Alaşehir Grape Leaf

Alaşehir grape leaf is a type of vine leaf obtained from the shoots of seedless grape varieties (such as Sultani Seedless, Round Seedless, Pink Seedless, etc.) cultivated in the Alaşehir district of Manisa. It is used in the preparation of dolma and sarma. Harvesting begins in the last week of April and continues until mid-June, during which young, tender leaves are collected and preserved in fresh, dried, or brined form.

The leaves are green to dark green in color, veinless, thin, pliable, hairless or sparsely hairy, and have an unbranched petiole. Sensory evaluation reveals a slightly sour taste in the mouth. In brined form, the total acidity ranges from 0.5% to 1%, salt content from 1% to 5%, and pH from 3.4 to 4.1. In dried form, the color changes from bright dark green to olive yellow, with the same acidity and pH values observed.

Registration Information

Alaşehir grape leaf is a product registered under the Industrial Property Law No. 6769 as a certification mark. The registration application was submitted on 10 March 2021 and officially registered on 17 September 2021 as Geographical Indication No. 894. The registration process was carried out by the Alaşehir Chamber of Commerce and Industry, which is also responsible for the protection and promotion of the product. The right to use the geographical indication is valid only within the boundaries of the Alaşehir district of Manisa province. The product or its packaging must bear the designation “Alaşehir Grape Leaf” along with the certification mark emblem. If use on packaging is not feasible, this designation and emblem must be visibly displayed at the production facility.

Production Method

Leaves are harvested from the summer shoots of table seedless grapevines grown within the geographical boundaries of Alaşehir. When the shoots reach a length of 60–70 cm, the fourth, fifth, and sixth nodes of branches without flower clusters are selected. This procedure is repeated six to eight times, starting before flowering and continuing until the fruit drop stage. Leaves surrounding the grape clusters in vineyards intended for harvest are not touched.

Leaves are prepared in three different forms:

Fresh Leaves

• Collected by hand or with garden shears early in the morning.
• Defective or deformed leaves are removed and washed.
• Arranged in plastic crates with all leaves facing the same direction.
• Can be stored for 3–4 weeks in a cool, dry environment.

Dried Leaves

• Washed leaves are dried within approximately one hour.
• Rolled and tightly packed into jars or containers.
• Lids are initially left partially closed, then sealed completely to exclude air.
• Can be stored for up to one year in a cool, dry environment.

Brined Leaves

• Selected and cleaned leaves are washed in a boiling vessel.
• Boiled for 20–30 minutes at 70–80 °C in a brine solution containing 20% salt and 0.15–0.20% citric acid.
• Pre-rested for 13–15 hours.
• Filled into fermentation barrels using the same brine solution.
• Can be stored for up to one year in a cool, dry environment.

Geographical Boundaries and Monitoring

The reputation of Alaşehir grape leaf is directly linked to its geographical origin. All production and processing stages must be carried out exclusively within the boundaries of the Alaşehir district. Monitoring is conducted at least once annually by experts from relevant public and professional organizations under the coordination of the Alaşehir Chamber of Commerce and Industry. Inspections verify whether the product originates from the designated geographical area, conforms to the prescribed production method, and complies with the proper use of the certification mark.