📍 Central Anatolia

Central Anatolia is a high, dry plateau in the middle of Türkiye, where grapes often grow at around 1,000 metres. It is part of Turkish winemaking. The region includes Cappadocia and the Kalecik area near Ankara.

The climate is continental: hot, dry summers, cold winters and a big gap between day and night temperatures. Soils are often volcanic, with tuff and ash left by ancient volcanoes. Drought keeps yields small, and the berries are concentrated.

Local grapes define the region. Kalecik Karası is a red named after the town of Kalecik and gives light, aromatic wines with red-berry fruit. Emir is a pale-skinned Cappadocian grape, acidic and fresh, used for dry and sparkling wines. Narince is usually linked to Tokat but is also found here.

Winemaking traditions are old: grapes have been grown here for thousands of years. Today small wineries work in Cappadocia, and cellars are often carved straight into the soft volcanic rock. It is a popular wine-tourism destination. Türkiye's main wine areas lie in the west and on the Aegean coast, and Central Anatolia adds the high-altitude side of the country. Cappadocia attracts tourists with its landscapes, and many come here for tastings as well.