Aglianico

Aglianico is a dark-skinned grape variety native to Southern Italy, widely grown in Basilicata and Campania with smaller plantings in Puglia, Molise, and Calabria. The name is thought to reflect ancient Greek influence in the region, a hallmark of Magna Graecia, and is often associated with the grape’s ability to produce age-worthy wines.

Viticulture and wine style: Aglianico grapes are late ripeners with thick skins, producing wines of deep color, high tannins, and high acidity. The wines typically require aging to mellow the tannins and develop complexity. In the best sites the wines gain complexity of dark fruit, spice, tobacco, leather, and mineral notes.

Regions and notable wines: In Campania, Taurasi is the most famed expression of Aglianico, renowned for structure and aging potential. In Basilicata, wines from Mount Vulture, commonly labeled Aglianico del Vulture, are a major expression; Aglianico del Taburno in Campania is another notable DOC. The grape is used both in single-varietal bottlings and in regional blends.

Agriculture and winemaking: The grape is drought-tolerant but sensitive to rot in wet years; viticulture emphasizes sun exposure and good drainage. Winemaking ranges from stainless steel fermentation with careful extraction to oak aging; many examples benefit from several years in bottle.

Food and aging: Aglianico wines pair well with robust dishes such as grilled or roasted meats, game, and aged cheeses. With age, they develop complexity and softened tannins, often requiring a decade or more to reach peak.