page_title: Agiorgitiko
section_title: Viticulture
hierarchical_section_title: Agiorgitiko / Viticulture
context_page_description: Agiorgitiko Greek: Αγιωργίτικο; also known as Aghiorghitiko, Fruit-of-Dyonisos is a red Greek wine grape variety that, as of 2012, was the most widely planted red grape variety in Greece, ahead of Xynomavro. The grape has traditionally been grown in the Nemea region of the Peloponnese but can be found throughout the country including Attikí (Attica) and Makedonía (Macedonia).
  One of the more commercially important indigenous Greek varieties, it can exhibit a wide range of characteristics, from soft to very tannic, depending on factors in the growing and winemaking processes. The grape is typically made as a varietal, though it is notably blended with Cabernet Sauvignon in the area around Metsovo to make the table wine traditionally called katoi. In the region of Nemea it is often made into rosés of oak-aged red wines. The wines are known for their high level of fruitiness but tend to lack some acidity and body.
  The red wine produced from the grape is characteristically spicy with notes of plum. It has low acidity but good fruitiness and coloring.
context_section_description: Agiorgitiko tends to produce small clusters of small, thick-skinned berries. The vine is highly disease prone with Master of Wine Jancis Robinson noting that "virtually all Agiorgitiko vines planted in Greece are virused." Depending on the virus, and age of the vine, this can lead to issues with ripeness and yields which can affect the resulting quality of the wine.
  The grape is a late budding and ripening variety that is prone to produce high yields if not kept in check by winter pruning or green harvesting. In addition to its susceptibility to numerous grapevine viruses, Agiorgitiko is also very sensitive to fungal infection from botrytis bunch rot, downy and powdery mildew. The vine also responds adversely to water stress which may require some irrigation in regions where the practice is permitted. In order to limit yields, Agiorgitiko is often densely planted in poor vineyard soils but growers need to be mindful of the variety's sensitivity to potassium deficiency.
  Wine expert Tom Stevenson notes that while Agiorgitiko vines can withstand heat well, the grape tends to produce better in higher altitude vineyards that are slightly cooler but still sufficiently warm to ensure that the grape fully ripens. The altitude of the vineyard, in particular, seems to have an effect on how much of a "spicy note" comes out in the flavor of the resulting wines.
caption: Agiorgitiko vines are very susceptible to suffering from potassium deficiency (effects pictured on a grape leaf)
exif: {}