Agiorgitiko

Agiorgitiko is one of the two widely grown heat-resistant Greek wine-making grape varieties, the other being Xynomavro. It is a red variety that has traditionally been grown in the Nemea region of the Peloponnese. One of the more commercially important indigenous Greek varieties, it can exhibit a wide range of characteristics, from soft to very tannic, depending on factors in the growing and winemaking processes.

Agiorgitiko is generally planted in dry, infertile soil to encourage the production of fewer but more concentrated grapes, ripening after mid-September. It is frequently host to a number of viruses, which may be in part responsible for its typical characteristics.

The grape is typically made as a varietal, though it is notably blended with Cabernet Sauvignon in the area around Metsovo to make the table wine traditionally called katoi. In the region of Nemea it is often made into rosés of oak-aged red wines. The wines are known for their high level of fruitiness but tend to lack some acidity and body. After Xynomavro, it is Greece's second most widely planted grape variety.

Refernces

Oz Clarke (2001). Encyclopedia of Grapes. Harcourt Books.
Agiorgitiko, Vitis International Variety Catalogue