The etymology of the name comes from the town of St. George which today is called Nemea. It is a red variety that has traditionally been grown in the Nemea region of the Peloponnese. It is one of the most 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 vineyard and winemaking processes.
Mostly is planted in dry, infertile soil, in order to obtain low production and good quality of concentrated grapes. Aghiorgitiko variety starts to ripens at middle of September. It is frequently host to a number of viruses, which may actually be in part responsible for its typical characteristics. The red wine produced from Aghiorgitiko variety is characteristically spicy with notes of plum. It has low acidity but good fruitiness and coloring. Sometimes can be blended with Cabernet Sauvignon in order to obtain the table wine Katoi, especialy in the area around Metsovo.
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