Surrounded by pine trees with a smell of intense resin in the salty air by the Aegean coasts, the vineyards have the hardpan soil and the northwest winds prevailing the micro climate which provides highly convenient terroir for the maturation of high quality grapes.
Bozokbag Vineyards were established in 2003 as a family owned venture in Eceabat by Pınar-Selim Ellialtı, with the goal of producing wines of great density and rich character with elegant and exquisite finish. At the first harvest, the third year, vineyards are named after their new-born son Bozok.
60 hectars of organic vinyards have wide variety of vins and nestled in the historical Peninsula of Gallipoli between the North Aegean coast and the Marmara seas. White varieties are Chardonnay, Sauvignon Blanc, Roussanne, Marsanne and reds are; Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Grenache Noir, Petit Verdot, Pinot Noir. Indigenous varieties are Kınalı Yapıncak and Karasakız which are peculiar to the historical peninsula and other local varieties that are being processed can be listed as Emir, Narince, Misket, Öküzgözü, Boğazkere, Kalecik Karası and Papaskarası. Hence the international ones to be processed are Semillon, Solaris, Viognier and Malbec.
Vineyards were set under the certification of 'Good Agriculture Practice-GAP'. They were switched to organic certification by 2013. Green harvest and leaf removal is being performed during the summer months and a manual harvest directed by expert winegrowers. Times of harvest are determined by the ripeness of the grapes. The timing is based on the winemaker's decision according to the style of wine to be produced. The harvest is always at dawn break and the grapes are sent to wineries cold rooms rightaway to ensure their characteristics have been preserved.