Sidalan is harvested from a single vineyard at a height of 300 m in the North Aegean region, near the ruins of Troy. The grapes are pressed by their own weight. 100% made in stainless steel tanks, then matured on lees for 3 months.
Sidalan's nose is pale and delicately herbaceous and chalky / dusty, more like Chablis, with a light, woody note (not oaky). A little more fruit, melon and pear can be seen on the palate, and the freshness is enhanced by the cloudy texture and the slight friction that arises. Subtle and structured. Long, even if it doesn't have a particularly intense taste. (Julia Harding)
Before 2000, Seyit Karagözoglu was an importer who brought all of the world's great wines to Turkey. And then, at the beginning of a new millennium, he founded the Pasaeli winery to produce the best wines in Turkey so that they could be brought into the world. He first planted a vineyard in Kaynaklar, a small village south of Izmir, and then another via the Bospurus in Hosköy, a city in European Turkey (Thrace).
Cold winters and warm summers are characteristic of the climate, and most precipitation falls in December. The vines are cut at the head, among other things, conventional cultivation methods are used in the vineyards.
In the beginning, he devoted himself entirely to the endangered, local varieties of Turkey, which is why he planted grapes of the Kolorko, Karasakiz and Yapincak varieties in the vineyards. For this reason, special wines from particularly rare grape varieties from the House of Pasaeli still come today. The Pasaeli wines are made by hand in small quantities and are an exciting vision of what can come from Turkey. Due to the low production volume, Pasaeli wines are only available to a limited extent and are rarely available all year round.