Structure
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: raspberry, pomegranate
Palate: butter caramel, raspberry
Brilliant reddish young Agiorgitiko with medium-intensity aromas of clarity and finesse, soft and fruity on the palate with round tannins and a medium finish.
What it pairs with
-
Pastitsio
Round tannins and soft red fruit slide under the baked pasta and cinnamon-scented mince. -
Grilled chicken with lemon
The wine is light enough on tannin to sit beside white meat, and the raspberry note echoes the char. -
Charcuterie board
Pomegranate freshness cuts through cured fat; served cool, it works as a lunch red.
Facts
- Producer
- GAIA Wines · visiting guide
- Grapes
- Agiorgitiko (100%)
- Classification
- PGI Peloponnese
- ABV
- 13.0%
- Price
- €7-9 at retail
Frequently asked about Monograph Agiorgitiko
What does Monograph Agiorgitiko taste like?
GAIA describes a brilliant reddish hue with medium-intensity aromas of particular clarity and finesse. The palate is soft and fruity with round tannins and a medium finish, showing raspberry, pomegranate and butter caramel.
Should Monograph Agiorgitiko be chilled?
GAIA gives a serving temperature of 10 to 12 degrees Celsius, cooler than a typical red, which suits its light tannin structure and fresh red fruit.
Where does Monograph Agiorgitiko come from?
The fruit comes from a low-yielding Nemea vineyard at 500 metres of altitude, with maximum yields of 1,200 kilos per hectare, bottled as PGI Peloponnese.
What food pairs with Monograph Agiorgitiko?
Pastitsio, grilled lemon chicken and a charcuterie board all suit a young, round, low-tannin red served slightly cool.