slopes of the Strandja Massif
indicate the presence of shallow marine depositional environments in
the area. The quartz sand rich detrial deposits should correspond to
depositional environments in bays, while the ooletic limestones are
probably deposited in flat shelves with tides.
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Limestones of StrandjaThe occurrence of Congeria rich limestones suggests also lagunaldepositional environments. The lignite formation usually occurs in swamp areas, in marshy basins behind the coastline. There are twolignite mines next to our vineyards.
KIRKLARELİ FORMATION ISLAMBEYLI FORMATION
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VINEYARDAll the vineyards are located in Kirklareli Province. TheBulgarian name of Kirklareli was Lozengrad, whichmeans ‘The city of Vines’. We currently have 85hectares under wine.
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Our plantings are some of the highest density in theBalkans and turkey, ranging from 5,000 to 6,666 vines
per hectare, with some vineyards even at 10,000.
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The aim of high-density planting is toenhance quality andencourage deep root
systems to express thefull potential of the
terroir.
The Strandja Massif has a dominant effect on our vineyard soilsand climates.
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Vitis International Variety Catalogue ( VIVC )Prime name PAPASKARASIColor of berry skin NOIRVariety number 8923Country of origin of the variety TURKEYVitis species VITIS VINIFERA LINNÉPedigree as given in bibliography ALBA IMPUTOTATO X PROKUPACPrime name of parent 1 ALBA IMPUTOTATOPrime name of parent 2 PROKUPACHolding institution BGR013BreederBreeding contact addressYear of crossingYear of selectionYear of protectionFormation of seeds COMPLETESex of flowers HERMAPHRODITEPhotosTable of accession names YESTable of areaLast update 29.09.2014
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Synonyms
KALE DOIRAN
KARA SEFTAKARA PAPAS
KARAPAPASKE
KARASEFTA
KARASEITA
PAPAESCA CERNA
VINTA CHERNA
SIVINA VINTA
SHARALUK CHER
PAPAESCA NEAGRA PAPASCA NEAGRA
PAPASKA CERNA
PAPASKA NEAGRA
PAPASKA TCHERNA
PAPAZKA CERNA
PAPEASCA NEAGRA
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Marcel BIRON ‘Vignes et vins de Turquie, Thrace –
Marmara’62 p, publié en 1950 (original provenant de
l’Université de Californie)
He mentions the following points:
The Papaskarasi is a variety of the Balkans. It grows mostly in Turkey sunny and rocky slopes of the Quaternary alluvium aroundEdirne , Kircasali ( Zalof ) of Uzunköprü and Strandja MassifKirklareli ( Üsküp ) in Thrace. (Itis also a registered varieatal in Greece as Kara Papas.)
Papaskarasi of Thrace ismoderately vigorous.
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Quite resistance to thediseases. Papaskarasi
rarely presentmillerandage in wet and
cold June years .
The bunch is medium size, elongated , tapered ,
with tight and roundedgrains . Its average
weight between 300 and400 Grams .
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Its juice yield is very high, up to80 %.
Skin color is bluish black andcolorless juice, Ferrari red
wine color.
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Our observations so far:
Growing Season:
Bud break: One week later than CabernetSauvignon
Flowering: One week later than CabernetSauvignon
Verasion: 10 days later than Cabernet Sauvignon
Harvest: 2 weeks later than CabernetSauvignon.
Final 30 days before harvest mean temperature: 16 degrees Celcius.
Soil: Best in very poor soils such as decomposedgranites where bunches are smaller.
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The red wine Papaskarasi have the followingcharacteristics:
a fortnight- 2 weeks fermentation, withoutmaceration and temperature control, lightcolor, light to medium body, 12.5 to 13.5% ofalcohol and 4-5 grams of total acidity.
Possible blends Papaskarasi with excellentwine ' Adakarasi ' Asva of , for example,possible to obtain a degree more color.
But I do not say the same with regard to the 'Karalahana ' cited above.
A small amount of Cabernet Sauvignon orPinot Noir , for example , goes with Papaskarasian amazing way.
Color , alcohol, acidity and aroma all improve.
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Papaskarasi is extremly sensitive to hot temperatures and
heat waves. It needs quite cool temperatures after verasion
starts. The critical period is between August 15 and October
15. If avarage temperatures exceed 19 degrees during this
period the grape does not get enough color. Therefore, it
needs cooler places to accumulate enough anthocyanins found
in the skin of the grape. Therefore, you can easily identify a
Papaskarasi wine looking at the color. The paler the color the
hotter the season or the place. It is very site and climate
sensitive cultivar.
Climate
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Papaskarasi is Blue-black skin colorgrape. The color of '' passionate love''is blue. Kara Sevda is also other nameof the cultivar which is translated as ''passionate love''.
Papaskarasi is very unusual grapewith respect to ripenning course.Canes are ripenning first.
Pedigree:Parents: Alba Imputotato (RO)*Prokupac (SRB)Off springs: Kadarka# 1610 (HUN),Feher Kövidinka#348 (HUN)Full Sister: Baela Debela # 2237 (BG)Half Sister: Furmint#25 (HUN)
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Grape variety PAPASKARASI
ALCOHOL 12,5 %
pH 3,35
Residual sugar (g/ L) Zero
Total acidity (g/ L as tartaric acid)
6,0
Harvest date October 29, 2013
Fermentation time and temperature: 5 daysNATURAL cold soak, 15 days fermentation at 24
degrees maximum
CHAMLIJA Papaskarası 2013 Technical Details
PAPASKARASI
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Dark purple red withviolet hue. Complex nosewith aroma Reminiscentof nutmeg, Gingerbread,ginger, vanilla and white
pepper. On the palatewell structured with
medium weight and goodlength.
Markus Del Monego MWTasting Notes
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Michel Brion studiedThracian Papaskarasibetween 1938 -1946
and put this varietal at the top of Turkish
grapes.