Gelveri

In a small town called Güzelyurt, which means "beautiful land" in Turkish.
Turkey, after all, is home to more than 800 indigenous varieties of grapes, and people have been making wine here since at least the post-Neolithic period. But ancient Anatolian wine traditions underwent a massive change in the 20th century, which saw a state monopoly on alcohol production that legally codified industrial wine-making methods, manufactured by a couple of large-scale factories.
But a rather unlikely couple, a German conservationist-turned-winemaker named Udo Hirsch and his Turkish partner, Do Özkaya, are trying to rediscover old ways. Hirsch and Özkaya make wine under the name Gelveri Manufactur with almost no modern equipment, preferring to use ancient küp, or amphora, to ferment and age their wine.
Udo was never trained in winemaking.
I am a nature conservationist. I come from there. I look from there, ”he says.
"Let's make it natural. Let's have a high biodiversity if possible. No impact if not urgently needed. Drop it and let it go." Hirsch and Özkaya tried using the original stone tank several times, but now opt to lightly crush each grape with a rubber roller before all the bunches, stems and all, go into the amphora. Some cuvées may only see a 50-70% from the full cluster. "We have to find the balance for each grape," says Hirsch. "And we're still doing it."

Undoubtedly a philosophy that we fell in love with as much as they did, so it is a pleasure to have their wines at Unicorn Wines