Manisa Grape Leaf

Manisa grape leaf is a geographical indication-registered (origin name) pickled grape leaf product unique to Türkiye’s Manisa province. It was registered on 7 February 2023 under Law No. 6769 on Industrial Property and registered by the Manisa Directorate of Agriculture and Forestry. The registration number is 1334.

Geographical Distribution

Manisa grape leaf is cultivated across a wide geographical area encompassing the districts of Ahmetli, Akhisar, Demirci, Gölmarmara, Gördes, Kırkağaç, Köprübaşı, Kula, Salihli, Sarıgöl, Saruhanlı, Selendi, Soma, Şehzadeler, Turgutlu and Yunusemre.

Definition and Distinguishing Characteristics

This product is made from leaves harvested from Manisa Sultani seedless grape vines. The leaves are green in color, thin-textured, mostly veinless or with minimal veining, and lack lobes. The pickling process contains 8–15% salt (NaCl) and 0.1% citric acid (lemon salt). After this process, the leaves acquire a yellow-green hue.

Climate and Growing Conditions

The history of viticulture in Manisa extends back to antiquity. The region exhibits a transitional climate between Mediterranean and continental types, with hot dry summers and wet winters. The annual average temperature is 17.5 °C and the annual precipitation is 713.6 mm. Particularly during the leaf harvesting period, low humidity and high sunlight exposure ensure the leaves develop the desired color, minimal veining and lack of pubescence.

Component Properties

Phenolic compound: Average 14.25 mg GAE/g

Flavonoid compound: Average 6.79 mg CE/g

Mineral content: Rich in iron (Fe), zinc (Zn), calcium (Ca), potassium (K), magnesium (Mg) and manganese (Mn).

Physical characteristics: Leaf width ranges from 9–22 cm and length from 12–24 cm.

Production and Processing Stages

• Harvesting: Leaves are collected during late April to mid-July, at optimal maturity, 2–3 weeks before flowering.
• Washing and Sorting: Harvested leaves are washed with potable water and damaged leaves are removed.
• Pickling Solution Preparation: A pickling solution containing 8–15% salt and 0.1% citric acid is prepared and added to barrels filled with leaves.
• Fermentation: Lasts 4–6 weeks. At the end of this period, the leaves acquire their characteristic yellow-green color.
• Packaging and Storage: Pickled leaves can be stored for up to two years in cool dry places protected from sunlight.

Inspection

Inspections are conducted by a commission composed of representatives from the Manisa Vineyard Research Institute, Manisa Chamber of Commerce and Manisa Chamber of Agriculture, under the coordination of the Manisa Directorate of Agriculture and Forestry. Inspections are carried out at least once annually to verify compliance with geographical indication requirements.

Cultural and Historical Significance

The viticulture culture in Manisa dates back to antiquity. The Gediz Plain has been historically known as the “Vineyard Plain” and “Lydia’s Golden Plain.” Grape and leaf motifs frequently appear in stone carvings from the ancient period.