Aegean

The Aegean wine region of Turkey, encompassing provinces such as İzmir, Manisa, and Denizli, is the country’s leading wine-producing area, accounting for over half of national production. With winemaking roots stretching back nearly 7,000 years, it carries a deep connection to ancient Anatolian traditions. The region’s Mediterranean climate—hot, dry summers and mild winters—alongside diverse soils ranging from clay to calcareous limestone, offers ideal conditions for viticulture. Indigenous white varieties like Sultaniye and Bornova Misketi are widely planted, along with international grapes such as Chardonnay and Sauvignon Blanc. Red wines come from native grapes like Çal Karası and Kalecik Karası, as well as Syrah, Merlot, and Cabernet Sauvignon. In recent years, areas like Urla have become hubs of boutique winemaking, blending modern techniques with local heritage, making the Aegean a dynamic and increasingly respected player in global wine.