Agiorgitiko is a popular variety of grape, often sold as wine. It sometimes goes by the alternate names of Aghiorghitiko, Mavro Nemeas and St. George grape. [[Agiorgitiko] is popular partially due to it's heat resistance, making it easy to grow in places which are otherwise infertile and extreme. Depending on several criteria, agiorgitiko can range from extremely tannic to extremely dry. Agiorgitiko produces a red wine, with low acidity. It's taste is very fruity, and it's known for being very colorful. The grapes are grown almost exclusively in Greece, specifically in the Peloponnese. It is light wine, with flavors of plum, currents and exotic spices. Agiorgitiko is the second most planted grape in Greece due to it's popularity as a wine. It is commonly served as Katoi, which is an Agiorgitiko wine blended with Cabernet Sauvignon. http://winegeeks.com/grapes/82 http://www.winefetch.com/wine-search/Agiorgitiko-wines http://www.greekwinemakers.com/czone/varieties/redvar.shtml

Agiorgitiko is often blended with Cabernet Sauvignon and served as a table wine. This wine can range from dry to sweet, dependent on it's cultivation and preparation, but is generally on the sweeter edge. Is it customarily enjoyed as a table wine, and is often aged in oak. Flavors are described as Red current, black current, plum, cherry, berry, with high tones of exotic spices. The wine is typically low-acidity, and has a very fruity taste and full color. The lack of acidity is often seen as the berry's biggest short coming. http://winegeeks.com/grapes/82 http://www.winefetch.com/wine-search/Agiorgitiko-wines http://www.greekwinemakers.com/czone/varieties/redvar.shtml

• Dark Red

• Rose aged in oak

• Blended (with Cabernet Sauvignon)

Agiorgitiko is grown almost exclusively in Greece; specifically the Nemea region of the Peloponnese. This is a hot, dry, area - great for the heat-resistant characteristics of the Agiorgitiko grape. Often, the grape is specifically placed in the driest, most infertile plots - this encourages the vine to grow fewer berries; however, each berry is much more concentrated and flavorful, which produces a most flavorful wine while driving the price up.

Agiorgitiko normally ripens in early fall for harvest.