Overview
Agiorgitiko is one of Greece’s most important red wine grapes and is best known for wines produced in the Nemea region of the Peloponnese. The grape produces wines that range from fresh and fruit-forward to richer and more structured styles. Agiorgitiko wines are often recognized for their vibrant red fruit flavors, smooth tannins, and balanced acidity, making them approachable while still capable of aging.
Grape Origin
Agiorgitiko originated in Greece, particularly in the Nemea region of the Peloponnese, where it has been cultivated for centuries. The name roughly translates to “St. George’s grape,” referring to the town of Agios Georgios near Nemea. Today, Nemea remains the most important region for Agiorgitiko wines.
Flavor Profile
Red cherry
Raspberry
Plum
Strawberry
Sweet spice
Dried herbs
Chocolate
Vanilla and baking spice (from oak aging)
Structure
Agiorgitiko is known for its smooth texture and balanced structure.
Sweetness: Dry
Body: Full
Acidity: Low to Medium
Alcohol (ABV): Medium — typically 13%
Tannins: High
Where it Grows
Agiorgitiko grows best in warm Mediterranean climates with varied elevations.
Greece: Nemea (Peloponnese), Central Greece and Macedonia (smaller plantings).
Different elevations within Nemea produce wines that range from fresh and fruit-forward to deeper and more structured.
Wine Styles
Nemea wines are typically rich, fruit-forward, and balanced.
Young Agiorgitiko wines are fresh, juicy, and easy to drink.
Oak-aged styles develop notes of spice, chocolate, and vanilla.
Rosé styles produce bright wines with fresh red fruit flavors.
Food Pairing
Light Meats: fish, braised chicken, tuna steaks
Heavy Meats: beef stew, beef short ribs, lamb
Entrees: pizza, spaghetti, stuffed peppers
Local Eats: Saganaki, Pastitsio, gyros
Fun Fact
Agiorgitiko is sometimes called the “Blood of Hercules” grape, referencing ancient myths connected to the Nemea region where the grape is grown.
