Kalecik Karası Grape

Kalecik Karası grape is a geographical indication and noble variety that has adapted to Ankara’s unique climate and calcium-rich soil structure, distinguished by its botanical characteristics and high aromatic quality. The distinguishing features of Kalecik Karası grape are examined both as plant traits and as product attributes. This grape variety is also known as “kara kalecik” and typically has hermaphroditic flowers. Its mature leaves are matte in appearance, relatively large, and five-lobed, with a densely felted underside. The shoots have a grooved form.

As a product, the grape cluster is single-winged and compact, with berries that are partially seeded. The berry shape is mostly elliptical, though in rare clusters it may be spherical. The color ranges from red to black and is lightly dusty. The skin is thin, while the flesh is firm, juicy, fiber-free, sweet, and low in tannins. It generally contains one to three seeds.

Cultivation of Kalecik Karası grape begins with soil preparation to a minimum depth of 40 cm to support root development.

• Planting distances are adjusted according to land conditions to 1.5×3.0 m, 1.25×2.50 m, 1.5×2.50 m, or 1.0×2.0 m.
• Rootstocks suitable for the soil structure of the vineyard are selected, and grafted Kalecik Karası vines using these rootstocks are planted. Clones selected by the Faculty of Agriculture at Ankara University are preferred as scions for grafted vines.
• Training systems may include cordons or Guyot systems on trellises, or the goblet system.
• Pruning is carried out annually in a mixed pruning pattern.
• The first three years after planting are dedicated to growth and shaping; fruit harvest begins from the fourth year onward.
• Due to insufficient rainfall in the region, irrigation is applied during the first three years of development; in mature vines, watering may be applied one to two times until the berry drop stage.
• Pesticide applications are conducted based on protective control measures and pest population levels.
• Harvesting is carried out when the grapes have developed their characteristic color and flavor and when dry matter content reaches the specified level; scissors or knives are used in this process.

The geographical boundary of Kalecik Karası grape is the district of Kalecik within the borders of the Republic of Türkiye. The unique composition of the product is associated with the prevalent brown and red-brown soils in this region, which are rich in calcium. These soil types provide the ecological conditions necessary for the development of Kalecik Karası’s distinctive qualities.

Compliance of Kalecik Karası grape with technical specifications is monitored by commissions established under the coordination of Kalecik Municipality. The commission consists of a representative from Kalecik Municipality, a representative from the Ankara Chamber of Commerce and Industry, a faculty member from the Faculty of Agriculture at Ankara University specializing in viticulture, a Agricultural Engineer with at least a master’s degree in viticulture, and a viticulture advisor from Kalecik Municipality. The commission must consist of at least three members, and inspections are conducted at least twice a year or whenever necessary, including in response to complaints.