Ancient tradition from Anatolia Wine and spirits bar in Anatolia

The history of Anatolian wine

Since ancient times, Anatolia has been recognized as one of the historical cradles of viticulture. As early as the 4th millennium BCE, the peoples of Anatolia were already cultivating vines on the fertile lands between the Caucasus, the Aegean Sea, and Mesopotamia. This winemaking tradition has been passed down from generation to generation, blending ancient rituals with local expertise.

Today, Turkey still produces a wide variety of wines, particularly from indigenous grape varieties such as Boğazkere, Öküzgözü, Sultaniye, Narince, and Emir. In addition, international grape varieties such as Merlot, Chardonnay, and Cabernet Sauvignon are successfully cultivated in terroirs with continental and Mediterranean influences.

Turkish wines appeal for their aromatic richness, elegant structure, and diverse profiles. They reflect a land of contrasts and diversity, halfway between East and West. Their thousand-year history, still little known outside their borders, deserves to be explored and savored—a living and promising heritage that is definitely worth discovering.