The grapes for the ‘Kaynaklar 2012’ are picked and destemmed manually before pressing, after which the fermentation of the wine takes place in stainless steel tanks. To give the wine extra complexity, the skins soak for three weeks. During those weeks, the juice is regularly pumped over the peels for an optimal taste. The wine is aged for 24 months in one year old French oak barrels and for a minimum of 12 months in the bottle. The ‘Kaynaklar’ is a wine with a deep dark cherry red color and has aromas of sweet ripe cassis berries in the nose. You can almost sink your teeth into the wine’s soft tannins and are complemented by flavors of pure fruit and oak overtones. A large, full and balanced wine with a long aftertaste.