The final step in WAYANA’s membership journey with Iter Vitis – the European Cultural Route of Vineyards was receiving our official certificate. The ceremony took place during the gala dinner on the second evening of the Cultural Routes of the Council of Europe 14th Annual Advisory Forum, hosted by Türkiye in Cappadocia.
Since the award ceremony was in Cappadocia, it was clear we’d be hitting the road. And because we’re not the type to settle for “one bird with one stone,” we added a visit to Vinolus Wines to our route — a decision we were very glad to make. During our visit to Gelveri in April 2025, we met Oluş Molu, the founder of Vinolus, after nearly seven years. Vinolus had long been part of our menu — a producer we admired for its refined, elegant wines yet hadn’t explored closely. Our conversation flowed easily; we agreed to meet again soon. Not long after, Oluş Molu and Dr. İnanç Atılgan, who works closely with her, visited WAYANA. Our return visit became inevitable — and the Cappadocia trip turned out to be the perfect occasion. This article was written with notes from that journey.
Turkish Wine — A Heritage Reborn
Shortly after Vinolus’ visit to WAYANA, a special book arrived — centered on Oluş Molu herself. Considering how scarce publications on Turkish wine are, the book felt like an oasis to us. To highlight both the book and Vinolus, we published a review titled “Turkish Wine: A Heritage Reborn”, featured in our WAYANA Bulletin and on our blog. You can read it here: https://www.wayanatapas.com/turkish-wine-a-heritage-reborn/
Molu Farm
Although our main focus was Vinolus Wines, it’s only fair to start a bit wider — with Molu Farm, the family estate entrusted to Oluş Molu, named after one of Kayseri’s long-established families.
Located just 10–15 minutes from central Kayseri, the farm spans 2,500 decares — that’s 2.5 million square meters. Unless you drive, exploring it in a day is no small feat. Our guide, of course, was Oluş Molu herself. Following her father’s passing, the property was divided among siblings, but she managed to preserve its integrity — most of the land still functions as one unit, under her stewardship.
Today, the farm grows grains and fresh vegetables, maintains a small poultry section, and of course, vineyards — we’ll get to those in a moment. In her mother’s time, thoroughbred horses were bred here, though that tradition has ended. The SUNOLUS Boutique Hotel and Molu Cultural Center, both located within the estate, add distinctive character to this remarkable place.
Oluş Molu
When you meet Oluş Molu, there’s an undeniable grace in her presence — a quiet, refined energy that you also find reflected in her wines. But once you look closer, beneath that delicacy lies a true Amazon: resilient, perfectionist, and fiercely devoted to her work and culture.
Returning to her hometown as her father aged, she decided to create a signature farm product — and chose wine. Although her background as a biologist seemed to align with winemaking, she soon found herself in uncharted territory. The early years were full of challenges, and she admits there were moments she almost gave up. But she never did. And thanks to that persistence, we now have the privilege of knowing her wines.
Vinolus Wines
Vinolus processes grapes grown in its own organic vineyards on the Molu estate. The range includes both white and red wines, along with a traditional-method sparkling wine and a Pét-Nat.
The winemaking is led by the duo José Hernandes and Fulya Akıncı, with whom Oluş Molu shares a relationship built on mutual trust and creative understanding. Knowing all three, it’s clear their professional harmony stems from an almost secret shared language.
Vinolus produces around 35,000 bottles per year, supplemented with select purchased grapes. Among their prized varieties are Tempranillo, inspired by Spanish influence, and Emir, the hallmark grape of Cappadocia. Their Emir–Roussanne blend — long considered Vinolus’ signature white — remains one of the most elegant examples every wine lover should know.
A Promising Agrotourism Project
Molu Farm shines as one of Kayseri’s most inspiring enterprises. With its eight-room boutique hotel, a refined kitchen that gives a modern yet faithful interpretation of local cuisine, and the warmth of evenings by the fireplace accompanied by their own wines, Sunolus offers a serene alternative to Cappadocia’s tourist bustle.
A potential cultural transformation is also on the horizon. The Molu Cultural Center, a foundation project initiated by Oluş Molu’s late uncle Metin Molu and designed with the team behind Istanbul’s ARTER project, could play a pivotal role in the farm’s evolution.
As a member of Iter Vitis, the upcoming Cappadocia Wine Route will include the Vinolus–Molu Complex — one of Kayseri’s brightest faces, and possibly its rising star.
Wine Bridge
One of the persistent weaknesses of many industries in Türkiye is the lack of collective collaboration — and the wine sector is no exception. Yet Vinolus has taken a refreshing step in that direction. Together with two like-minded producers, Kastro Tireli and Heraki, Oluş Molu launched a project called Wine Bridge — aiming to present Turkish wines to international markets without the burden of ego or branding vanity. We sincerely hope this young initiative flourishes.
In Essence
Through this journey, we rediscovered Vinolus — a producer we had admired from afar. In Oluş Molu, we saw what a determined Anatolian woman can achieve with vision and courage. You can be sure that WAYANA will stand by her, offering every bit of support we can.
May her path stay bright.
