Agiorgitiko
Agiorgitiko
Thalia 2024 Cabernet Sauvignon Agiorgitiko Peloponnese
Greek Red
Red berries and vanilla accompany a vibrant palate, silky tannins and depth. Agiorgitiko and Cabernet Sauvignon form the blend from the Peloponnese. Each variety receives one week of skin contact and completes malolactic fermentation before the final blend is assembled. The grapes are harvested by hand from September into October, and the finished wine carries twelve percent alcohol.
Atropia Prisma 2024 Agiorgitiko Peloponnese
Greek Red
Dry and red, with subtle nutmeg and cinnamon, moderate acidity and soft tannins. Agiorgitiko and Cabernet Sauvignon form the blend under the PGI Peloponnese designation. The wine comes from Greece, and the producer is based in Nemea, Corinthia. The style is light, with warm spice, measured acidity and a gentle tannin profile. The wine is still rather than sparkling.
Troupis Winery 2020 Fteri Agiorgitiko
Greek Red
Gooseberry and pomegranate join plum, red fruit, black fruit and spice. The palate is supple, with velvety tannins, balanced acidity and a medium body. Production includes a few days of low-temperature maceration, and the wine has a deep red-purple colour. This dry red is made entirely from Agiorgitiko grown in Nemea at about 640 metres. A light butter-caramel note is also present.
Wine Art Estate 2020 Techni Alipias Red
Greek Red
Cabernet Sauvignon accounts for seventy percent of the blend and Agiorgitiko thirty percent. The varieties were vinified separately after a short cold soak, then fermented in stainless steel with regular pump-overs. Following malolactic conversion, the wine matured for twelve months in French oak, one third new. Sour cherries and sweet spices accompany blackberry, pepper, leather and a vegetal note. The palate has pronounced acidity, fleshy tannins and a persistent finish.
Troupis 2022 Nemea Agiorgitiko
Greek Red
Red-purple colour accompanies cherry and pomegranate fragrances. The palate has lively acidity, velvety tannins and a long fruity aftertaste. Made entirely from Agiorgitiko, the wine comes from gravelly, high-altitude vineyards near Mount Kyllini at about 720 metres. The grapes macerate for fifteen days in concrete and mature for twelve months in used large oak barrels. The wine is bottled without filtration.