Kocabağ: Cappadocia's Underground Wine Legacy

Kocabağ was founded in 1972 by Mehmet Erdoğan, beginning as a simple cave carved into Cappadocia's volcanic tuff rock. The winery sold its first commercial wine in 1986 and had expanded to 35 hectares under vine by 1990. Today it is recognized as one of Cappadocia's three major commercial wineries and a pioneer in the region's modern wine industry.

• Founded 1972; first wine sold commercially in 1986
• Grew to 35 hectares of vineyards by 1990
• One of three major commercial wineries in Cappadocia
• Pioneer in tuff-tank fermentation and aging

Kocabağ's vineyards sit at 1,200 meters above sea level in the semi-arid landscape of Central Anatolia. The soils are composed of volcanic tuff (decomposed volcanic ash) and sandstone, the same material used to carve the winery's fermentation tanks. The continental climate brings hot, dry summers and cold winters, with significant diurnal temperature variation that helps preserve acidity and aromatic intensity in the grapes.

• Elevation: 1,200 meters above sea level
• Soils: volcanic tuff and sandstone
• Continental climate with strong day-to-night temperature swings
• Semi-arid conditions with hot dry summers and cold winters

Kocabağ focuses on indigenous Turkish grape varieties, including the white grapes Emir and Narince, and the red grapes Kalecik Karası, Boğazkere, and Öküzgözü. Cabernet Sauvignon and Merlot are also grown. The winery deliberately avoids French oak barrels to preserve the aromatic characteristics of its native varieties, relying instead on its unique tuff rock tanks for fermentation and aging.

• White varieties: Emir and Narince
• Red varieties: Kalecik Karası, Boğazkere, Öküzgözü
• International varieties: Cabernet Sauvignon and Merlot also cultivated
• No French oak used; minimal intervention to protect native aromatic profiles

Kocabağ's most distinctive feature is its use of 12 tanks carved directly from volcanic tuff rock, each with a 250-hectoliter capacity. These tanks maintain a constant temperature of 8 to 10°C naturally, without mechanical cooling. Kocabağ is the only winery in Cappadocia to use this technique for both fermentation and aging, and it stands as one of the key differentiators that define the winery's identity and approach.

• 12 tuff rock tanks, 250 hectoliters each
• Constant natural temperature of 8-10°C
• Used for both fermentation and aging
• Unique to Kocabağ within the Cappadocia region

Kocabağ produces approximately 700,000 bottles per year across its facilities in Uçhisar and Gülşehir. The winery exports to Canada, Hong Kong, the United States, Germany, and Austria, giving it an international presence unusual for a boutique Turkish producer. Tasting rooms operate in both Uçhisar and Ürgüp, welcoming visitors to the heart of Cappadocia.

• Annual production: approximately 700,000 bottles (600,000-liter capacity)
• Facilities in Uçhisar and Gülşehir
• Tasting rooms in Uçhisar and Ürgüp
• Exports to Canada, Hong Kong, USA, Germany, and Austria