One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. Operating from two different wineries in the important wine growing regions of Nemea and Santorini, they have earned a reputation for making cutting-edge wines. Gaia's main aim is to explore the boundaries and present the potential of the indigenous Greek grape varieties to wine enthusiasts worldwide.

Nemea, located in the northeastern Peloponnese, is one of Greece’s most important and historic wine regions. Renowned primarily for the red grape Agiorgitiko, Nemea boasts a landscape of rolling hills and varied altitudes ranging from 250 to 800 metres, allowing for a wide expression of styles. The climate is Mediterranean, with hot, dry summers and mild, wet winters, though higher elevations benefit from cooler temperatures.

Agiorgitiko dominates the vineyards, producing wines known for their deep ruby colour, velvety tannins, and rich flavours of red berries, plum, and sweet spices. Styles range from fresh, unoaked expressions ideal for early drinking to structured, oak-aged versions with excellent ageing potential. Rosé and dessert styles are also produced.

Increasingly, producers are exploring single-vineyard bottlings and sustainable practices, highlighting the region’s potential for complexity and terroir-driven wines. Nemea’s wines offer a compelling combination of tradition and modern quality, making it a standout region in Greece’s evolving wine landscape.

Agiorgitiko, often referred to as the “Blood of Hercules,” is one of Greece’s most important and versatile red grape varieties. Native to the Nemea region in the northeastern Peloponnese, Agiorgitiko has a long history and is deeply linked to Greece’s winemaking heritage. Its adaptability to different soils and climates makes it suitable for a wide range of styles.

Viticulturally, Agiorgitiko is a late-ripening variety that thrives in warm, dry conditions but can be sensitive to disease and yield variability. It performs best in the clay-limestone soils and moderate elevations of Nemea, where cooler nights help retain acidity and enhance aromatic expression.

Agiorgitiko is primarily grown in Greece, with small plantings in countries like the United States and Australia as interest in Greek varieties expands. It produces wines ranging from light, fresh rosés to deep, age-worthy reds. Young wines often display juicy red fruit, such as cherry and pomegranate, with floral notes and soft tannins. Barrel-aged versions develop complexity, showing darker fruit, spice, and earthy undertones.

With its natural elegance, moderate acidity, and broad stylistic range, Agiorgitiko is considered the flagship red of southern Greece—offering both approachability in youth and impressive ageing potential in structured, premium bottlings.