Agiorgitiko
Also known as: St. George, Mavro Nemeas, Aghiorghitiko, Nemea
Agiorgitiko
Summary
Agiorgitiko (ah-your-YEE-tee-ko), meaning “St. George’s grape,” is Greece’s most planted red variety and the country’s most versatile indigenous grape. With approximately 3,000 hectares centered on Nemea in the Peloponnese, Agiorgitiko produces wines ranging from fresh rosés to deeply concentrated, age-worthy reds capable of rivaling fine Merlot and even Burgundy in elegance. The variety’s soft tannins, moderate acidity, and dark fruit character have drawn comparisons to Merlot, while its ability to express altitude-driven terroir differences makes it one of the most terroir-responsive varieties in the Mediterranean. Nemea’s elevation range (250-900m) creates dramatically different wine styles from a single variety within a small geographic area.
Identity & Synonyms
VIVC: Entry #170
Berry Color: NOIR
Primary Synonyms:
- St. George (English translation)
- Mavro Nemeas (historical; “black of Nemea”)
- Aghiorghitiko (variant spelling)
- Nemea (sometimes used for wine)
Pronunciation: ah-your-YEE-tee-ko
Name Origin: Named after Saint George (Agios Georgios), the patron saint of the region and of Greece. The variety has been cultivated in Nemea for over 3,000 years.
Genetic Origin
Origin: Peloponnese, Greece (specifically Nemea valley)
Historical: One of the oldest documented Greek varieties. Nemea’s legendary association with Heracles (who performed his first labor here, slaying the Nemean lion) suggests ancient viticulture. Wine production documented since antiquity.
Parentage: Unknown ancient Greek variety; genetic studies suggest indigenous Peloponnesian origin with no identified close relatives among major international varieties.
Note: NOT related to other Greek varieties named after saints (like Mavrodafni).
Global Distribution
Total Global Plantings: ~3,000 hectares
| Region | Hectares | Notes |
|---|---|---|
| Nemea (Peloponnese) | ~2,500 | Heartland; PDO |
| Other Peloponnese | ~300 | Various regions |
| Attica | ~100 | Near Athens |
| International | ~100 | Experimental (Australia, USA) |
Concentration: Over 90% in the Nemea region, making it extremely terroir-specific.
Viticulture
Growth Characteristics
- Vigor: High
- Growth Habit: Semi-erect to spreading
- Budbreak: Medium
- Flowering: Mid-season
- Véraison: Medium-late
- Harvest: Mid-late (September-October)
Cluster and Berry
- Cluster Size: Medium to large, conical
- Cluster Density: Medium
- Berry Size: Medium
- Skin Thickness: Medium (good color, moderate tannin)
- Skin Color: Blue-black
Climate Requirements
- Ideal Climate: Mediterranean with altitude variation
- Heat Summation: 1,600-2,200 GDD (varies with altitude)
- Key Factor: Altitude determines style
- Diurnal Variation: Significant at higher elevations
The Altitude Effect in Nemea
Nemea’s elevation range creates distinct wine styles:
| Altitude Zone | Elevation | Character |
|---|---|---|
| Valley Floor | 250-350m | Ripe, full, higher alcohol |
| Hillside | 450-650m | Balanced, classic, age-worthy |
| High Altitude | 650-900m | Fresh, elegant, aromatic |
This altitude variation allows a single variety to produce dramatically different wines, from opulent and powerful to refined and delicate.
Soil Preferences
- Valley: Alluvial, clay-rich soils
- Hillside: Terra rossa over limestone
- High Altitude: Limestone, rocky
- Effect: Limestone enhances freshness; clay adds body
Disease Susceptibility
- Downy Mildew: Moderate susceptibility
- Powdery Mildew: Moderate susceptibility
- Botrytis: Moderate (harvest timing critical)
- Drought: Good tolerance (Mediterranean adaptation)
Viticultural Management
- Training: Gobelet (traditional) or VSP (modern)
- Pruning: Spur pruning; moderate bud load
- Yield Control: Essential for quality; 6-10 tonnes/ha
- Canopy Management: Important for disease prevention
- Irrigation: Often necessary in valley; less at altitude
Rootstock Compatibility
- Preferred: 110R, 1103P (drought tolerance)
- Compatible: SO4, 41B
- Consideration: Match to altitude and soil type
Enology
Must Parameters at Harvest
| Parameter | Valley | Hillside | High Altitude |
|---|---|---|---|
| Brix | 24-26° | 22-24° | 21-23° |
| pH | 3.6-3.8 | 3.4-3.6 | 3.3-3.5 |
| Titratable Acidity | 4.5-5.5 g/L | 5.0-6.0 g/L | 5.5-6.5 g/L |
Phenolic Profile
- Anthocyanins: High (deep color)
- Total Tannins: MODERATE (soft, approachable)
- Tannin Quality: Soft, silky, fine-grained—key characteristic
The Soft Tannin Advantage
Agiorgitiko’s naturally soft tannins:
- Enable early drinking enjoyment
- Allow food-friendly wines
- Permit various style interpretations
