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Home β†’ Grape Encyclopaedia β†’ Agiorgitiko

πŸ‡ Agiorgitiko

Also known as: St. George, Mavro Nemeas
Pronunciation: AYE-yor-YEE-tee-ko /ˌa.ʝorˈʝitiko/
Red Origin: Nemea (Peloponnese), Greece

About Agiorgitiko

Agiorgitiko is Greece's most planted red grape, producing soft, fruity wines from the hills of Nemea. It's more approachable than Xinomavro, offering ripe fruit and moderate tannins.

Wine Colour & Appearance

Typical colour: Deep ruby-purple

Deep

Colour Variations by Region

Nemea: Deep ruby
Intensity Deep
Clarity Clear
Viscosity Medium

Wine Characteristics

Body
Medium to Full
Tannin
Medium
Acidity
Medium
Sweetness
Dry
Alcohol
11.5–13.5%

Most Agiorgitiko wines fall within this range. RosΓ© styles tend towards the lower end, while red wines are typically 13% - 13.5%. Vin Santo (dessert wine) styles can be lower in alcohol.

Aroma & Flavour Profile Le Nez du Vin Reference β†’

Aromas (Nose) [Le Nez aroma]

  • Plum
  • Cherry [M18 cherry]
  • Spice
  • Herbs

Flavours (Palate)

  • Dark fruit
  • Soft
  • Spicy
  • Approachable

The Nose

Agiorgitiko wines typically present a vibrant aroma profile dominated by ripe red fruits like blackberry and cherry, often accompanied by notes of plum and a subtle hint of sweet, dried vine fruit. As the wine ages, delicate spice notesβ€”think black pepperβ€”emerge, layering complexity onto the primary fruit character, though oak influence should be minimal to allow these nuances to shine. Overall, the aromatic experience is fresh, inviting, and distinctly red-fruit focused with a gentle savory edge.

The Palate

Agiorgitiko wines offer a palate of ripe red fruit – think cherry and plum – complemented by subtle spice notes. Typically medium-bodied with soft, velvety tannins, these wines are known for their smooth texture and moderate acidity, creating a balanced and approachable profile. The best examples showcase aromatic finesse and a lingering, fruit-forward finish.

Viticulture

Climate:
Mediterranean, hot and dry summers, mild winters. Requires sufficient sunshine for ripening. Benefits from diurnal temperature variation (warm days, cool nights).
Soil:
Well-drained soils are crucial. Typically grown on clay-limestone, gravelly, or sandy-clay soils. The specific soil type influences wine style - clay contributes to body, gravel to elegance.
Training Systems:
Guyot (most common), Cordon Royat, Minimal Intervention (increasingly popular for old vines)
Yield:
Moderate to high (8-12 tonnes/hectare is common, but quality-focused producers aim for lower yields, 6-8 tonnes/hectare). Yield control is vital for quality.
Harvest:
Late September - October. Harvest timing is critical; Agiorgitiko can accumulate sugar quickly. Often harvested in stages to achieve optimal ripeness.
Canopy Management:
Important for controlling disease, sun exposure, and airflow. Leaf removal is often practiced to improve air circulation and sunlight penetration. Vertical Shoot Positioning (VSP) is common.
Pruning:
Short or medium spur pruning is typical, aiming to control yield and concentrate flavors. Late pruning can help delay budburst and avoid spring frosts.
Veraison:
Late August - early September
Botrytis:
Moderate susceptibility, especially in humid conditions during harvest. Canopy management is important.
Budburst:
Mid-season (late March - mid-April)
Irrigation:
Generally not required in traditional growing areas, but supplemental irrigation may be used in drier years, especially for young vines.
Mildew:
Moderate susceptibility. Requires preventative measures.
Oidium:
Moderate susceptibility. Requires preventative measures.
Phylloxera:
Rootstock is essential due to susceptibility to phylloxera.
Rootstocks:
110 Richter, 99 Richter, SO4, K51-40
Row Orientation:
Generally, rows are oriented to maximize sunlight exposure, often North-South in the Northern Hemisphere.
Special Considerations:
Old vines are common in Nemea and produce wines with greater concentration and complexity. Sustainable and organic viticulture practices are gaining popularity.
Vine Density:
Typically 4,000 - 6,000 vines per hectare. Higher density plantings are becoming more common for quality improvement.

