General Description: Aglianico (pronounced ah-LYAH-nee-koh) is a black grape grown primarily in the southern regions of Italy, notably Basilicata and Campania. It is considered one of Italy’s three great grape varieties, known for producing Taurasi and Aglianico del Vulture, which are among Italy’s most esteemed wines. This variety is celebrated for its ability to produce full-bodied wines with firm tannins and high acidity, lending them extraordinary ageing potential. Aglianico vines thrive in volcanic soils, contributing to the wine’s complex mineral and smoky notes, alongside rich berry flavours.
Primary Flavours:
- Black cherry
- Blackberry
- Plum
- Pepper
- Leather
- Earthy minerals
Taste Profile:
- Sweet-Dry: Dry
- Body: Full body
- Tannins: High
- Acidity: High
- ABV range: Typically 13% to 14.5%
Handling: Aglianico wines are best decanted for several hours to soften their robust tannins and enhance their complex aromas and flavours. They should be served at a temperature of 18°C to 20°C. Wines made from Aglianico, especially those designed for ageing, can benefit significantly from cellaring, evolving to develop more nuanced and softer profiles over time.
Food Pairing Suggestions: The robust nature of Aglianico makes it an ideal match for rich, hearty dishes such as roasted or grilled red meats, game, and earthy stews. It pairs splendidly with dishes seasoned with herbs and spices, reflecting the wine’s own herbal and spicy notes. Aglianico also complements hard, aged cheeses and charcuterie, making it a versatile choice for dining occasions that call for a wine of depth and intensity.