[1] One of the more commercially important indigenous Greek varieties, it can exhibit a wide range of characteristics, from soft to very tannic, depending on factors in the growing and winemaking processes.

[2] The grape is typically made as a varietal, though it is notably blended with Cabernet Sauvignon in the area around Metsovo to make the table wine traditionally called katoi.

[1] The grape is a late budding and ripening variety that is prone to produce high yields if not kept in check by winter pruning or green harvesting.

In addition to its susceptibility to numerous grapevine viruses, Agiorgitiko is also very sensitive to fungal infection from botrytis bunch rot, downy and powdery mildew.

In order to limit yields, Agiorgitiko is often densely planted in poor vineyard soils but growers need to be mindful of the variety's sensitivity to potassium deficiency.

Here the grape is only variety permitted in the Oeni Onomasias Proelefseos Anoteras Poiotitas (OPAP) (a designated wine region similar to the French Appellation d'origine contrôlée (AOC) system).

[7] Tom Stevenson notes that some examples can "be spoiled by dried-out or dead fruit" that is harvested too late, with too little acidity, at excessively ripe levels.

[10] According to the Wine & Spirit Education Trust (WSET), the best examples of Agiorgitiko tend to have moderate to low acidity, with a deep, ruby color, red fruit aromas and a sweet spicy note.

The variance in quality of Agiorgitiko from the different vineyards around Nemea have led some Greek wine producers to investigate developing a cru classification system.