Production

Production at Ayda Winery & Vineyards began in 2016. Wines are produced with the “Vinification Intégrale” method. This method yields beautiful results for Old World wines and is being applied today very rarely by unique winemakers for their high-end products. With this method, all fermentation, maceration and malolactic fermentation stages take place in french oak barrels.

All wines produced by Ayda Winery & Vineyards are certified vegan, do not include any animal products (such as egg white, gelatin, etc), and organic. You can have a look at our organic and vegan certificates by clicking.

Wild Fermentation

Natural yeast are yeasts that form on the skin of grapes by passing from the soil in the vineyard to the skin of the grapes, and they are called wild yeasts. Using wild fermentation is a very risky method. The main risks were whether it was resistant to high alcohol level, and second one is the flavor profile. The yeast presents on grapes may not always give good results. The reason for using commercial yeast is to reduce possible fermentation risks and also to have prior knowledge of the flavor profile.

The most important reason why we took this risk is that we want to make terroir wine. What we meant by terrior here is that it includes all factors , from the microorganisms living in a vineyard to the climate ( micro-climate) of the vineyard worker, soil structure to the person processing the wine.

The main reason to choose this method is to give all the essence of the terrior to the wine, and make it unique. In this way of production, you can achieve the freedom of achieving different results than winemakers using the same grape variety.

Production

Wild Fermentation

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