Savaştepe Kalemköy Grape

Savaştepe Kalemköy Üzümü is a table grape variety derived from Vitis vinifera L. cultivar Alphonse Lavallee, closely associated with the Savaştepe district of Balıkesir. Named after Kalemköy, where it was first cultivated, this product gradually spread throughout the district and was officially registered as a geographical indication on 18 February 2026.

^{Savaştepe Kalemköy Üzümü} (Balıkesir Valiliği)

Savaştepe Kalemköy Üzümü exhibits distinctive characteristics in both vine structure and fruit features:

• Berry and Cluster Structure: Berries are dark purple to black, large, plump and round. Clusters are medium-sized, loose and typically exhibit a “double-shouldered” structure.
• Aroma and Skin: The medium-thickness skin has a fruity aroma, primarily determined by the dominance of hexanal and E-2-hexenal. Due to the effect of regional winds, the skin develops 10–15% thicker than normal, enhancing durability.
• Internal Structure: The flesh is juicy and firm, typically containing one or two seeds. Even when fully ripe, berries do not drop spontaneously but detach easily from the cluster with slight pulling.
• Leaf Characteristics: Leaves are five-lobed with serrated margins. The upper surface is dark green and hairless, while the underside is light green and pubescent. Petioles have a characteristic red-green coloration.

The quality of the product is directly linked to the unique climate and soil structure of the Savaştepe district, at an average elevation of 290 metres above sea level.

• Climate: The annual average temperature in the region is 14.5 °C, within the ideal range for viticulture. Winds reaching speeds of 19.3 km/h in August directly influence skin thickness and aroma balance.
• Soil: Vines achieve optimal growth in clay-loam soils with high water retention, slight alkalinity (pH compatible with must values of 3.50–4.50), and no drainage issues. Adequate potassium levels in the soil are critical for fruit development.

Production of Savaştepe Kalemköy Üzümü combines traditional methods with technical requirements:

1. Vineyard Establishment and Planting: New vineyards are typically established using grafted saplings on American rootstocks 5B and 41B, selected for their adaptation to the region. Planting is carried out in spring due to harsh climatic conditions.
2. Training and Pruning: The “wall system” is preferred among trellis systems, with training methods being either “cordon” or “guyot.” If these systems are not used, the “goble” form is applied. Both winter and summer pruning are performed to maintain yield and quality.
3. Fertilization: Fertilization is carried out at most twice a year following soil analysis, typically using composted barn manure.
4. Harvest: Harvest typically begins in the first week of September. Fruit is considered ripe when soluble solids reach 16 °Brix.

It is recommended that the grapes be consumed or processed on the day of harvest. If storage is necessary, they can be kept for up to 2 months at 0 °C and 90–95% relative humidity, without excessive stacking.