VIGNERON SERIES

The vineyards for the Vigneron series were planted in 2015 in Ayda Vineyard’s completely untouched area. The vineyards were allowed to mature until 2017, when the first production was carried out with Vinaida 5 Red Wine, a blend of Foça Karası, Petit Verdot, Cabernet Sauvignon, Merlot, and Syrah, using wild fermentation.

In 2020, VINAIDA produced their first wild fermented wines: VINAIDA 2 Narince & Sauvignon Blanc Derin, a white wine, and VINAIDA 5 Red Wine.

Following the positive results from this initial production, wild fermentation has been used in all products since 2021. This series includes Vinaida 1 (red wine), Vinaida 2 Derin (white wine), Vinaida 3 Rosé, and Vinaida 5 (red wine).

The vineyards from which these wines originate face east and are exposed to the dominant north winds from the Aegean Sea in both the north and south directions. The soil structure, with a pH of 5.6, consists of limestone and schist, with the main rock being sandstone. This soil composition, which allows the roots to extend tens of metres deep, also influences the mineral content of the wines. The vines were planted with a spacing of 1 to 1.5 metres on a 45% sloped terrace. Special care was taken to ensure that the wines in this series reflect all the features of the terroir. To achieve this, only pruning waste and grape pomace from the vineyards were used to make compost fertiliser. No fertiliser obtained from outside the vineyard was used.
All vineyard tasks and activities are conducted manually, without the use of machinery. During the winemaking process, the yeast that naturally occurs on the grapes is used for fermentation, rather than adding commercially produced yeast.

Both the vineyard practices and the techniques applied during production create the typicity of the wine, offering a unique product experience. These wines, suitable for ageing in cellars, are designed to accompany and enhance enjoyable moments.