This wine enhances medium to high intensity dishes and delicacies, and is best served at 18 ° C. Most importantly, do not forget that its southern origin demands good company. Malolactic fermentation was not undertaken due to low levels of L-malic acid After Fermentation, wines are stored under N2/CO2 atmosphere., two rackings for clarification, sort passage (45 days) in new 225 lit French oak casks (Nevers & Allier) with medium-plus toasting Wines are clarified by egg albumin, Bottling is secured through 0,8 µm membrane filters.
The term Agiorgitiko means "Saint George's grape". This could refer to Saint George's Day, a Greek celebration that occurs in November (around harvest time.) It may also refer to Saint George's Chapel in Nemea, Greece. Genetic tests have led scientists to believe that the grape is native to Greece. The wines made with Agiorgitiko in the Greek wine region of Nemea are nicknamed the "Blood of Hercules".
The wines created with the Agiorgitiko grape are known for their incrediby deep, plum-like purple color. This is true no matter where the grapes are grown. However, wines made with Agiorgitiko can taste very different depending on where the Agiorgitiko grapes are grown: when grapes are grown on hillside slopes, the wines tend to have high acidity and express sweet but strong spicy notes and red fruits. Grapes grown in warmer areas tend to be extremely jammy with big bright red and purple fruits on the palate.