Papazkarası

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Papazkarası, also Papaskara (Turkish: papazkarası, "priest's black"), is a Turkish grape variety and a Turkish wine grown in the Marmara and Central Anatolia regions of Turkey. This variety was used to make a red wine blend with Cinsaut. The wine has an alcohol ratio between 11 - 13%, and an acidity range of 6 to 8 grams/liter. Papaskarasi is also registered in Greece as Kara Papas. It is very old Thracian varietal and probably the best winegrape cultivar in Turkey. Kirklareli Uskup region is known as the best terroir for Papaskarasi. Uskup terroir is based on Strandja decomposed granites which gives very low yields and small bunches. In the fertile lowlands, the bunches can be very big around 500 grams per bunch. Verasion time occurs between mid August and late August at Uskup. It can be blended with Cabernet Sauvignon and Merlot. Maturity period is very late between mid October and mid November. Total Growing degree-day required is around 1.890 GDD . Papaskarasi gives very high acidity to wines. In very ripe years, it can reach to 25 brix levels in the lowland Thracian vineyards in Uzunköprü. Ampelographers believe that Papaskarasi is native to Balkan peninsula and was likely the result of a natural crossing between Prokupac and Alba imputotato.[1] Prokupac has been growing in Serbia and Macedonia since at least the 5th century when it was first mentioned so the crossing between Prokupac and Alba Imputptato would have had to occur sometime after the 5th century.

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  1. ^ http://www.ampelis.it/1.pdf