Akberg Late Harvest Osmanca

The late harvest technique, which holds an important place in the Aegean's viticultural heritage, is based on the principle of leaving grapes on the vine longer than usual to increase sugar and aroma concentration. Akberg Late Harvest Osmanca is produced by processing the region's indigenous Osmanca variety using this method. While late-harvested grapes experience water loss, the increase in natural sugar content directly reflects on the body and texture of the final product. The unique phenolic compounds of the Osmanca grape gain a more concentrated structure through this process, exhibiting a characteristic profile.

Osmanca Grape and Harvest Process

This beverage, obtained from Osmanca grapes, is also categorized as raisin wine in literature. Late-harvested fruits undergo a meticulous fermentation process to maintain the balance of acidity and sweetness. This style, established in Şirince winemaking culture, aims to preserve the fruity nuances of the grape. Akberg Late Harvest Osmanca, with an alcohol content of 14% by volume, is offered in a 500 ml bottling. This volume is a technical standard preferred for preserving wines with high aroma intensity and for ideal portioning.

Label and Serving Information

The 'Late Harvest' indication on the label specifies the product's production technique, while serving temperature is critically important for perceiving the wine's aroma. It is generally recommended to serve such white wines chilled at 8-10 degrees. The product, which can accompany fruit platters, various nuts, and light milky desserts, requires a cool environment away from direct sunlight for storage. The bottle form and volume help preserve this special series, which reflects the genetic characteristics of the Osmanca grape.