{"id":53006,"date":"2025-07-24T12:18:06","date_gmt":"2025-07-24T11:18:06","guid":{"rendered":"https:\/\/londoncult.co.uk\/?p=53006"},"modified":"2025-07-24T12:18:11","modified_gmt":"2025-07-24T11:18:11","slug":"stones-wind-and-wine-how-the-turkish-winery-asarcik-revived-an-ancient-tradition","status":"publish","type":"post","link":"https:\/\/londoncult.co.uk\/en\/stones-wind-and-wine-how-the-turkish-winery-asarcik-revived-an-ancient-tradition\/","title":{"rendered":"Stones, Wind, and Wine: How the Turkish Winery Asarcik Revived an Ancient Tradition"},"content":{"rendered":"
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Bilgehan Parlak and Italian Consul Daniele Bianchi at Asarcik Winery<\/a><\/figcaption><\/figure>\n<\/div>\n\n\n

Today, this organic estate produces wines that would be at home on the tables of both a fine Parisian restaurant and the courts of Constantinople. We spoke with Asarcik\u2019s executive director, Bilgehan Parlak, about how they brought winemaking back to this Anatolian valley, which grape varieties thrive in the region\u2019s limestone hills, why they\u2019ve taken a firm stance against fertilisers, and whether Turkish wine is finding its place on the global wine map.<\/p>\n\n\n\n

Taxes to Rhodes, Centuries of Neglect, and Modern Enthusiasts<\/strong><\/strong><\/h4>\n\n\n\n
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\u201cThis valley began to develop as early as the 4th century BC,\u201d says Parlak. \u201cBack then, residents of the Carian Kingdom made wine here that was sent to the island of Rhodes as a form of tax.\u201d<\/p>\n<\/blockquote>\n\n\n

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Image: Asarcik<\/a> archive<\/figcaption><\/figure>\n<\/div>\n\n\n

After the Carians came the Romans, who continued the winemaking tradition, with wine shipped off to Constantinople and the imperial court. But things changed with the rise of the Ottoman Empire: alcohol was outlawed, the vineyards were abandoned, and centuries of neglect followed\u2014until modern-day enthusiasts came along.<\/p>\n\n\n\n

When Bilgehan and his colleagues first explored the area, they noticed natural stone terraces\u2014perfect for vineyards. A study of the local climate and soil confirmed it: the valley had a unique terroir. At 250 meters above sea level, with dramatic shifts in daytime and nighttime temperatures and constant winds, the microclimate was ideal for organic farming.<\/p>\n\n\n\n

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\u201cNo fertilisers, no chemicals. We are a certified organic and vegan winery. Following in the footsteps of history, we continue the tradition.\u201d<\/p>\n<\/blockquote>\n\n\n\n

Limited Volume for Maximum Quality<\/strong><\/strong><\/h4>\n\n\n\n

The winery produces around 30,000 bottles per year\u2014though it could make three times as much. But at Asarcik, they \u201celiminate two-thirds of the yield to focus on the flavour of what remains.\u201d<\/p>\n\n\n\n

\u201cOur fertiliser is simply the grape skins and seeds we don\u2019t use\u2014they go back to the soil after pressing. Quality over quantity. That\u2019s why Michelin-starred restaurants and high-end resorts choose us. We\u2019ve even received international awards, like those from the International Wine and Spirit Competition.\u201d<\/p>\n\n\n\n

This philosophy resonates with top chefs\u2014Asarcik wines appear on the menus of Turkish restaurants with one and two Michelin stars. Some French and Italian chefs even make exceptions for them, including Turkish wines alongside their native selections.<\/p>\n\n\n\n

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\u201cIt\u2019s a real honour. One Italian chef told us, \u2018Normally I only use Italian wine, but yours deserves to be on my list.\u2019\u201d<\/p>\n<\/blockquote>\n\n\n\n

Microclimate, Soil, and Italian Varietals<\/strong><\/strong><\/h4>\n\n\n\n

Asarcik takes particular pride in its Nero d<\/em>\u2019<\/em>Avola<\/em>, an Italian grape variety typically grown in Sicily.<\/p>\n\n\n\n

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\u201cWe have the same limestone soils here as in Sicily, so the grape adapted beautifully.\u201d<\/p>\n<\/blockquote>\n\n\n\n

They also grow white varietals Roussanne<\/em> and Marsanne<\/em> (originally from France\u2019s Rh\u00f4ne Valley), Chardonnay<\/em>, and two indigenous Turkish grapes.<\/p>\n\n\n\n

