Agiorgitiko
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| Agiorgitiko | |
|---|---|
| Also called: | Aghiorghitiko, Mavro Nemeas, St. George |
| Origin: | Nemea |
| Notable regions: | Greece |
Agiorgitiko (Greek: Αγιωργίτικο; also known as Aghiorghitiko, Mavro Nemeas and St. George) is one of the two widely-grown heat-resistant Greek wine-making grape varieties, the other being Xynomavro. It is a red variety that has traditionally been grown in the Nemea region of the Peloponnese. It is one of the more commercially important indigenous Greek varieties, and it can take on a large range of characteristics, from soft to very tannic, depending on factors in the growing and winemaking processes.[1]
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[edit] Viticulture
The grape is generally planted in dry, infertile soil, in order to encourage the production of fewer but more concentrated grapes, and ripens after mid-September. It is frequently host to a number of viruses, which may actually be in part responsible for its typical characteristics.[1]
[edit] Wine styles
The grape is typically made in a varietal style though it is notably blended with Cabernet Sauvignon in the area around Metsovo to make the table wine Katoi. In 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. After Xynomavro, it is Greece's second most widely planted grape variety.[2]
The red wine produced from the grape is characteristically spicy with notes of plum. It has low acidity but good fruitiness and coloring.[3]
[edit] External links
[edit] References
- ^ a b Konstantinos Lazarakis (2005). The Wines of Greece. Sterling Publishing Company, pp. 69–70. ISBN 1840008970.
- ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 7 Oxford University Press 2006 ISBN 0198609906
- ^ Oz Clarke Encyclopedia of Grapes pg 34 Harcourt Books 2001 ISBN 0151007144
