The grapes to produce Öküzgözü Versus Kayra were carefully hand sorted and underwent 48 hours cold maceration. The fermentation of Öküzgözü Versus Kayra took place at controlled temperatures of 26 to 28°C, followed by 18 months ageing in oak. 20% was new oak (13% French, 7% American) and the remaining 80% was matured in neutral oak. The focus was to achieve a wine with balance and liveliness. A philosophy of minimum intervention was carried out in the winery, so that the vineyard’s terroir expresses its true potential.
The wines from the Kayra Versus vineyard are a reflection of the viticulture and wine crafting in modern day Turkey. Grown in Alpagut, in Eastern Anatolia, the indigenous Öküzgözü vines (pronounced “Oh-kuz-goe-zu”), are planted on south facing slopes with pebble and clay soils. These vines are now reaching a maturity level which is demonstrating what they have to offer. The vines are handpicked at optimum maturity levels.
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.