The two varieties: Öküzgözü, (which is pronounced ‘O-kuz-goez-zu’) and Boğazkere, (pronounced ‘Boaz-ker-a’) of Öküzgözü Boğazkere Buzbağ Kayra were vinified separately. Each underwent a cold soak and maceration for two days to extracts aromas and flavour. The Öküzgözü Boğazkere Buzbağ Kayra fermentation took place in temperature controlled stainless steel tanks to preserve the purity of fruit. Malolactic fermentation took place, resulting in a softer style of wine. The cuvées were blended to make a harmonious wine.
The grapes are grown in Elazığ, Eastern Anatolia and Diyarbakır, south eastern Anatolia, where the climate is continental with cold winters and hot summers. The vineyards sit at an altitude of 900 metres above sea level and are made up of red stony and clay soils. The vines are between 15 to 20 years old and are planted at a density of 4 x 2 metres, with an east to westerly orientation. The majority are pruned according to the bush Gobelet system with some vines trained on a trellis.
Kayra produces premium wines from the Anatolia region -considered to be the birthplace of wine- and is at the cutting edge of winemaking. Kayra wines are made from unique local varieties as well as international ones. These ancient indigenous varieties are being vinified using modern techniques and are producing award-winning results. The vines are planted in the best sites; and the vineyards and wineries have been significantly invested in. The Elaziğ winery, located in Eastern Anatolia, was established in 1942 and is dedicated entirely to the production of red wines. The Şarköy Winery in Thrace was built in 1996 and embraces a cellar for 1,200 barrels, reserved for the ageing of special cuvées. Under the guidance of consultant winemaker Daniel O’Donnell, it is Kayra’s aim to reveal the true potential of Turkey and to bring their rich history and generous spirit to lovers of fine wine.