The Peloponnese peninsula is mountainous; agriculture is barely possible, but in a few places viticulture and the cultivation of olive trees is possible. There are three key vineyard regions: Pátra, Mantinía and Neméa, with the latter making some quite remarkable red wines. The Peloponnese can boast an astonishing range of micro-climates, which is reflected in the corresponding diversity of wine styles. In Neméa, in the east, the focus is on reds made from Agiorgitiko. The wines vary in style from powerful, rich and tannic to lighter and more elegant, but many showcase class and longevity. There are a few plantings of Cabernet Sauvignon but only wines made solely from Agiorgiyiko may carry Neméa PDO. Mantinía is home to a fresh, fragrant white wine made from Moschofilero, which is widely planted in the hills around Tripoli. These wines tend to be intensely aromatic and reminiscent of Muscat and Gewürztraminer. Viticulture also flourishes in Pátra along the Gulf of Corinth. Pátra is where the native white grape Roditis excels but it is also well known for its great value fortified red wine, Mavrodaphe.
