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Pamukkale's Shiraz and Cabernet
Established in 1962 by Fevzi Tokat and his brothers, the Pamukkale Winery began life as a small winery with an annual capacity of 100,000 litres of wine. Today, 3 million litres are produced annually in their modern, hi-tech facility in Denizli. The company is run by second-generation winemaker Yasin Tokat, who studied agriculture and wine production. Pamukkale began exporting wines in the 1980s and opened a European representation in Cologne in 1989. Pamukkale wines are sold in Germany, France, Holland, Denmark, Australia, Sweden and Japan.Pamukkale produces Cabernet Sauvignon, one of the most popular reds, and Chardonnay, a favourite white, from its own grapes. Pamukkale was also the first Turkish company to manufacture Shiraz wine. In addition, Pamukkale produces high quality wines from local grapes such as Pamukkale Gold, medium dry white, dry white-red, sweet white-red, Anfora white-red, Diamond red-white and dry rosé wines. The Pamukkale factory in Denizli offers wine tastings to visitors.
Here are some hints on how to store Pamukkale or indeed any wines: the storage environment should provide the basics of stable temperature (under 21 degrees), no sunlight and no vibration. The bottles should be stored flat and away from heaters. If you want to establish a proper wine cellar, the temperature should be kept stable between 12 and 16 degrees and the humidity should be between 70 and 90 percent.
