`viticulture` Related Article Results

Narince leaves are the leaves of the Narince grape variety, which is cultivated in the Erbaa district of Tokat, one of Türkiye’s most significant regions for viticulture. These leaves are distinguished by their fine texture and flavor and are widely used in traditional Turk cuisine. The Erbaa Narince grape leaf has been granted geographical indication status and is exported throughout Türkiye and abroad. The commercial value of Narince grape leaves, in addition to the grape’s use as a table frui

Nevşehir Cuisine represents the culinary culture of Nevşehir, located at the heart of the historical Cappadocia region in Central Anatolia. This cuisine is the product of thousands of years of historical accumulation, shaped by contributions from numerous civilizations including the Hittites, Phrygians, Assyrians, Persians, Romans, Seljuks, and Ottomans. The province’s continental climate and fertile soils have played a decisive role in determining the diversity of agricultural and livestock pro

Elazığ Öküzgözü grape, also known as Devegözü, is a grape variety distinguished by its large and fleshy berries. It takes its name from the large size of its fruits. Cultivated under the unique ecological conditions of Elazığ, this variety has been registered by the Tekirdağ Viticulture Research Institute. It is recognized as a strong rootstock resistant to external conditions. The plant has moderate growth vigor, with internode spacing ranging from 10–12 cm. The cluster weight varies between 14

Hatay Barburi Grape is a local variety of Vitis vinifera L. unique to Hatay Province in Türkiye. Locally known as “Perpir,” this grape is consumed as table fruit and used in the production of industrial products such as molasses, vinegar, and wine. It has two main varieties: white and red. The cultivation area is limited to the districts of Yayladağı, Samandağ, and Altınözü in Hatay. Viticulture holds a significant place in the regional economy and has been maintained using traditional methods f