The people of ancient Anatolia were already making wine and tending vineyards as early as 4,000 B.C, a visit to the Museum of Anatolian Civilisations in Ankara shows this historical tradition. Indeed they gave as much importance to wine as they gave to bread.
Today, the best bread in Turkey is also to be found in Ankara and, we believe, the best wine in the country is made here at the Kavaklidere Winery. The Winery was founded in 1929 near what was then the small town of Ankara, amidst the vineyards of Kavakidere, which means 'valley of poplars' in Turkish. The founder was Mr. Cenap And, a businessman and music-lover who later was to use his winery to sponsor his Music Foundation, which aimed to develop and support classical music in Turkey.
Following the rapid growth of Ankara, new capital of the Turkish Republic, the winery and its three hectares of vines gradually found themselves surrounded by concrete and high rise buildings. The company decided therefore to leave its old location, where the Sheraton Hotel now stands, and move outside the city. Since 1987, the Kavaklidere New Winery has been operating under the direction of a French oenologist, or wine specialist, with a completely new set of wine-making equipment designed and put in place by the French engineering consultants SOGELERG. The new wine-making complex is close to Ankara's Esenboga International Airport. It has a panoramic view of the Anatolian plateau and is surrounded by 35 hectares of young vineyards recently planted with Kalecik Karasi, Anatolia's best noble variety of black grapes. The Winery occupies a covered space of 8,000 m3, kept at constant temperatures by a sophisticated air control system. It can process 20 tonnes of grapes an hour during the grape harvest, has a stainless steel vat capacity of 40,000 hectolitres and its bottling lines call fill 8,000 bottles an hour.
Our Winery is a cause of great pride for us. We have not only the first modern winery with the best and newest equipment in Turkey, but also we are proud to create wines mostly from our own indigenous Anatolian grapes.