
Harvesting Heritage
Rooted in the Çal district of Denizli for seven generations, the Kuzubağ family invites visitors on a journey both humble and ambitious, one that intertwines the ancient art of viticulture with modern craftsmanship. These lands, where the whispers of Dionysus still linger, set the stage for Kuzubağ Wines—an exceptional brand driven by tradition and innovation.
by Zeynep Hasırcıoğlu
The Aegean and Mediterranean regions, drenched in sunlight and rich with millennia of history, have long nurtured tales of winemaking. In antiquity, wines crafted from these fertile soils were ferried in amphorae to far-off lands. Today, the same terroir nurtures a new generation of winemakers who balance the weight of history with the promise of innovation. From the mythical lands of Ionia to the fertile plains of Lydia, every bottle from this corner of the world holds a story—a fragrant dialogue between past and present.
The Kuzubağ story began in the Çal district of Denizli, near the ancient Phrygia region. For generations, the Kuzu family had cultivated grapes, their work largely unheralded. Their bounty was sold as table grapes or sent to factories, unadorned by the artistry of winemaking. That changed in 2007 when Salih Kuzu saw what others had overlooked: the untapped potential of his land. He envisioned a future where their grapes would not merely nourish but enchant.
Salih’s daughter, Aslı Kuzu, initially viewed her father’s dream as a quaint diversion. A psychology student at the time, she could scarcely have imagined herself immersed in the rhythms of vineyards. Yet, as the vines grew and their possibilities unfolded, Aslı felt the pull. By 2020, spurred by the pandemic and a fresh sense of purpose, she dove headlong into winemaking. Kuzubağ’s first vintage debuted in 2021, marking a watershed moment for the family. Today, the winery boasts a production capacity of 350 tons.
From Vineyard to Vision
When we spoke with Aslı Kuzu, her story unfolded like a memoir of rediscovery, weaving personal memories with a sense of regional pride. “As children, we spent our summers in the vineyards, picking grapes and laying them out to dry. It was backbreaking but beautiful,” she recalled. “One day, my father wondered aloud, ‘Why aren’t we making wine from these incredible grapes?’ That curiosity changed everything.”
Their journey began modestly, planting Cabernet Merlot, Sauvignon Blanc, and Chardonnay alongside the native Çalkarası grape. “At first, we sold the grapes,” Aslı said. “But by 2020, when the pandemic brought us back to Denizli, the idea of creating something lasting took root.”
Salih Kuzu, an engineer by training, approached the challenge with a mixture of
ingenuity and resolve. Designing a winery from scratch during a global lockdown might daunt most, but not Salih. “We had nothing but a grassy field and an ambitious deadline to start processing grapes by August 2021,” Aslı recounted. Despite supply chain disruptions and the logistical hurdles of the pandemic, the family’s resolve never wavered. By August, they had transformed raw concrete into a 3,000-square-meter facility, where tradition meets cutting-edge technology.

A Landmark in the Landscape
The Kuzubağ winery, nestled against the dramatic backdrop of Mount Çökelez, feels as much a part of the landscape as the vineyards themselves. Designed in collaboration with architect Deniz Çağlar Duman and landscape architect Deniz Aslan, the structure harmonizes with its surroundings, as if the land itself whispered its approval. The triangular plot shaped the design, resulting in a facility that feels simultaneously
modern and timeless. Inside, a gravity-fed system ensures the grapes are processed gently and efficiently, embodying the family’s unwavering commitment to quality.
“The tasting room, with its panoramic terrace, offers views that rival the wine itself,” Aslı elaborated. Here, visitors can linger over vintages that are as deeply rooted in the region’s soil as its history.
The Çal Wine Route
The Kuzubağ family is not alone in their pursuit of excellence. The Çal Wine Route connects boutique producers, offering tourists a chance to explore the vineyards
and immerse themselves in the art of winemaking. The route winds through lands steeped in myth and history, from Dionysopolis—an ancient city named for the god of
wine—to the rolling hills of Ekşi Höyük, where archaeologists have unearthed grape seeds that whisper of an ancient vinous heritage.
“Our region has cultivated grapes for thousands of years,” Aslı noted. “Through collaborations with local producers, we’re ensuring that this heritage doesn’t just survive but thrives.”

Reviving a Native Treasure
Among the grapes that define the region, Çalkarası holds a special place. Long overshadowed by international varieties, it’s now poised for a renaissance. “People often underestimate Çalkarası,” Aslı said. “But on Crete, its cousin Liatiko has been revered for decades. There’s no reason our Çalkarası can’t achieve the same acclaim.”
Investing in organic certification and sustainable practices, Kuzubağ is proving that tradition and innovation can coexist. With an altitude of 1,000 meters the Çal region has the potential to rival the world’s greatest wine hubs.
Bottling a Vision
Kuzubağ represents a bold vision for the future of the Çal region. Aslı and Salih Kuzu have transformed a family tradition into a movement for sustainable development. “Our goal has always been to showcase the potential of this land,” Aslı said. “Each bottle reflects the essence of the land, the echoes of its history, and the dedication of the people who bring it to life.”
With each vintage, Kuzubağ sparks conversations about economic growth, tourism, and cultural exchange, and in every glass of Kuzubağ wine, you’ll find more than flavors; you’ll taste the essence of a family’s journey, the richness of history, and the promise of what’s yet to come.