MARCHO MONCHIERO

Signor Monchiero has been consulting for Vinkara and serving as the head oenologist since 2008. Born in 1949, Monchiero graduated from the School of Oenology in Alba in 1970. In 1971, he joined the Italian Wine Group (GIV – Gruppo Italiano Vini) and was appointed as the 2nd oenologist in 1972. In 1975, he was promoted to the position of Technical Director at Casa Vinicola Bigi.

Between 1980 and 1987, he worked on various projects and later returned to Piedmont, joining Beni di Batasiolo. There, he revitalized the brand, which was in crisis, turning it into an award-winning winery by 1992. Since 1993, he has been working as a consultant in viticulture and oenology throughout Italy, and since 1990, he has been producing his own wines with his wife under the Monchiero-Carbone brand.

With his extensive experience and deep knowledge, Monchiero continues to enhance Vinkara’s wine production processes.
Signor Marco Monchiero holds a deep commitment to the Kalecik Karası grape and the unique characteristics of the region. He emphasizes that Kalecik’s geography and climate allow the grapes to mature slowly and carefully, creating ideal conditions for high-quality wine production. Comparing the Kalecik Karası grape to the renowned French Pinot Noir, Monchiero highlights that in addition to this local variety, Vinkara also cultivates both native and international grapes such as Öküzgözü, Boğazkere, Hasandede, Narince, Cabernet Sauvignon, and Merlot.
Monchiero stresses the importance of not only grape quality but also the use of proper techniques in producing high-quality wines, noting that Vinkara employs the latest technologies.
With his extensive experience and deep knowledge, Monchiero continues to enhance Vinkara’s wine production processes.
Signor Marco Monchiero holds a deep commitment to the Kalecik Karası grape and the unique characteristics of the region. He emphasizes that Kalecik’s geography and climate allow the grapes to mature slowly and carefully, creating ideal conditions for high-quality wine production. Comparing the Kalecik Karası grape to the renowned French Pinot Noir, Monchiero highlights that in addition to this local variety, Vinkara also cultivates both native and international grapes such as Öküzgözü, Boğazkere, Hasandede, Narince, Cabernet Sauvignon, and Merlot.
Monchiero stresses the importance of not only grape quality but also the use of proper techniques in producing high-quality wines, noting that Vinkara employs the latest technologies. He explains that the wines are aged in oak barrels to enhance quality and provide a smoother taste. Vinkara’s goal, he states, is to make quality wine accessible to all consumer segments, integrating wine consumption into daily life.
Additionally, Monchiero notes that sparkling wine made from Kalecik Karası grapes is produced using methods similar to those used for champagne. He asserts that Kalecik, with its long-standing viticulture tradition, should be promoted worldwide. Emphasizing that Anatolia is the birthplace of winemaking, Monchiero points out that this region has spread wine culture both eastward and westward over time and that winemaking in Turkey should be revived.

He explains that the wines are aged in oak barrels to enhance quality and provide a smoother taste. Vinkara’s goal, he states, is to make quality wine accessible to all consumer segments, integrating wine consumption into daily life.

Additionally, Monchiero notes that sparkling wine made from Kalecik Karası grapes is produced using methods similar to those used for champagne. He asserts that Kalecik, with its long-standing viticulture tradition, should be promoted worldwide. Emphasizing that Anatolia is the birthplace of winemaking, Monchiero points out that this region has spread wine culture both eastward and westward over time and that winemaking in Turkey should be revived.