Central Anatolia

Central Anatolia is the great heartland, geographically, politically, and viticulturally. Ankara, the capital of the Turkish Republic, sits near the center of a vast continental plateau, and it is from the vineyards within the capital's orbit that two of Turkey's most elegant and refined indigenous grape varieties emerge. Kalecik Karası, often called Turkey's Pinot Noir, produces silky, aromatic reds from vineyards along the Kızılırmak River near the town of Kalecik. Narince, the name meaning "delicately" in Turkish, yields whites of surprising complexity and grace from the northeastern province of Tokat.

Together, these two varieties define Central Anatolia's contribution to Turkish wine: not the power and intensity of the east, not the maritime warmth of the coast, but a quieter, more nuanced expression of terroir. Central Anatolian wines reward attention and patience. They are wines of finesse in a landscape of extremes.

Geography & Climate

Central Anatolia is Turkey's largest geographical region, a sweeping plateau that occupies the interior of the country between the coastal mountain ranges. The northern Anatolian mountains (Kuzey Anadolu Dağları) and the Taurus range to the south create a rain shadow that defines the region's arid, continental character. Elevation across the plateau generally ranges from 800 to 1,200 meters, with vineyard sites concentrated in specific microclimates that moderate the harsh extremes.

The Kızılırmak, Turkey's longest river (its name meaning "Red River" for the iron-rich sediments it carries), is the key viticultural artery. The river and its tributaries create alluvial valleys with deeper soils, milder temperatures, and slightly higher humidity than the surrounding steppe. The town of Kalecik, approximately 80 kilometers northeast of Ankara, sits in one such valley at around 600-700 meters elevation, where the river bends through a sheltered basin that has been cultivated for centuries.

Tokat province, in the northeastern corner of the region, occupies a transitional zone between the central plateau and the Black Sea mountains. Vineyards here sit at 500-800 meters in valleys that channel moisture from the north, creating a slightly more temperate mesoclimate than the Ankara plain. The Yeşilırmak (Green River) valley around Tokat provides a moderated continental environment with marginally higher rainfall, 450-550mm annually compared to Ankara's 350-400mm.

The climate across Central Anatolia is starkly continental. Summers are hot and dry, with average July temperatures of 28-34 degrees Celsius and relentless sun. Winters are cold, with January averages of minus 2 to plus 2 degrees Celsius and regular frost from November through March. The growing season is compressed, running roughly from late April through mid-October, but within that window, the long, sunny days and cool nights create ideal conditions for slow, even ripening.

Soils in the Kalecik area are alluvial clay and sandy loam deposited by the Kızılırmak, with underlying limestone. These soils are moderately fertile and well-drained, providing adequate water retention without waterlogging. The alluvial character is important: it contributes to the soft, round texture that distinguishes Kalecik Karası from more tannic Anatolian reds. In Tokat, soils trend toward heavier clay and marl, with more calcium carbonate, lending a mineral edge to Narince.

History of Winemaking in Central Anatolia

Central Anatolia's viticultural history is inseparable from the broader story of Anatolian civilization. The Hittite capital of Hattusa (modern Boğazkale, in Çorum province) lies within the region, and the Hittite archives, among the world's earliest written records, contain detailed laws governing vineyard ownership, grape theft, and wine production dating to approximately 1650-1200 BCE.

The town of Kalecik has a documented history of grape growing extending back centuries. The Ottoman-era geographer Evliya Çelebi, who traveled through Anatolia in the 17th century, noted the vineyards of the Kızılırmak valley. The name "Kalecik Karası" itself, meaning "the black grape of the small fortress," refers to the medieval castle that overlooks the town, a toponym that links the grape to this specific place across hundreds of years.

Kalecik Karası nearly disappeared in the 20th century. Phylloxera devastated vineyards in the early 1900s, and the variety's low yields and delicate constitution made it commercially unattractive compared to hardier alternatives. By the 1970s, surviving plantings were critically endangered. The rescue of Kalecik Karası is one of the great conservation stories in Turkish wine. Researchers at Ankara University's Faculty of Agriculture identified remaining old vines, propagated cuttings, and worked with producers to re-establish plantings. By the 1990s, a new generation of winemakers had recognized the variety's extraordinary quality potential, and Kalecik Karası began its comeback.

Narince has a similarly deep connection to its home territory. The grape has been cultivated in the Tokat region for centuries, traditionally used for both fresh consumption and winemaking. The name, derived from narin, meaning delicate or fine, speaks to the grape's character. Tokat's viticultural traditions were maintained through the Ottoman period and into the Republic, and Narince was among the first indigenous Turkish white varieties to receive serious attention from modern boutique producers.

Key Grape Varieties

Central Anatolia's wine identity rests on two indigenous varieties that represent, arguably, the most refined end of Turkey's grape spectrum.

Kalecik Karası is often described as Turkey's answer to Pinot Noir, and while direct comparisons between any two grape varieties are imperfect, the analogy captures something real. Kalecik Karası produces light-to-medium-bodied reds with translucent ruby color, silky tannins, and an aromatic profile that emphasizes red fruit (sour cherry, raspberry, pomegranate) alongside floral notes of violet and dried rose petal. There is often a gentle spiciness, recalling cinnamon or allspice, and a characteristic earthy undertone.

What makes Kalecik Karası special is its texture. In a country where many indigenous red varieties lean toward tannic power, Kalecik Karası offers elegance and finesse. The tannins are fine-grained and supple; the acidity is bright but integrated; the finish is long and perfumed. It is a grape that rewards gentle winemaking; over-extraction or heavy oak destroys its delicacy.