- Require careful extraction (avoid over-extraction)
Aroma Compounds
- Terpenes: Minor contribution
- C13-Norisoprenoids: β-damascenone (red fruit, spice)
- Esters: Important for fresh styles
- Methoxypyrazines: Low when ripe
Fermentation
- Yeast Selection: Various; preserve fruit character
- Temperature: 24-28°C (style dependent)
- Duration: 7-14 days
- Maceration: Variable (7-21 days)
- Cap Management: Gentle extraction preferred
Wine Styles
| Style | Method | Character |
|---|---|---|
| Rosé | Direct press or short maceration | Fresh, fruity, salmon color |
| Young Red | Short maceration, no oak | Fruit-forward, immediate |
| Classic | Moderate maceration, oak aging | Balanced, elegant |
| Reserve | Extended maceration, new oak | Concentrated, age-worthy |
| Sweet | Late harvest | Rare; dessert style |
Malolactic Fermentation
- Standard: Complete MLF
- Effect: Softens already moderate acidity
- Timing: Post-alcoholic fermentation
Oak Aging
- Fresh Style: None
- Classic: 6-12 months in used oak
- Reserve: 12-24 months in French barriques
- New Oak: Careful use (20-40%); variety can be overwhelmed
- Alternative: Large oak for texture without oak flavor
Aging Potential
- Rosé: 1-2 years
- Young Red: 2-4 years
- Classic: 5-10 years
- Reserve/Premium: 10-15+ years
Sensory Profile
Visual
- Intensity: Deep
- Hue: Ruby to purple
- Aging: Develops garnet tones
Aromatic Profile
| Category | Descriptors |
|---|---|
| Fruit | Black cherry, plum, red berries, dried fruit |
| Spice | Cinnamon, clove, sweet spices |
| Floral | Subtle violet |
| Herbal | Mediterranean herbs, bay leaf |
| Oak (if used) | Chocolate, coffee, vanilla |
| Aged | Leather, tobacco, earth |
Palate
- Body: Medium to full
- Acidity: Moderate
- Tannins: SOFT, SILKY (defining characteristic)
- Alcohol: Moderate to high (13-15%)
- Finish: Medium to long, warm
Style Comparison by Altitude
| Aspect | Valley (Low) | Hillside (Mid) | High Altitude |
|---|---|---|---|
| Body | Full | Medium-Full | Medium |
| Alcohol | High (14-15%) | Moderate (13-14%) | Moderate (12.5-13.5%) |
| Acidity | Low | Medium | Medium-High |
| Tannins | Soft, ripe | Balanced | Fine, elegant |
| Character | Opulent | Classic | Refined |
Winemaker Considerations
Challenges
- Acidity Management: Can be low, especially in valley
- Heat Stress: Valley floor can be very hot
- Extraction Control: Soft tannins easy to over-extract
- Oxidation Risk: Color can be unstable
- Pronunciation: International market barrier
Opportunities
- Versatility: Multiple styles from one variety
- Terroir Expression: Altitude creates diversity
- Soft Tannins: Consumer-friendly wines
- Value: Quality at accessible prices
- Greek Wine Renaissance: Growing international interest
Winemaking Tips
- Match style to vineyard altitude
- Gentle extraction for soft tannins
- Consider acidification in hot years (valley)
- Use oak judiciously—variety can be overwhelmed
- Early drinking styles benefit from carbonic maceration elements
Key Appellation
Nemea PDO
- Established: 1971
- Location: Peloponnese; Corinthia and Argolida prefectures
- Varietal: 100% Agiorgitiko
- Area: ~2,500 hectares
- Altitude Range: 250-900m
Nemea Sub-Zones (unofficial but recognized)
| Zone | Character |
|---|---|
| Valley | Full, rich, high alcohol |
| Ancient Nemea | Historic heartland; balanced |
| Asprokampos | High altitude; elegant |
| Koutsi | Limestone; mineral |
Quality Designations
- Nemea PDO: Basic quality
- Reserve: Extended aging
- Grand Reserve: Premium, extended aging
- Single Vineyard: Terroir-specific
Food Pairing
Agiorgitiko’s soft tannins suit Mediterranean cuisine:
- Grilled lamb (classic Greek pairing)
- Moussaka
- Souvlaki and gyros
- Hard yellow cheeses (Kefalotyri)
- Beef stifado
- Herb-roasted vegetables
The Lamb Connection
Greek lamb and Agiorgitiko is a classic pairing:
- Soft tannins complement lamb’s richness
- Herb notes echo Greek cuisine
- Traditional cultural connection
Comparison with International Varieties
| Characteristic | Agiorgitiko | Merlot | Nero d’Avola |
|---|---|---|---|
| Color | Deep | Medium-Deep | Deep |
| Tannins | Soft | Soft | Medium |
| Acidity | Moderate | Moderate | Low-Medium |
| Body | Medium-Full | Medium-Full | Full |
| Character | Dark fruit, spice | Plum, chocolate | Dark fruit, spice |
Sources
- Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
- VIVC Database - Vitis International Variety Catalogue
- EDOAO (National Interprofessional Organization of Wine)
- Lazarakis, K. (2018). The Wines of Greece. Infinite Ideas. Publisher Link
- Kotseridis, Y., et al. (2012). Aroma composition of Agiorgitiko wines. Food Chemistry 135(4). ScienceDirect
Last Updated: January 13, 2026