Aglianico
Aglianico is a red wine grape introduced in southern Italy by the Greeks at 600 BC.
It mainly grows in the Campania, Basilicata and Puglia Regions.
Aglianico Flavors
Red and Black Fruit, Cherry, and Plum are typical Aglianico flavors.
Hints of Herbs, Flowers, and White Pepper.
 Strawberry |
 Red Cherry |
 Black Cherry |
 Blueberry |
 Plum |
 Herbs |
 Violets |
 White Pepper |
Tertiary Flavors from Aging:
 Oak |
 Coffee |
 Leather |
 Tobacco |
Aglianico Profile
Aglianico, often referred to as the "Barolo of the South," is a robust and full-bodied red wine known for its high tannins, acidity, and complex flavors.
| BODY: | Full |
| TANNINS: | High |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 13-14% ABV |
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Serving temperature: 17-18°C (63-64°F) |
The Ideal Glass for Aglianico
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The Bordeaux Glass was designed for enjoying fuller-bodied, tannic red wines. They are taller than other red wine glasses, and has a slimmer bowl. The tall size allows the bouquet of the wine to develop, smooth out rough edges, play down tannins, and allow the wine to achieve balance. The slimmer bowl directs the wine to the back of your mouth for a maximum taste. |
Aglianico Food Pairing
Aglianico's versatility allows it to be paired with a range of rich and hearty dishes, particularly those featuring bold flavors and savory, earthy ingredients.
 BBQ |
 Truffles |
 Salami |
 Mushrom |
 Duck |
 Goose |
 Lamb |
 Stew |
 Wild Boar |
 Deer |
 Venison |
 Red Meat |
BBQ and Red Meat
BBQ: BBQ'd Rib Eye. BBQ'd Porterhouse. Spare Ribs. Short Ribs. Braised Beef. Carne Asada. The smoky, savory flavors of barbecued meats work well with the deep, smoky undertones in some Aglianico wines.
Grilled or Roasted Lamb: The rich, gamey flavor of lamb pairs beautifully with the wine's bold tannins. Roast Lamb Shoulder. Lamb Shanks.
Steak: A hearty, well-marbled steak is a classic pairing with Aglianico's firm structure.
Spicy Sausages: Particularly those with herbs like fennel or oregano that echo the wine’s savory notes.
Game
Wild Boar / Venison: The strong, earthy flavors of game match Aglianico’s robust profile. Venison Burger.
Duck Breast or confit will enhance the wine's fruit and spicy notes.
Tomato-Based Sauces
Osso Buco: This classic Italian braised veal shank dish, often served with a tomato-based sauce, pairs wonderfully with Aglianico's acidity.
Other: Chili con Carne. Pasta with Meat. Spicy Meatballs.
Rich Stews
Oxtail Stew. Beef Stew. Lamb Stew. Pork Stew. Rabbit Stew.
Ragu: A hearty, slow-cooked meat ragu over pasta can highlight the wine's fruit and earthy notes.
Danobe: Frenche beef stew made with carrots, celery, onions and mushrooms.
Mushroom-Based Dishes
Mushroom Ragu. Roasted Mushrooms.
Truffle Risotto: The earthy flavors of truffles and mushrooms complement the wine's minerality and savory character.
Mushroom Ravioli: Brings out the wine's depth and enhances its herbal undertones.
Hearty Pasta Dishes
Pasta all'Amatriciana: The tomato, guanciale, and pecorino in this Roman pasta dish can match the wine's acidity and tannic structure.
Lasagna: A rich, layered lasagna with béchamel and meat sauce pairs well with the wine's full body and acidity.
Southern Italian Dishes
Slow Cooked Lamb Shoulder. Rosted Chicken with Olives. Veal Involtini (Veal Rolls). Italian Cheese Board.
If You Like Aglianico
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Aglianico DOC(G)s
Aglianico del Vulture DOC (Basilicata)
- Region: Basilicata
- Grapes: Min 100% Aglianico
- Alcohol: Min 12.5%
- Aging: Min 10 moths
Aglianico del Vulture Superiore DOCG (Basilicata)
- Region: Basilicata
- Grapes: Min 100% Aglianico
- Alcohol: Min 13.5%
- Aging: Min 3 years (Min 12 months in barrel)
- Riserva: Min 5 years (Min 18 months in barrel)
Aglianico del Taburno DOCG (Campania)
- Region: Campania
- Grapes: Min 85% Aglianico
- Alcohol Rosso: Min 12%
- Alcohol Riserva: Min 13%
- Aging: Min 2 years
- Riserva: Min 3 years (12 months in barrel)
Taurasi DOCG (Campania)
- Region: Campania
- Grapes: Min 85% Aglianico
- Alcohol Rosso: Min 12%
- Alcohol Riserva: Min 12,5%
- Aging: Min 3 years (12 months in barrel)
- Riserva: Min 4 years (18 months in barrel)
About Aglianico
Aglianico is considered one of the 3 Italian Noble Grapes together with Nebbiolo and Sangiovese.
It is a red wine grape introduced in Southern Italy by the Greeks 600 BC.
In fact the name Aglianico comes from Ellenico, the italian word for "Greek".
Aglianico is known as the Barolo of the South and costs half the price.
Aglianico grows almost exclusevly in the regions of Campania and Basilicata in southern Italy, where 3 volcanos: Vesuvio and Roccamonfina in Campania, and Vulture in Basilicata have created a unique terroir for the grape.
Aglianico grape ripens late and can be harvested from late October to early November. This makes Aglianico the last grape to be harvested in Italy, at the same time as Valtellina grapes in the alpine valley of Valtellina in Northern Italy.
Aglianico vineyards are usually located at 400 to 600 mt altitudes and the terroir in Southern Italy is a blend of volcanic and calcareous rock with limestone.
DNA studies show that Aglianico is similar to grapes such Syrah, Teroldego and Negroamaro.