Kuzuba, al Karas is a pale red wine bursting with fresh cherry, raspberry, and red forest fruit aromas, complemented by subtle white spices. This medium-bodied wine offers a lively and vibrant aromatic profile. As it matures, it gently develops light velvety tannins and delicate spice notes, making it a wine that will be perfect for enjoying in its youth or one that will grow more complex over time.

About the Producer

Kuzuba Estate Winery was founded in 2007 by Salih Kuzu and Asl Kuzu (father anddaughter) based in stanbul and Denizli when the family first planted the vineyards intheir hometown of al, Denizli, Turkey. Conscious of the regions distinctive terroir andhonouring its centuries-old winemaking heritage, they set out slowly to establishvineyards showcasing indigenous Turkish grapes as well as classic varietals. Afterpatiently waiting 13 years for the vineyards to mature, a 3000 square metrecontemporary winery was constructed, discreetly embedded into the landscape at thevery heart of the estate. The first vintage was celebrated in 2021. Oenologist andwinemaker Ms. Semril Zorlu’s main aim in winemaking is to demonstrate the potential ofthe terroir of al, Denizli using exclusively the grapes from the region. 34 hectares arecertified organic with the remaining 16 hectares also in conversion to organic, and thewines are in conversion to organic.

Vineyard and Winery

Known as Mossyna in Ancient Greece, the region of al is situated in the inner Aegean part of Turkey on a plateau 850-1100 metres above sea level. With the Byk Menderes River (named after the river-god Maiandros) flowing nearby, the terroir is defined by its distinctive clay-loam and calcareous soil and wide ranging temperatures between day and night, with average fluctuations of 19C. All four seasons can be experienced in al which helps to grow a wide range of grape varieties. All 50 hectares of the estates vineyards are within the borders of al, Denizli planted with 35 year old vines. Grapes are harvested by hand before sunrise. Emphasis is placed on the health of the vineyard, using only Bordeaux mixture (copper, sulphate and quicklime), permitted in organic viticulture. Each grape variety is pruned according to its needs, aiming for a very low yield to achieve concentration and balance.

The winemaking process is done entirely by gravity. Pre-fermentation cold macerationfor 3 days minimum around 7-8 degrees in stainless steel tanks. During the macerationand fermentation phase, different stirring techniques were used depending on themust’s condition twice a day, Fermentation temperatures were around 22-23C usingcommercial yeast in stainless steel tanks. 30% was vinified using carbonic maceration toemphasise the fruity style. 56% of the wine was matured in French oak barrels for 5months, in mostly used 500 litres of oak barrels – 80% is second use oak – in order toavoid too much oak influence . The rest of the wine was matured in stainless steel.