Fakhriya Ilyas has been a winemaker in Shaqlawa, Erbil province for 55 years.
Selected organically grown grapes are picked and left out to dry for three days.
“The quality of the grape must be very very good. Everyone knows that Shaqlawa has the best quality grapes,” Fakhriya says.
Grape crushing, to separate the fruit’s flesh from the skin, is a physically draining part of the process, for which she gets her son to help out.
The skins do not go to waste, as they are mixed with aniseed to make arak, a distillled spirit.
The grape’s juice is left to ferment, kept in a cool room for its gas to escape, and then aged for any time period up to 27 years.
While Fakhriya willingly imparted her wisdom, she kept one thing a secret – the stone she leaves to soak in the wine, giving it a distinctive color.
“I will keep it a secret, I'm not telling anyone what it is. I keep this secret so that my wine will remain the best.”
Translation by Zhelwan Z. Wali
