Kale Bağcılık Late Harvest Öküzgözü

Characteristics of the late harvest technique

The term Late Harvest refers to harvesting grapes later than the standard vintage period, at a stage when their sugar content reaches its peak. This method, used in Kale Bağcılık Late Harvest production, allows the grapes to lose water on the vine, increasing their natural sugar and aroma concentration. This process enables the characteristic structure of the fruit to become more pronounced and creates a lasting texture on the palate. The climatic conditions of the Aegean Region provide a suitable environment for large-berried and fleshy grapes like Öküzgözü to transform into such concentrated styles. In the region's viticulture tradition, these types of products are also known by different names as they preserve the natural sweetness inherent in the fruit.

Technical details and serving suggestions

Kale Bağcılık Late Harvest, produced in Selçuk, İzmir, stands out with its 14.2% alcohol content and semi-sweet profile. The natural acidity of the Öküzgözü grape balances the sugar concentration from the late harvest, creating a balanced structure. The 500 ml bottle format offers a suitable volume for the product's intense and aromatic character. Maintaining the ideal serving temperature is important for correctly perceiving the fruity notes during consumption. These types of full-bodied products, recommended to be served slightly below room temperature, pair well with aromatic cheeses and various dessert groups. This product, considered within the Şirince wine culture, is among the examples representing the region's viticultural diversity.