Aghiorgitiko

The Agiorgitiko (ay-yohr-yee-tee-koh) variety is considered to be one of the finest Greek grapes for use in winemaking and is one of two red cultivars (the other being Xynómavro, xee-noh-mah-vroh) on which the hopes of many Greek winemakers rest. It is cultivated mainly in the Peloponnese, but is also found sporadically in many other parts of the country. The majority of cultivable land for this grape (about 21.000.000 m²) is found in the AOHQ (appellation of high-quality origin) region of Nemea, which rises to an altitude of 250-8000 metres and includes parts of the prefectures of the Argolida and Corinthos.

Agiorgitiko is a lively and very productive variety. Principally cultivated in the Royat formation, but also in a cup-like formation. It is subjected to brief pruning during fruit bearing. It blends well with other varieties (notably with Cabernet Sauvignon grown many miles north in Metsovo to make the popular table wine Katoi) and can also produce good-quality rosé. The wine produced by Agiorgitiko is fruity but can lack acidity. Grapes grown on the higher vineyards of Nemea can yield long-lived reds, however, and the grape is Greece's second most planted red, after Xynómavro.