One of the best Greek red grapes known for its fruity aroma is the Agiorgitiko variety. The extract produces a deep dark red colour with velvety tannins that finely blend to produce superior full-bodied reds that age well in oak barrels. Its fruity flavour is reminiscent of blackcurrants, forest berries and damson, and the palate is a cross between a French cabernet, merlot and spice, with a hint of oak from its aging in oak. Agiorgitiko matures in late September, early October and produces productive vigorous vines with grapes in relatively tight clusters. The blend is named after the small church of St. George or Aghios Giorgios of Nemea, the region where this variety is widely produced.

The Greek grape variety roditis is grown chiefly in the northern Peloponessos but is widely, if sporadically, present as far north as the Greek province of Makedonia. Roditis is actually a family of closely-related grapes varying in skin color from pink to red. Typical Roditis vineyards contain a similar combination, although serious producers have developed a preference for isolating and vinifying distinct clones on the basis of quality or character, the most highly regarded being the Alepou. High elevations, northern exposure and mitigating winds from the Gulf of Corinth make areas in the Peloponessos naturally favorable environments for the culltivation of the variety. Low-yield fruit and state-of-the-art equipment and philosophies to eke out the utmost acidity and most refined features of the variety create the best roditis wines – refreshing light and smooth on the palate with citrus flavours and a pleasant after taste. When combined with chardonnay, the wine becomes much fuller in taste and the after taste longer and richer, yet remains light and smooth.