Grape Morphology

Skin Thickness
Thin
Berry Size
Medium
Bunch Tightness
Tight
Botrytis Susceptibility
Medium

Winemaking Notes

Oak Affinity
Medium
Oxidation Tendency
Moderate
MLC Typical
Yes
Ageing Potential
5-10 years

Blending Partners

Syrah β€” Secondary partner

To add structure, complexity, and potentially enhance color and aroma.

Common in: Nemea

Merlot β€” Secondary partner

To soften tannins, add fruitiness, and create a more approachable wine.

Common in: Nemea

Notable Regions

Peloponnese, Greece The primary and most renowned growing region for Agiorgitiko. Specifically, the Nemea region within the Peloponnese is considered the heartland. The climate is Mediterranean, with hot, dry summers and mild, wet winters. The soils are typically clay-limestone, contributing to the grape's structure and complexity.
Arcadia, Greece Agiorgitiko is also cultivated in the mountainous region of Arcadia, in the Peloponnese. Here, the cooler climate and higher altitudes result in wines with brighter acidity and more floral aromas. Soils are varied, often including limestone and shale.
Corinthia, Greece Found in the Corinthia region of the Peloponnese, Agiorgitiko here benefits from a moderate climate and well-drained soils. Wines from this area often exhibit a balance between fruit and earthiness.

Region Map

Old World vs New World

Understanding regional style differences helps identify origin in blind tasting.

🏰 Old World (Europe)

Peloponnese, Greece

🌎 New World (Americas, Australasia)

Rarely planted in the New World.

Key Tells for Blind Tasting

Fruity + soft + Greek

Similar Grapes & Lateral Confusion

These grapes are commonly confused with Agiorgitiko in blind tasting. Here's how to tell them apart:

Merlot

Why confused: similar_softness

How to distinguish: Merlot is more plummy

Blind Tasting Tips

Key identifiers: Deep colour, soft, fruity, more approachable than Xinomavro.

Vintage History

Notable vintages for Agiorgitiko:

2023
A warm and dry growing season. Early budburst and ripening. Concentrated fruit flavors, particularly ripe plum and black cherry. Good acidity, but potentially lower than average. Wines show good structure and potential for aging, but may lack the finesse of cooler years. Some evidence of water stress in later-ripening parcels.
2022
Relatively cool and wet spring, followed by a hot and dry summer. Veraison was delayed. Wines exhibit a good balance of ripe fruit (red cherry, raspberry) and refreshing acidity. Tannins are well-structured but not overly aggressive. A promising vintage with good aging potential.
2021
A challenging vintage with significant rainfall during flowering, leading to uneven fruit set. Careful canopy management was crucial. Wines are lighter in body and color, with bright red fruit flavors and higher acidity. Best examples show elegance and drinkability, but lack the concentration of warmer years.
2020
Excellent vintage. Warm, dry summer with ideal conditions throughout the growing season. Fully ripe, concentrated fruit (black cherry, blackberry, fig). Well-integrated tannins and balanced acidity. Wines are powerful, complex, and have excellent aging potential. Considered a classic Agiorgitiko year.
2019
Warm and dry year, similar to 2018 but with slightly more moderate temperatures. Rich, concentrated wines with notes of dark fruit, spice, and a hint of chocolate. Good structure and length. Early drinking potential, but will also benefit from aging.
2018
Very warm and dry vintage. Fruit ripened quickly, resulting in wines with high alcohol and concentrated flavors (blackberry, prune). Acidity is lower, but the wines are well-balanced. A bold and opulent style of Agiorgitiko.
2017
Cooler vintage with significant rainfall during the spring. Wines are lighter in body and color, with bright red fruit flavors and higher acidity. A more elegant and restrained style of Agiorgitiko, suitable for early drinking.
2015
A very good vintage. Warm and dry summer, followed by a cool autumn. Wines show a beautiful balance of ripe fruit, acidity, and tannins. Complex aromas of red and black fruit, spice, and earth. Excellent aging potential.

Food Pairings

🌱 Plant-Based & Vegetarian
Cheese
πŸ– Classic Pairings
Moussaka Grilled lamb Mediterranean dishes

Parentage & Genetics

Parents: Sangiovese Γ— Tempranillo

Clones

1252

Certified clone. Bud burst 4 days after Chasselas, mid-season maturity (3 weeks after Chasselas).

Bibliography

Books and articles about Agiorgitiko:

The Grape Varieties of Greece by Manolis Diamantopoulos (Efstathiadis Group, 2017) ISBN: 9789606762538

Comprehensive overview of Greek grape varieties, including detailed information on Agiorgitiko's history, viticulture, and winemaking potential. A key resource.

