The Agiorgitiko grape is a Greek variety used to make red wines. Here, grapes grown in the mountainous Koutsi and Asprokampos regions of Nemea, are harvested, processed, and directed into vats, where the grape skins remain in contact with the must for 14-18 hours.  This gives the wine its final rosy hue. Its fruity aromas are dominated by cherry and gooseberry –  typical of the Agiorgitiko grapes. Like most rose this pairs well with a wide range of food - white meat and pasta are particularly good.