Turkish Indigenous White Grapes: Emir, Narince & Sultaniye

Anatolia is one of the oldest wine-producing regions on earth, with viticulture stretching back 7,000 to 9,000 years. Emir was reportedly favored at Hittite lords' tables over 2,000 years ago, and Sultaniye takes its name from the Ottoman sultans who prized its fruit. Narince has been cultivated for generations both as a wine grape and a table variety, with its leaves traditionally used to make dolma (stuffed grape leaves). Turkey produced 340 million liters of wine in 1904, and the post-1990s boutique winery revolution brought renewed focus on these indigenous white varieties.

• Anatolian viticulture dates back 7,000 to 9,000 years, among the oldest in the world
• Emir was consumed at Hittite lords' tables more than 2,000 years ago
• Sultaniye's name derives from the Ottoman sultans
• The 1990s boutique winery movement revived serious production of all three varieties

Each variety is anchored to a distinct Anatolian landscape. Emir is grown almost exclusively in Cappadocia in Central Anatolia, at elevations of 800 to 1,200 meters, in volcanic tuff and mineral-rich soils. The continental climate delivers hot days and cool nights, preserving the grape's signature acidity. Narince is centered in the Tokat region of Northern Anatolia, growing at around 600 meters in alluvial, sandy, and clay soils. Sultaniye is concentrated in the Aegean region, particularly around Denizli and Manisa, thriving under a Mediterranean climate at elevations reaching 1,100 meters in clay loam and calcareous chalk soils.

• Emir: Cappadocia, Central Anatolia, 800 to 1,200 meters, volcanic tuff soils
• Narince: Tokat region, Northern Anatolia, around 600 meters, alluvial and clay soils
• Sultaniye: Aegean region (Denizli, Manisa), Mediterranean climate, clay loam and chalk
• Narince is also known as Kazova; Sultaniye is also called Sultana, Thompson Seedless, or Izmir uzumu

Emir produces dry, primeur, and sparkling wines with a greenish-yellow color, crisp acidity, and marked mineral and savory character. It is rarely oak-aged, letting the volcanic terroir speak clearly. Narince makes balanced, structured dry whites with yellow-green color, floral and citrus notes, and the capacity to age well in oak. Sultaniye yields light-bodied dry and semi-dry wines with fresh fruit aromas and a naturally sweet impression; it is best consumed within one to two years of vintage. When blended together, the three varieties produce Turkey's signature expressive, elegant white wine style, typified by Kavaklidere's Cankaya.

• Emir: high acidity, minerality, savory character; rarely oak-aged
• Narince: balanced structure, floral and citrus notes; responds well to oak and has aging potential
• Sultaniye: light-bodied, fresh fruit aromas; best within 1 to 2 years
• All three are commonly blended together, most notably in Kavaklidere Cankaya

Turkey's wine industry spans established houses and newer boutique producers, with a growing number focusing on these indigenous whites. Kavaklidere is the best-known producer of a blend of all three varieties in their landmark Cankaya wine. Turasan specializes in single-variety Emir from Cappadocia, while Diren and Vinkara both work with Narince in the Tokat region. Sevilen, Paşaeli, Chamlija, Arcadia, Kayra, 502 Vineyards, Gelveri, and Urla Winery round out a diverse field of producers bringing these grapes to international attention.

• Kavaklidere's Cankaya is the most recognized blend of Emir, Narince, and Sultaniye
• Turasan is a leading single-variety Emir producer in Cappadocia
• Diren and Vinkara are key Narince specialists in the Tokat region
• Boutique estates such as Paşaeli, Chamlija, and Urla Winery champion indigenous varieties