Surrounded by pine trees, with the intense smells of resin and lavender in the salty seaside air, the hardpan soil and the northwest winds of Suvla's vineyards create a microclimate that provides the perfect environment for the maturation of high quality grapes.
Soil, sun, wind, and history… Major components of a successful vineyard. Since the beginning of vine planting, as years went by, the impressive terroir yielded very high quality grapes. Today the region has become the center for high quality boutique vineyards.
Vineyard of Suvla was established in 2003 as a family owned venture in Eceabat by the couple Pınar-Selim Ellialtı, with the goal of producing wines of great density and rich character with elegant and exquisite finish. At the first harvest, at the third year, the vineyard was named after their new-born son Bozok, as Bozokbag.
Nestled in the historical Peninsula of Gallipoli, between the North Aegean coast and the Sea of Marmara, the 60 hectares of organic vineyards produce a wide variety of vines. Grapevines do not require a fertile soil and are actually easier to manage on soils of relatively low fertility. High fertility can lead to luxurious shoot growth that makes canopy management very difficult and can lead to greater problems with cold injury. The soil of the vienyard is hardpan and sand. The north winds dominate the climate. The white grapes include Chardonnay, Sauvignon Blanc, Roussanne, and Marsanne, and the reds include Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Grenache Noir, Petit Verdot, and Pinot Noir. The vineyard also produces indigenous varieties, including Kınalı Yapıncak and Karasakız. The vineyard was set under the certification of 'Good Agriculture Practice - GAP', switched to organic certification in 2013. Green harvest and leaf removal is performed during the summer months and the manual harvest is supervised by expert winegrowers. The harvest time is determined by the ripeness of the grapes, taking into account the style of wine to be produced. The harvest is always at dawn and the grapes immediately transport to the winery's cold rooms to ensure that their characteristics are well preserved.