Wine Grapes: A New World Compendium by Jancis Robinson, Julia Harding, JosΓ© Vouillamoz (Penguin Books, 2012) ISBN: 9780241953860

Standard reference work. Contains a detailed profile of Agiorgitiko, including synonyms, parentage (if known), and descriptions of its characteristics.

Native Grape Varieties of Greece by Yiannis Papadourakis (Agrotypos, 2019) ISBN: 9789609983620

Focuses specifically on Greek indigenous grapes, offering in-depth coverage of Agiorgitiko's regional variations and winemaking styles.

The World Atlas of Wine by Hugh Johnson & Jancis Robinson (Mitchell Beazley, 2019) ISBN: 9781844769233

Provides a regional context for Agiorgitiko, discussing its place within the Nemea appellation and its overall quality.

Wine Folly: Magnum Edition: The Master Guide by Madeline Puckette & Justin Hammack (Folly Productions, 2018) ISBN: 9780996388641

Visually oriented guide; includes a section on Greek wines and a brief overview of Agiorgitiko's flavor profile.

Wine-Searcher.com - Agiorgitiko

Provides information on Agiorgitiko, including tasting notes, wine availability, and price comparisons.

Greek Wine Central - Agiorgitiko

Excellent resource dedicated to Greek wines. Detailed information on Agiorgitiko, its history, viticulture, and regional expressions. Often updated.

Vivino - Agiorgitiko

User-generated reviews and ratings of Agiorgitiko wines. Useful for getting a sense of consumer preferences.

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Page created: 28 January 2026 | Last updated: 5 February 2026

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Wine Colour

This section shows the typical appearance of wines made from this grape:

  • Colour swatches — Visual examples from young to aged expressions
  • Intensity — How deep or pale the colour typically appears
  • Clarity — Whether wines are typically clear, hazy, or have sediment
  • Viscosity — The "legs" or "tears" you see on the glass

Characteristics

Key structural elements that define the wine:

  • Acidity — How tart or fresh the wine tastes (low to high)
  • Body — The weight and texture in your mouth (light to full)
  • Alcohol — Typical alcohol range, sometimes with regional variations
  • Sweetness — Dry, off-dry, or sweet (where applicable)

Tannins (Red Wines)

For red wines, this section describes the tannin profile:

  • Level — Low, medium, or high tannin content
  • Texture — Velvety, silky, grippy, chalky, or sandy
  • Location — Where you feel them (front teeth, gums, cheeks, back of mouth)
  • Ageing potential — How tannins evolve over time

Aroma and Flavour Profile

Aromas (nose) and flavours (palate) are listed separately:

  • The Nose — What you smell before tasting
  • The Palate — What you taste and feel in your mouth
  • Le Nez numbers — References like [M15] correspond to Le Nez du Vin aroma kit bottles (M = Masterkit, O = Oak, F = Faults)
Tip: Le Nez Reference Click the "Le Nez du Vin Reference" link in the Aroma section header to see the full aroma reference chart.

Viticulture

Growing conditions this grape prefers:

  • Climate — Cool, moderate, or warm climate preferences
  • Soil — Preferred soil types (limestone, clay, gravel, etc.)
  • Vigour — How vigorously the vine grows
  • Challenges — Common growing difficulties (frost, rot, disease)

Notable Regions

Key wine regions where this grape excels:

  • Map thumbnails — Small preview maps for each region (where available)
  • Click to expand — Opens a larger interactive map
  • Wine region boundaries — Highlighted in wine-red where data is available
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Old World vs New World

Compares how the grape is expressed in different regions:

  • Old World — Traditional European expressions (France, Italy, Spain, etc.)
  • New World — Modern expressions (Australia, USA, Chile, etc.)
  • Differences in style, ripeness, oak use, and flavour profiles

Similar Grapes

Grapes that are often confused with this variety in blind tasting:

  • Why confused — What characteristics they share
  • How to distinguish — Key differences to look for

Blind Tasting Tips

Practical guidance for identifying this grape when tasting blind:

  • Key markers to look for
  • Common pitfalls and look-alikes
  • Diagnostic characteristics that set it apart

Food Pairings

Suggested foods that complement wines from this grape:

  • Vegan/Vegetarian — Plant-based options listed first, marked (ve) for vegan
  • Classic pairings — Traditional meat and seafood matches
Full guide →