Aglianico is often referred to as the ‘Barolo of the South’ due to its ripe, yet firm tannin structure and its savoury aromas. It is found in multiple wine regions of Southern Italy but reaches it best quality in Campania and Basilicata where it is well-known in the appellations of DOCG Aglianico del Taburno, DOCG Taurasi and of course DOCG Aglianico del Vulture.
A synonym that is often used is ‘Ellanico’, which means Greek. For centuries it was believed that the grape was introduced by the ancient Greeks, but DNA research has shown no link to modern day Greek varieties. Leaving the origin of Aglianico still a mystery to be solved. The grape reaches high number of tannins in its wine, along with a high level of acidity, making Aglianico perfect for aging. Some of the wines won’t reach a softer level of tannins until ten years. Aglianico thrives growing on the volcanic soil and hot climate of the south, developing black fruit aroma’s, smoke and earthy notes. It ripens late in the season and it thick skin ensures a certain resistance to different diseases, especially mildew.
Further plantings can be found in Calabria and Sicily, and even in Australia, the US and Argentina. For the last three countries, Aglianico is mostly planted in an experimental phase, due to providing an answer for climate change.
Aromas
Ripe aromas of black fruit, such as black plums, dark cherries and blackberries. The Aglianico is mostly known for its savoury notes such as cured meat, smoke, old leather, flint, burned coffee and cloves. Both in the nose and in the aftertaste it has highly remarkable notes of black pepper.
Wine type
No doubt this is a bold and firm red wine.
Colour
Depending on the level of aging, the colour can be perceived as medium to deep garnet red.
Food matching
When matching food with Aglianico, it is always important to be mindful that the flavour intensity of the dish is as high as the intensity of the Aglianico wine. Looking at the local Italian cuisine there are many of available options such as Ossobuco, Ragù Napoletano with meat sauce made of beef, Tagliata di Manzo where the ribeye is cut and served with rucola and parmesan cheese, and Cuòppo di Terra the popular street food of Naples made with meat and vegetables.
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