Karaman ekşikara grape is a local grape variety unique to Karaman province, located in Türkiye’s Central Anatolia Region. It is registered as a Geographical Indication with a Protected Designation of Origin (Mahreç İşareti). Belonging to the species Vitis vinifera L., this grape is consumed both fresh and dried. It was registered on December 8, 2022, by the Karaman Chamber of Commerce and Industry under the Industrial Property Law No. 6769.
Karaman Ekşikara Grape (Karaman Valiliği)
Product Characteristics
Karaman Ekşikara grape is characterized by its dark black color, slightly frosted appearance and oval-to-spherical berries. Each berry weighs between 3–4 grams and clusters are conical and compact, weighing about 150–200 grams. The plant has functionally female flowers and grows on strong, high-yielding vines that are suitable for short pruning.
The grape’s distinct sour flavor comes from its high acidity, which remains above 5% even at full ripeness. Harvest typically occurs in August and September, beginning when the soluble solids reach 16°Brix and continuing until 22–24°Brix.
Ecological and Climatic Conditions
Karaman province, with an average altitude of 1,033 meters and an annual temperature of 11.6°C, provides ideal conditions for viticulture. The climate is arid to semi-arid, with cold winters and hot summers. The low relative humidity during the growing season helps limit the development of fungal diseases.
Vineyards are established on slopes influenced by mountain–plain breezes. This microclimate improves air circulation, reducing the risk of frost damage in early spring. Historical şırahane (wine-press structures) and storage buildings on the slopes facing the Taurus Mountains reflect the deep-rooted viticulture tradition in the region.
Production Process
Vine Planting: Vines are planted in February–March in pits 30 cm wide and 40 cm deep. Before planting, saplings are soaked in water for a day and pruned at the roots and shoots. Manure and base fertilizer are applied during planting, followed by irrigation and soil mounding (kümbet) is formed around the base.
Soil Cultivation: Soil is tilled after leaf fall in autumn and again in spring following the last frost. Weeding is done 2–4 times during spring and summer.
Fertilization: To promote vine growth, 3–4 tons of well-rotted farm manure per decare are applied every 3–4 years. Nitrogen fertilizers are used before budburst, while phosphorus and potassium fertilizers are applied early near the root zone. In irrigated vineyards, fertilization occurs in two stages; in non-irrigated vineyards, it is done once. Quantities are determined through soil and leaf analyses.
Pruning and Harvesting: Mixed pruning is carried out between January and March. Harvest takes place in August and September.
Drying: Grapes can be dried in the sun, in the shade or indoors.
Packaging and Storage: Fresh grapes are packed in wooden or corrugated cardboard boxes, while dried grapes are stored in UV-resistant sacks or plastic crates at temperatures not exceeding 24°C. Packaging units are prepared in 250 g, 500 g, 1 kg, and 25 kg sizes.
Geographical Link and Inspection
Production of Karaman ekşikara grapes must take place entirely within the borders of Karaman province. The product’s reputation is directly tied to the region’s historical and economic context.
Inspections are carried out at least once a year under the coordination of the Karaman Chamber of Commerce and Industry. These inspections focus on compliance with production methods, physical characteristics, and correct use of the geographical indication mark.
