Avşar Grape

Avşar Grape is a grape variety unique to Avşar Neighborhood in the Acıpayam district of Denizli Province, known for its high sugar content and distinctive physical characteristics. This fruit is derived from the Vitis vinifera L. species of the order Rhamnales and the family Vitaceae, specifically the “pembe gemre” variety, and has been officially registered and protected under a geographical indication by the Turkish Patent and Trademark Office.

^{Avşar Grape (}Anadolu Agency⁾

Avşar Grape is primarily cultivated for table consumption and has a long vegetative period due to its late-ripening nature. Its key distinguishing features are as follows:

The clusters are medium-sized and mostly cylindrical or slightly winged conical in shape. They have a compact structure with short peduncles. The average weight of a cluster ranges between 454 g and 656 g.

The berries are reddish in color, large, and broadly elliptical. The skin is of medium thickness, the flesh is crisp, juicy, and seeded. Each berry contains an average of 3 to 5 seeds.

The juice yield of the grape ranges from 40.05% to 47.56%. Its high sugar content of approximately 22.75% makes it particularly suitable for the production of pekmez.^【1】

The quality of Avşar Grape stems from the unique conditions of its growing region, where continental and Mediterranean climates intersect. Rainfall even during summer months promotes berry size, while approximately 140 days of sunshine enable the fruit to reach its ideal sugar (Brix) level. The region’s sandy-loamy soil structure supports root development and allows cultivation without external irrigation.

Production areas are typically established on south-facing slopes to maximize sunlight exposure. During planting, grafting onto American vine rootstocks is used to confer resistance to pests.

• Training and Pruning: Traditionally, the goble (free) system with a trunk height of 40–50 cm or modern trellis training systems are preferred. Yield typically begins from the fourth year after planting.
• Maintenance: Organic manure or green manuring with legumes is applied to enhance soil fertility. In spring, Bordeaux mixture and appropriate fungicides are used to control fungal diseases.
• Harvest: Harvesting is completed between 1 November and 1 December. Clusters are carefully cut with sharp scissors or knives while holding them by the peduncle to avoid fruit damage.

^{Avşar Grape Harvest (}Anadolu Agency⁾

Harvested produce is stored in cold storage at $(0\pm 1^{\circ }C)$ using sulfur dioxide-treated protective paper and can retain freshness for approximately 95 to 100 days.^【2】 Thanks to this storage capacity, Avşar Grape can be marketed until mid-February. This long-standing production activity forms one of the foundational pillars of Avşar Neighborhood’s economy.