Nemea in northeastern Peloponnese. 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). In Nemea, the grape is only used for red wine production with its use in making rosé styles of wine prohibited. Around the town of Metsovo in Epirus, the grape is often blended with Cabernet Sauvignon. According to Master of Wine Jancis Robinson, some of the "most serious examples" of Agiorgitiko come from the higher altitude vineyards (up to ) of the Asprokampos plateau around Nemea and in the hills (between to ) around Koutsi in Corinthia. Styles Agiorgitiko is a very versatile grape variety that can be made in a wide range of styles from light rosés to soft, fruity reds made by carbonic maceration in a style similar to the French wines of Beaujolais, to very tannic wines with spicy, red fruit aromas and the potential to age. At its most extreme, Agiorgitiko wines have the potential to be very low in acidity, high alcohol and high in phenolics with both issues requiring the winemaker to make decisions on how to handle these components in order to make a balanced wine. The small berries and thick skins of the grape contribute to high phenolic levels of Agiorgitiko which leads the wine needing very little maceration time in order to extract the deep, dark color associated with the grape. It also contribute to the tannin levels and the grape's ability to handle the effects of oak aging in the barrel. According to wine expert Karen MacNeil, some examples of Agiorgitiko can be lush and "almost Port-like" with spicy, peppery flavors. Oz Clarke notes that the quality of Nemean wine made from Agiorgitiko is highly dependent on the individual skill of the winemaker and that "Only an example whose burly, rugged power has not been diminished by oxidation and lazy winemaking will age properly". 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. 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. These examples tend to come from vineyards planted in the middle range of