Editing Agiorgitiko (section)

{{Short description|Variety of grape}}
{{Infobox grape variety
| name          = Agiorgitiko
| color         = Noir
| image         = AGIORGITIKO.jpg
| caption       = <!-- Caption of image         -->
| species       =''[[Vitis vinifera]]''
| also_called   = Aghiorghitiko, Mavro Nemeas, St. George, [[#Synonyms|and other synonyms]]
| origin        = [[Nemea]]
| hazards       = <!-- Viticultural hazards     -->
| regions       = [[Greece]]
| wines         = 
}}

'''Agiorgitiko''' ({{langx|el|Αγιωργίτικο}}; also known as Aghiorghitiko) 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 [[Macedonia (Greece)|Makedonía]] (Macedonia).<ref name="Wine Grapes">J. Robinson, J. Harding and J. Vouillamoz ''Wine Grapes - A complete guide to 1,368 vine varieties, including their origins and flavours'' pgs 10-11 Allen Lane 2012 {{ISBN|978-1-846-14446-2}}</ref>

One of the more commercially important [[Indigenous (ecology)|indigenous]] Greek varieties, it can exhibit a wide range of characteristics, from soft to very [[grape tannins|tannic]], depending on factors in the growing and [[winemaking]] processes.<ref name="Greece">{{cite book | author = Konstantinos Lazarakis | title = The Wines of Greece | year = 2005 | publisher = Sterling Publishing Company | isbn = 1-84000-897-0 | pages = 69–70}}</ref> 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 [[rosé]]s of [[oak (wine)|oak]]-aged red wines. The wines are known for their high level of fruitiness but tend to lack some acidity and [[body (wine)|body]].<ref name="Oxford pg 7">{{cite book | editor = J. Robinson | title = The Oxford Companion to Wine | edition = 3rd | page = [https://archive.org/details/oxfordcompaniont00janc/page/7 7] | publisher = Oxford University Press | year = 2006 | isbn = 0-19-860990-6 | url-access = registration | url = https://archive.org/details/oxfordcompaniont00janc/page/7 }}</ref>

The red wine produced from the grape is characteristically spicy with notes of [[plum]]. It has low [[acidity (wine)|acidity]] but good [[fruit (wine)|fruit]]iness and [[color (wine)|coloring]].<ref name="Clarke pg 34">{{cite book | author = Oz Clarke | author-link = Oz Clarke | title = Encyclopedia of Grapes | page = 34 | publisher = Harcourt Books | year = 2001 | isbn = 0-15-100714-4}}</ref>

Agiorgitiko is generally planted in dry, infertile soil to encourage the production of fewer but more concentrated grapes, ripening after mid-September.<ref name="Greece"/>