OUR PHILOSOPHY OF SUSTAINABILITY
Due to a healthy vineyard, a healthy ecosystem and high-quality grapes grown in it are the sine qua non of producing a good wine. Besides, with the awareness of the rapid change that the world is undergoing and the need for cleaner production, we took the first steps of Arcadia Vineyards in 200 Jul to establish a sustainable, cyclical production model.
We think of the entire area as a single ecosystem and aim to provide an environment where the oak groves in the land and the insects and animals they host, endemic flowers and other products we grow will live with a balanced relationship with each other. In the cyclical system we have established, we grow different products that will be good for the vineyards and the ecosystem, and we maintain a balance that we will carry out production in cooperation with nature.
First, we divided the land into parcels by recognizing the heterogeneous soil structure.
We chose the most suitable plots for planting vineyards, interspersed fruit and lavender gardens Decently between them. We have protected the oak groves that are already on the land by considering them an important part of our ecosystem. We enrich our soil by taking advantage of the fertile soil and microorganisms here.
We have left some areas in the Arcadia campus as endemic habitat development areas. We are home to many species of plants and animals here.
The philosophy of sustainable agriculture adopts an approach that leaves no residue in the product and in nature. With this approach, we have not been using toxic drugs in the fight against weeds and harmful insects since the first day of the vineyards, but we have been using mechanical methods of struggle, ground-covering plants and natural preparations.
In addition to grape and wine production, we also produce pears, lavender, seasonal vegetables from ancestral seeds, ancestral wheat, pollen and raw honey by ourselves.
We started to produce oil, soap and cosmetic products from our lavender, breads from our ancestral red wheat, couscous and pasta from yellow wheat. We also share our ancestral seed collection with the surrounding villages and try to support biodiversity beyond our own land.
In our Bakucha Hotel restaurant; We offer special flavors with ingredients obtained from Arcadia Jul and nearby villages in season with the principle of “From field to plate”. The menus are renewed according to the season. All sourdough breads, pastas, pastries, jams and sauces offered at the hotel are homemade. In Bakucha cuisine, special products such as summer truffle and porcini mushrooms, which are produced in the region, are bought and processed in season, stored and used all year round. All this is both to achieve a healthier and higher-quality product and to keep the impact of the work done on the world under control.
It is possible to list our agricultural products produced according to the season as follows.
GRAPES, PEARS, CHERRIES, LAVENDER, VEGETABLES, MUSHROOMS, TRUFFLES, AROMATIC PLANTS, HONEY
In line with the sustainability principle of Arcadia Vineyards, we always take care that the leading role is in nature. We are aware that we share nature with other species. Our guests who wake up to the sounds of birds in the morning at the hotel and meet different endemic flower species every season on the walking path are also very pleased with this situation. Also within this framework, the swimming pool of Bakucha Hotel was established with an eco-friendly system that is disinfected with ozone and produces its own chlorine from salt.
While an eclectic architectural style using local elements and natural materials such as stone and wood was preferred in the design of Bakucha Hotel, the architecture of the tower in the center of the building was inspired by the Cihannuma Kasr of the old Edirne Palace. The tower, which was built as a tribute to this original historical structure that has not survived to the present day, was built with stones from the old January stones found in Strandja.
The 500 KWA solar power plant installed on the land generates twice the annual total energy required for all production and hotel operations.
For those who prefer electric vehicles, there are charging stations in the hotel’s parking lot.
