Agiorgitiko

Also known as Aghiorghitiko

The red grape of Nemea in the Peloponnese, also grown elsewhere in Greece. Its central contrast is between juicy, supple young reds and more concentrated wines built for ageing. Rosé and sweet versions exist, so the grape name alone does not establish the wine style.

Aromatic palette

fresh red berries · pomegranate in some young examples · concentrated red fruit in riper styles · sweet spice or chocolate in some oak-aged wines

Read the structure.

acidityUsually moderate; site and harvest affect freshness

tanninSupple in many young reds; firmer in concentrated examples

bodyMedium to full in dry reds

alcoholModerate to high according to ripeness and style

What could you confuse it with?

Against Xinomavro, look for a generally softer acid-tannin balance, while allowing for structured exceptions. Aghiorghitiko is a spelling of the same grape. Nemea is an origin name, not a synonym for every Agiorgitiko wine; fruit grown there may also be bottled under PGI Peloponnese.

Origins & family

Regional roots

Agiorgitiko is an important reference in Nemea (Greece).

In the vineyard

Nemea includes plains, hillsides and cooler upland vineyards. Agiorgitiko ripens later on the higher, colder sites, making autumn weather important. Crop control matters too: Gaia describes strict pruning of its fertile vines at Koutsi. Altitude is a useful climate clue, not a ranking that makes every higher vineyard better.

Regional expressions

Greece

Nemea

Agiorgitiko supplies the red PDO wines. Young, fruit-led bottles and firmer oak-aged versions offer two useful starting points for learning the grape.

Structure

Moderate acidity and supple tannins are common in accessible wines; concentrated cuvées can be substantially firmer.

At the table

Compare a young red with an oak-aged example alongside braised or grilled meat.

Explore Nemea

Cellar & service

Winemaking & development

A short, gentle maceration can make an accessible red: Troupis uses a few days for Fteri Agiorgitiko. Longer-lived examples combine concentrated fruit, firmer tannins and oak maturation. Rosé uses a different extraction regime; a rosé made near Nemea cannot therefore be assumed to carry PDO Nemea.

Service & ageing

Start supple young reds around 14–16°C and fuller oak-aged wines around 16–18°C. Taste before decanting: a soft, fragrant bottle needs less air than a closed, structured one. Follow the producer and vintage when deciding how long to cellar.

Pairing logic

The supple style works with tomato-braised meat or grilled poultry. Move toward lamb, beef or richer sauces as body and tannin increase; match the actual concentration rather than treating every Nemea alike.