Big Fat Wine

AGIORGITIKO (Ah-yohr-yee-tee-koh)          Greek name:

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The best examples of Agiorgitiko come from the Peloponnesian region of Nemea located on the eastern coast of Greece.

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Agiorgitiko is frequently produced by Carbonic Maceration, a method in which whole clusters of grapes are fermented under pressure to acheive maximum extraction from a lighter wine. It is often blended with Cabernet Sauvignon to make the popular table wine Katoi. Agiorgitiko is the 2nd most planted varietal in Greece.  Though lighter in style, when grown at high elevations it can produce serious reds of both quality and ageability, exhibiting aromas and flavors of red and black currants and exotic spices. Agiorgitiko also works well as a rose.