Agiorgitiko is rightfully considered one of the most noble of all Greek red grape varieties and, for this reason, is the most widely planted (3,830 hectares). It is capable of producing wines in a wide range of types and styles, all consistently marked by elegance and aromatic intensity. On a hot day, a sip of refreshing rosé Agiorgitiko is just perfect, while on a cold winter evening, the spicy aromas of sweet Agiorgitiko will bring back memories of sunshine and summer.
However, it is the red dry wines that have truly made Agiorgitiko famous. Young Agiorgitiko wines are distinguished by vibrant aromas of ripe red berries—strawberry, cherry, raspberry—as well as hints of milk caramel. These wines typically feature moderate acidity and soft tannins. Aged Agiorgitiko, on the other hand, is considered a true classic (with an average aging potential of 5–10 years). In these wines, the fresh berry notes evolve into nuances of berry jams, spices (cinnamon, clove), chocolate, dried fruits, tobacco, and coffee. These are medium-bodied, ruby-colored wines with velvety, mature tannins
You will have the opportunity to discover the Agiorgitiko grape variety during your gastronomic tour
Agiorgitiko originates from the Peloponnese peninsula in southern Greece, and its history dates back to ancient times. The wine made from this grape is known for its deep crimson color, which earned it the historic nickname "Blood of Heracles." You might recall one of the most famous feats of the ancient Greek hero Heracles—the slaying of the fearsome Nemean lion. According to local legend, the lion wounded Heracles, and thus the wine was born. This legend connects the rich, dark wines of Agiorgitiko with the mythic strength and heroism of Heracles, making the grape and its wines a symbol of Greek tradition and mythology
By the way, we call the lion “Nemean” because it lived in the vicinity of the city of Nemea. “Agiorgitiko” originates precisely from this region, and until recently, the variety was cultivated only there. Interestingly, in Greece, Nemea is often referred to as the “little Burgundy.” Just as Burgundy is inextricably linked to Pinot Noir, Nemea is associated with Agiorgitiko. The Nemea wine region was granted PDO (“Protected Designation of Origin,” analogous to the French AOC or Italian DOC) in 1971 and is one of the most important regions in Greece for red wine production. Accordingly, the inscription NEMEA on the label indicates not only the origin of the wine but also its varietal composition: NEMEA = Agiorgitiko.
The modern name of the variety can be translated as “Saint George’s wine,” as it derives from the toponym Agios Georgios—the former name of Nemea until 1923. You may also encounter this grape under the names “Mavro Nemeas” (“Black of Nemea”) or “Nemeatiko” (“of Nemea”)
A perfect accompaniment for pink Agiorgitiko would be: salads, hard yellow cheeses, spicy pastas, Asian dishes, pork in sweet and sour sauce, sushi, tarts with red berries.
Young wines from this varietal are rightly considered gastronomic chameleons, as they pair with both light meat dishes and seafood/fish.
An aged Agiorgitiko requires the company of meat dishes such as tomato stewed beef, country sausages, lamb stew.
For a sweet Agiorgitiko, the perfect gastronomic pairing would be chocolate.