At the table with Agiorgitiko by Gaia 2024
Pork souvlaki, moussaka, spiced lamb skewers, pasta with tomato and sausage sauce, kefalograviera.
Our wines for
Let's talk little, let's talk wine
Agiorgitiko by Gaia 2024Gaia
Agiorgitiko by Gaia comes from selected vines in the hills of Koutsi, in Nemea, in the north-east of the Peloponnese. This semi-mountainous sector, renowned for its well-drained limestone soils, gives low yields. The vines, around 15 years old, are grown without irrigation on a ten-degree slope facing west-south-west. These conditions produce small bunches of thick-skinned berries, rich in fruit and spicy notes.
The grapes come from mature, low-yielding vines, harvested at full ripeness. After vinification, the wine is aged for 6 to 8 months in 500- to 550-litre French oak barrels, which bring structure without masking the fruit. It then rests for 3 to 6 months in bottle before release.
This wine reveals notes of black cherry, blackberry, plum, gooseberry, caramel, cinnamon, pepper and vanilla. Ripe fruit dominates, lifted by sweet spices and discreet oak. The palate, supple and velvety, offers generous black fruit, soft tannins and a spicy, gourmand finish.
Where are we traveling?
PeloponneseGreece
It lies in southern Greece, forming the vast peninsula joined to the mainland by the narrow Isthmus of Corinth — cut through by a canal in 1893 — and washed by the Ionian, Mediterranean and Aegean seas. The vineyards are spread over an immense, rugged territory, from sun-scorched coastal plains to the high plateaus of Mantinia and Nemea, by way of the steep slopes of the Taygetus and the green valleys of Arcadia, between sea level and more than 800 metres. Its wine history reaches back to the very roots of Western civilisation: it was here, at Mycenae and Tiryns, that the earliest traces of winemaking in Europe were discovered, dating back more than 3,000 years BC, and it was in the Peloponnese that the cult of Dionysus reached its full extent. Birthplace of the Olympic wine served at the ancient Games and a major exporting land under the Byzantine Empire, the region sank into winemaking oblivion during the centuries of Ottoman occupation, before a slow revival in the 20th century, accelerated since the 1990s by a new generation of winemakers trained abroad, determined to restore the prestige of this historic cradle. The climate varies considerably with altitude and exposure, from frankly hot and dry Mediterranean on the coasts to semi-continental and cool on the high inland plateaus, where cool nights and mountain winds give the grapes a slow ripening and a natural acidity that the coast cannot offer. The soils are just as diverse, from the iron-rich red clays of Nemea to the limestone and marl of Mantinia, by way of the alluvium of the coastal plains and the schist of the mountain slopes. The Peloponnese has established itself as the driving force of the Greek wine renaissance thanks to its Agiorgitiko from Nemea, velvety, generous reds with aromas of black cherry, spice and bay leaf, its Moschofilero from Mantinia, aromatic whites sparkling with freshness and notes of rose, lychee and white pepper, its Mavrodaphne of Patras, fortified sweet wines of sumptuous richness, and a growing constellation of ambitious cuvées made from rare grape varieties such as Kydonitsa, transplanted Assyrtiko or Mavroudi, testimony to a peninsula that is at last claiming the place that five millennia of winegrowing had destined for it.
The little history of the country
Greece
Long known as small table wines, notably with Retsina, a white wine infused with pine resin, Greek wines have increased in quality over the last 20 years. The history of wine is as old as that of Greece. More than 3000 years ago, traces of the oldest grape presses in the world were found on the island of Crete.
After stagnation throughout the 20th century, Greek wines experienced a dazzling improvement from a quality point of view thanks to its entry into the European Union, the training of young oenologists in very good European schools and particular attention to international demand. She does not want to take the easy route by using mainly great French grape varieties such as Chardonnay or Cabernet Sauvignon which would greatly facilitate export. Nowadays, Greece wants to continue to cultivate and introduce its ancient grape varieties, which number around 300 in the territory.
The very first thing to understand is that Greece is much more diverse in terms of climate than most people think. The country clearly has everything from arid Mediterranean islands to humid, mountainous pine forests that receive snowfall in winter. With such a diverse climate, you can expect Greek wines to be very varied as well. So, one of the best ways to get an idea of Greek wine is to divide the country into four overall wine-growing zones based on their climate: Northern Greece (humid climate), Aegean Islands (arid climate). ), Central Greece and Southern Greece (Mediterranean climate). The potential and reputation are greatly underestimated today in the eyes of the general public, which may bring pleasant surprises!
All about Agiorgitiko by Gaia 2024
At what temperature should Agiorgitiko by Gaia 2024 be served?
Between 15 and 17 °C.
How long can Agiorgitiko by Gaia 2024 be kept?
Ageing potential: 1 to 5 years, until around 2029. Store the bottle lying down, away from light, at around 12 °C.
Which grapes make up Agiorgitiko by Gaia 2024?
Grapes: 100% Agiorgitiko. Origin: Peloponnese, Greece. Alcohol: 13%.
What to serve with Agiorgitiko by Gaia 2024?
Agiorgitiko by Gaia 2024 pairs well with lamb and white meat. Our dish ideas are in the food pairing box at the top of the page.