Thia Zinfandel

Grapes grown in the vineyards located in the Bekilli district of Denizli exhibit their characteristic structures thanks to the region's microclimate features. The Zinfandel grape, genetically originating from Croatia and popularized in California, has also found its place in Turkey's Aegean region. Thia Zinfandel has a production model that combines the fruity layers offered by this grape type with a dry body. Reflecting the high-altitude viticulture traditions of the Aegean, the product maintains the mineral balance derived from the region's soil structure.

Characteristics of Zinfandel grape

Although the Zinfandel grape is known for its thin skin and high sugar accumulation potential, it offers balanced acidity in dry wine production. This varietal typically highlights dark red fruit notes in the glass. As in the case of Thia Zinfandel, the grape's natural character provides a soft texture during consumption, distinguishing it from classic harsh-tannin reds. The calcareous and sandy soil structure of the Bekilli vineyards supports the aromatic depth of the grape, shaping the overall structure of the wine.

Consumption and serving suggestions

While dry red wines are generally served at room temperature, for high-fruit-profile types like Zinfandel, serving between 16-18 degrees Celsius is a technical requirement for preserving aromas. It has a profile suitable for pairing with charcuterie products, aged cheese varieties, and protein-rich dishes. Allowing the product to rest briefly after opening the bottle helps it open up its bouquet through contact with oxygen. Storage in environments away from light and at a stable temperature is recommended.