You might remember that our journey into the world of wine began back in our BEPPE days, long before WAYANA existed. Even then, we tried to support the brave people attempting to produce wine in Turkey’s complicated bureaucratic landscape by giving them space on our menu and helping their voices be heard.
What is now known as Asmadan was once called Kayalıtepe. Its founder, Turgay Hoşkal, once said that his plan to “escape Istanbul” backfired spectacularly: not only did he fail to escape, he also found himself carrying the weight of viticulture and winemaking on his shoulders. Eventually, he completed his lap in the relay race of wine and passed the baton to Asmadan. Asmadan still carries the Kayalıtepe name within its portfolio to keep that memory alive.
The Founding of Asmadan
If we look at the recent history of Turkish wine, we see that the sector began gaining momentum in the 1990s, accelerating steadily until around 2015. As this dynamic period approached its end, Asmadan stepped into the scene with its vineyards in Manisa. Next to the Köprübaşı vineyards, they also own olive groves and lavender fields.
In 2017, another chapter began: the Eceabat vineyards originally envisioned by Turgay Hoşkal were acquired by Asmadan, creating the foundation of today’s structure. And by “today’s Asmadan,” we’re not simply talking about a wine producer; we’re talking about a full-fledged oenotourism destination. Vineyards, hotel, restaurants, winery, cheese house, and a museum all come together in a single integrated complex.
The Vineyards
Asmadan manages roughly 600 dönüms of vineyards across Manisa and Eceabat. The Manisa vineyards form a mosaic of both local and international grape varieties. The Eceabat vineyards, acquired later, are planted predominantly with Cabernet Sauvignon. In addition to their own vineyards, Asmadan sources grapes from contracted growers in Tekirdağ and Bayramiç.
The Wines
Asmadan names its wine series with a strong sense of gratitude, honoring both the people who shaped the vineyards and those who continue to nurture them.
BAĞBAN Series Named after the growers who tend the contracted vineyards. “Bağban” means vineyard worker. All wines in this series come from vines over 50 years old. By international standards, vines older than 35 are considered “Old Vines,” and every wine here falls into that category. The series features four single-varietal wines: -Semillon -Sıdalan -Karasakız -Gamay Semillon and Gamay come from Güzelköy in Tekirdağ’s Şarköy district, while Karasakız and Sıdalan are sourced from Bayramiç in Çanakkale.
GÖNÜLDEN Series Dedicated to the wife of Turgay Hoşkal, the founder of the Eceabat vineyards. The series includes a Cabernet Sauvignon blush and a Syrah rosé.
VALS Series Sauvignon Blanc from the Güney plateau of Denizli forms the backbone of this series.
The third white wine, a Macabeo–Narince blend, is made from grapes grown in Asmadan’s vineyards in Manisa.
KOR Series includes wines that are aged in oak barrels. Only one wine in this series, a blend, has not been aged in oak; all the others undergo long-term barrel aging.
FİGENis a memorial wine named in memory of the current owner’s late wife. The team states that Figen Hanım played a major role in shaping the winery into what it is today.
Asmadan as an Oenotourism Destination
Asmadan has successfully combined château-style production with the Bengodi Boutique Hotel to create a complete wine tourism complex. Its most distinctive element is the Asmadan Viticulture History Museum.
Finding vineyards, a winery, hotel, and restaurant in one place is rare but possible. Finding all of that plus a museum is exceptional. This is what sets Asmadan apart.
The museum, operating under the authority of the Troy Museum, exists thanks to the dedication of Murat Yankı and the trust of Asmadan’s founding family. Compact yet rich, it delivers exactly what it promises: a journey into the past without overwhelming its visitors.
It hosts both genuine archaeological finds and replicas of wine-related objects from other museums. Because its focus is strictly the history of viticulture and winemaking, every artifact and every highlighted ancient site belongs to a lineage that left its mark on wine history.
Turkey does not have a strong track record in wine tourism. But it is clear that Anatolia’s extraordinary vinous heritage will play a major role in increasing the international visibility of Turkish wines. Considering that Anatolia is one of the primary regions where wild grapes evolved into cultivated varieties, the mission Asmadan’s museum fulfills becomes even more valuable.
In Essence
We are genuinely delighted to host Asmadan at ÜRETİCİLER WAYANA’DA on Sunday, 18 January.
The event has a distinct format: In the first part, we will taste seven Asmadan wines alongside seven tapas from the WAYANA kitchen. This segment will be presented together with Murat Yankı.
In the second part, our open tasting, participants will explore six additional Asmadan wines. This is usually when the deeper conversations begin.
If your schedule allows, we would be glad to welcome you on 18 January.
