Monemvasia Winery is based in Laconia, Peloponnese, Greece. The winery was founded in 1997 by the Tsimbidi family, whose goal was to revive traditional local grape varieties - Agiorgitiko and Mavroudi - and the ancient wine heritage of Monemvasia. Monemvasia’s name comes from the historic medieval town of Monemvasia, and their “Voltes” range is named after the twisting mountain paths that lead to the upper citadel.

The Peloponnese, a large peninsula in southern Greece, has a long history of viticulture dating back thousands of years. Its diverse landscapes, from coastal plains to mountainous terrain, create varied microclimates ideal for growing a wide range of grape varieties. Summers are hot and dry, while winters are mild and wet, providing a climate well-suited to both indigenous and international grapes. Soils are equally varied, ranging from limestone and clay to sandy and volcanic substrates, giving each vineyard site a unique character.

The region is particularly known for indigenous red varieties such as Agiorgitiko, Mavroudi and Mandilaria, which produce wines with rich fruit, spice and age-worthy structure. Whites are often made from Roditis, Assyrtiko and Moschofilero, offering fresh acidity and aromatic lift. Peloponnese wines range from approachable everyday bottles to premium, terroir-driven expressions. The region is increasingly embracing organic and sustainable viticulture, and modern winemaking techniques complement its traditional heritage. Wine tourism is growing, with vineyard tours, tastings and local gastronomy providing a full sensory experience of Peloponnese’s viticultural diversity.

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.