\u201cOur Roussanne-Marsanne<\/em> white blend has been incredibly successful\u2014we carefully studied the conditions, and it was the perfect fit. Asarcik is one of only two wineries in Turkey producing it. People come specifically for this wine. Many of our winemakers trained in France, Australia, Bordeaux, and Saint-\u00c9milion, and they\u2019re now bringing that knowledge back to Turkey.\u201d<\/p>\n\n\n\n

Direct Sales and Personal Connections<\/strong><\/strong><\/h4>\n\n\n\n

Asarcik doesn\u2019t sell wine through retail. Instead, it\u2019s offered through tastings, private orders, and collaborations with restaurants. This model helps maintain quality and build close relationships with clients.<\/p>\n\n\n

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Image: Asarcik<\/a> archive<\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cWe know our customers and trust them\u2014and they trust us. Chefs know our wines down to the tiniest detail: the type of oak used for the barrels, aging time, terroir. That matters. They craft unique dishes, and we supply them with unique wines. Our clients are people who, like us, aren\u2019t chasing mass markets\u2014they\u2019re looking for quality. And that\u2019s why our philosophy fits so well with their kitchens.\u201d<\/p>\n\n\n\n

All of Asarcik\u2019s wines are aged for 18 months in French oak barrels. This isn\u2019t wine for the masses\u2014it\u2019s for those who seek deep, honest flavour.<\/p>\n\n\n\n

Turkish Wine on the Global Stage<\/strong><\/strong><\/h4>\n\n\n\n

\u201cWhen I was at the ProWein<\/em> exhibition in D\u00fcsseldorf, many people didn\u2019t even believe Turkey made wine. Politics, religion, stereotypes. People know France, Italy, Chile, Australia\u2014but Turkey? That\u2019s unknown territory. Even though in the past ten years, we\u2019ve seen a real breakthrough.\u201d<\/p>\n\n\n\n

Previously, only big brands lined the shelves of wine boutiques. Now, small artisanal wineries like Asarcik are focusing on craftsmanship, quality, and organic production\u2014gradually reshaping Turkey\u2019s image. At Asarcik, they believe Turkish wine can someday hold the same cultural weight as Georgian wine, becoming a symbol of land, tradition, and deep-rooted history.<\/p>\n\n\n\n

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\u201cBefore returning to Turkey, I lived in New York for twenty years and saw Georgian wine take over the market. In Georgia\u2014and in Bulgaria\u2014winemaking gets government support. That\u2019s not the case in Turkey yet, but like an iceberg, the foundation is growing stronger, and the tip is starting to emerge.\u201d<\/p>\n<\/blockquote>\n\n\n\n

What<\/strong>\u2019<\/strong>s Next?<\/strong><\/strong><\/h4>\n\n\n\n

The winery has already opened a restaurant, which is fully booked most evenings. The next step is launching production of organic cold-pressed olive oil. And in two years, the Asarcik team plans to open a small boutique hotel for guests who want more than just a tasting\u2014they want to live among the vines and the wind.<\/p>\n\n\n

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Image: Asarcik<\/a> archive<\/figcaption><\/figure>\n<\/div>\n\n\n
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\u201cWe plan ahead. Even twenty years ago, we knew we wanted to be here and make wine. Now, our dreams are becoming reality. But it\u2019s still early to draw conclusions. As Baroness Rothschild once said: \u2018Winemaking is easy\u2014the first 200 years are the hardest. After that, it\u2019s smooth sailing.\u2019\u201d<\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

In the mountains of southwestern Turkey, between the villages of Selimiye and Bozburun, a tradition interrupted for centuries is coming back to life. On these sea-breeze-swept hills, the Asarcik winery is reviving viticulture in a region where grapes were cultivated as far back as the Carian Kingdom and the Roman Empire.<\/p>\n","protected":false},"author":66,"featured_media":52900,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[86],"tags":[],"type_post":[184],"column":[],"class_list":["post-53006","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culture"],"_links":{"self":[{"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/posts\/53006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/users\/66"}],"replies":[{"embeddable":true,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/comments?post=53006"}],"version-history":[{"count":0,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/posts\/53006\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/media\/52900"}],"wp:attachment":[{"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/media?parent=53006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/categories?post=53006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/tags?post=53006"},{"taxonomy":"type_post","embeddable":true,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/type_post?post=53006"},{"taxonomy":"column","embeddable":true,"href":"https:\/\/londoncult.co.uk\/en\/wp-json\/wp\/v2\/column?post=53006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}