Agiorgitiko is a classic Greek red grape variety known for its deep red colour, intense aromas and full-bodied taste. It is grown in Peloponnese, where it is used to make a range of light- to full-bodied dry and sweet wines.

Agiorgitiko's thick-skinned berries create a deep red colour in the finished wines. Its aromas are reminiscent of red fruit and spices, while its taste profile usually has tannic structure, medium acidity and pronounced flavours of plum, raspberry, clove and black pepper.

Agiorgitiko is mainly grown in the Nemea region of the Peloponnese, though it has been planted in other parts of Greece such as Attica, Euboea and the Cyclades islands. Agiorgitiko is a vigorous and low-yielding variety, and it is generally planted in rocky, clay-limestone soils. It is typically harvested in late September or early October and requires careful winemaking techniques to ensure the best expression of its aromas and flavours. In Nemea, Agiorgitiko is used to make dry, full-bodied red wines that are characterised by their intense aromas of red fruit and spice. In other regions, it is used to make lighter-bodied, more approachable wines with delicate aromas and flavours. Agiorgitiko's full-bodied character and robust aromas and flavours make it a great match for food. It pairs particularly well with grilled meat, game and aged cheese.

Agiorgitiko is known as the "Blood of Hercules" due to its deep red colour and its association with the mythical Greek hero.