Agiorgitiko

Introduction

Agiorgitiko is the most widespread red Greek variety and the "soul" of the Peloponnese. It is primarily cultivated in Nemea, where it produces the famous PDO (Protected Designation of Origin) wines, known since antiquity as the "Blood of Hercules." It is a "versatile" variety, meaning it can produce different styles of wine, catering to every taste.

Tasting Notes

- Color: Impressive deep red and purple. - Aromas: Dominated by red fruits (cherry, sour cherry) and sweet spice notes (cinnamon, clove). - Palate: Characterized by its velvety tannins, making it exceptionally smooth and balanced.

Gastronomy

Agiorgitiko is the ideal companion for the table: - Red Meats: Braised beef, lamb on the spit or in the oven. - Traditional Dishes: Moussaka and pastitsio. - Cheeses: Medium-aged yellow cheeses or smoked Metsovone.

Terroir

Terroir: Clay-loam soils with high calcium content. The clay helps retain the necessary moisture for the Peloponnesian climate. Climate: Divided into zones according to altitude. In the high zones (600-850m), the climate is cool, allowing the grape to ripen slowly and maintain its fruity profile. Result: Velvety tannins, concentrated fruit, and excellent acidity in the mountainous zones.