The best Kalecik Karası wines come from the Kızılırmak valley near Kalecik itself, where the alluvial soils and river-moderated microclimate allow the grape to ripen fully while preserving its aromatic complexity. At higher elevations and in less sheltered sites, the variety struggles to achieve sufficient ripeness, underscoring its site-specificity.

Narince is one of Turkey's most important indigenous white grapes. Grown primarily in Tokat province, it produces medium-bodied whites with a complex aromatic profile: green apple, white peach, dried apricot, hazelnut, and a floral character that can recall chamomile and linden blossom. The palate is round and textural, with moderate acidity and a slightly waxy mouthfeel that gives the wine substance and presence.

Narince is remarkably versatile. It can be vinified in stainless steel for a fresh, crisp expression, barrel-fermented for a richer, more Burgundian style, or even used for skin-contact "orange" wines. Its natural balance of fruit, acidity, and texture makes it one of the most food-friendly white varieties in Turkey. Some producers have demonstrated that Narince ages beautifully, developing honeyed, nutty complexity over 5-8 years in bottle, a quality that distinguishes it from many warm-climate whites.

Notable Producers

Central Anatolia's wine production is concentrated among a relatively small number of producers, many of whom are among Turkey's most respected.

Kavaklidere, Turkey's largest private winery, founded in 1929 in Ankara, has been the most important champion of both Kalecik Karası and Narince. Their Prestige Kalecik Karası and Narince bottlings set the standard for these varieties for decades and remain benchmarks.

Kavaklıdere Pendore and Ancyra are among the premium Kavaklidere labels that showcase Kalecik Karası at its most refined.

Vinkara, located in the Kalecik area itself, has emerged as a quality leader with estate-grown Kalecik Karası that benefits from direct control over viticulture. Their wines consistently demonstrate the variety's potential for elegance and complexity.

Büyülübağ, founded by a former telecommunications executive, produces excellent Kalecik Karası and Narince from vineyards near Ankara, with a focus on organic practices.

Turasan and Kocabağ in Cappadocia also produce Kalecik Karası, though from different growing conditions than the Kızılırmak valley benchmark sites.

In Tokat, several smaller producers are working to elevate Narince, though the variety is also sourced by larger wineries from across Turkey for inclusion in their portfolios.

What to Expect from Central Anatolian Wines

Central Anatolian wines offer a different experience from any other Turkish region. Where the Aegean is warm and generous and the east is powerful and intense, Central Anatolia is poised and elegant.

Kalecik Karası is the red wine to pour for someone who thinks they do not like Turkish reds. Its light body, gentle tannins, and perfumed aromatics make it immediately approachable, and then its complexity and persistence in the glass reveal that there is far more here than first impressions suggest. Serve it slightly cool (14-16 degrees Celsius) with roasted chicken, grilled vegetables, lamb köfte, or Turkish pizza (pide). Its versatility at the table is one of its great strengths.

Narince is Central Anatolia's gift to white wine lovers who want something beyond Chardonnay and Sauvignon Blanc. Its combination of fruit, texture, and moderate acidity makes it a natural partner for Turkish meze, white fish, poultry, and cream-based pasta dishes. The barrel-fermented versions stand up to richer food: roast pork, grilled swordfish, or aged Tulum cheese.

Both varieties share a quality of restraint. These are wines that do not shout; they speak clearly and with confidence, and they reward the listener. In a global wine market that often prizes volume and intensity, Central Anatolian wines are a reminder that power is not the only path to greatness.

For more pairing ideas, visit our food pairing guide.

Our Wines from Central Anatolia

Ruby Imports does not currently carry wines specifically from the Central Anatolian heartland, though the influence of Central Anatolian varieties, especially Kalecik Karası, extends across our portfolio. Our partner Erdel Winery in Çal produces a Kalecik Karası rosé that draws on the variety's aromatic elegance, and the grape appears in various expressions across Turkish winemaking.

We are evaluating opportunities to bring dedicated Kalecik Karası and Narince from the Kızılırmak valley and Tokat to the American market. These are varieties that we believe American wine drinkers will embrace once they have the chance to taste them.

Watch our wines page for updates, and explore the Turkish Wine Guide for more on these remarkable indigenous varieties.

Visit Central Anatolia

Central Anatolia is not Turkey's most obvious wine tourism destination, but it offers a deeply authentic experience for visitors who want to understand the country's viticultural roots.

Ankara, as Turkey's capital, is easily accessible by air from Istanbul, İzmir, and international destinations. The city itself offers world-class museums (the Museum of Anatolian Civilizations, which houses Hittite artifacts including wine-related objects, is essential for anyone interested in the history of wine) as well as Atatürk's mausoleum, Anıtkabir, and a lively food and cultural scene.

The town of Kalecik is approximately 80 kilometers northeast of Ankara, accessible by car in about 90 minutes. The Kızılırmak valley landscape is beautiful in a spare, pastoral way: green river terraces flanked by golden-brown hillsides, with the medieval castle above the town providing a striking landmark.

Tokat, in the northeast, is further afield, approximately 5-6 hours by car from Ankara, but rewards the journey with one of Turkey's best-preserved Ottoman-era town centers, the spectacular Ballıca Cave, and a food culture famous for its Tokat kebab (a skewered arrangement of lamb, eggplant, tomato, and peppers).

Wine tourism infrastructure in Central Anatolia is modest but growing. Vinkara in Kalecik welcomes visitors, and several Ankara-area producers arrange tastings by appointment. The experience is more intimate and less structured than in Thrace or the Aegean. Expect warm hospitality and a chance to connect directly with the people behind the wines.

The best time to visit is May-June or September-October, avoiding the extremes of summer heat and winter cold. Harvest season in late September is particularly rewarding.

For more information, explore our Turkish Wine Guide or contact us.