Istanbul, 14 June 2026 — Root Origin Soil, which focuses on Anatolia’s viticultural heritage, indigenous grape varieties, and the future of old vineyards, held its fourth gathering at Beykoz Kundura. First organized in 2019 and continued biennially after the pandemic, the event once again opened a discussion on the identity, memory, and distinctive future value of Türkiye’s grapes.

At the heart of Root Origin Soil lies a simple yet powerful question: despite its remarkable grape diversity and extensive vineyard areas, why is Türkiye not able to make fuller use of this heritage? Only a very small proportion of the grapes grown in the country is used in value-added wine production, while the majority is consumed as table grapes, dried grapes, or transformed into other products. Under economic pressure, changing production priorities, and rural transformation, many old vineyards are quietly disappearing.

This year’s gathering approached viticulture not only as an agricultural field, but also as a matter of memory. The old vines that still survive across different regions of Anatolia, indigenous grape varieties, and ungrafted vineyards that continue to exist in some areas were discussed not merely as remnants of the past, but as a strong field of expression for the future of Turkish wine.

The founding approach of Root Origin Soil aims not to romanticize this heritage, but to make it visible. Indigenous grapes, old vineyards, and low-intervention production practices provide an important foundation for Turkish wine to speak to the world in a more distinctive voice. Beyond producing good wine, the event emphasized the importance of accurate positioning, sustainable viticulture, the protection of local varieties, and the development of a lasting cultural and economic narrative in this field.

This year, Root Origin Soil once again invited participants to regard vineyards not merely as sites of production, but as part of Anatolia’s living heritage. The central message of the gathering was built around recognizing, protecting, and telling the story of this existing diversity before the remaining vineyards are lost. It was emphasized that indigenous grapes should be regarded not only as alternative varieties, but as a central value for Turkish wine, gastronomy, and cultural tourism.