Type of Wine: Full-bodied wine with high levels of acidity and tannins.

Origin: Along with Sangiovese and Nebbiolo, Aglianico is considered by many to be one of Italy’s three noble grape varieties. It was believed that Aglianico was first cultivated in Greece by the Phoenicians and then transplanted to Southern Italy in the 7th century B.C. The grape was called Ellenico (the Italian word for Greek) until the 15th century when it formally got its current name. In Ancient Rome the grape was the principal component of the world’s earliest wine called Falernian. The most sought after productions of Aglianico are from Mount Vulture, an extinct volcano in the Campania region of Southern Italy. These wines are often referred to as the Barolo of the South.

Color: Aglianico makes a beautifully deep garnet wine that deepens over time with barrel aging.

Description: Aglianico has a fairly intense nose of chocolate and black plums. On the palate it is dry—the wine is more rustic with more earthy / game tones than fruity and floral.

Aging: Wines made from Aglianico tend to be full bodied with firm tannins and high acidity, making this a wine with tremendous potential for aging. Due to the rustic nature of the wine, up to 15% of the grape Piedierosso is used to soften the edges of the wine. Ideally the wine will stay in oak barrels for a minimum of 12 to 15 months.

Best Location: As in Campania, sunny and warm climates with cool nights are optimal for the grapes. Equally important are low fertility, rocky soil sites.

Planting: The grapes were planted with northern and eastern exposures. These aspects provide the benefit of a cool down period from the intense summer heat. These cooler temperatures allow for the grapes to “rest” and not deplete the vines of their acids and flavor compounds through avoiding over-respiration. The grapes have a tendency to ripen very late with harvests as late as November. Low yields are essential for excellent Aglianico wines.

Food Pairings: Aglianico pairs with a wide variety of game, like venison, lamb and fowl.

See our general thoughts on food and wine pairings  

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