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Aglianico has been called the Nebbiolo of the south. Both are late-ripening, and capable of growing successfully only in very limited areas. Both are also tannic, acidic varieties which typically require many years before their wines are approachable and mature enough to enjoy. Over the years Aglianicos have developed from harsh and overpowering wines to full-bodied, tannic and complex.
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Originally brought to Italy by the Greeks in the 6th century B.C.,
Aglianico was famous in the ancient world for it's part in Falernum, a
wine revered by kings and poets. Today it is making a comeback after
nearly being wiped out by Phylloxera in the 19th century. A late
ripening varietal, Aglianico boasts inky-black depths of color, fiery
tannins and a firm structure. Aromas and flavors of black fruits,
smoke, dark chocolate and even iron are common. Young Aglianicos have a
tendency to be harsh and bold, but new world wine-making has made the
better examples more approachable at an early age. Aglianico is a long
lived varietal, with better examples improving in bottle for decades.
Aglianico Grapes
Aglianico is southern Italy's greatest grape, with the best expressions
coming from the D.O.Cs Taurasi in Campania and Aglianico del Vulture in
Basilicata, where it grows in the volcanic ash on the slopes of Mount
Vulture. It can also be found in the warm climates of Riverland (South
Australia) and Nemea (Eastern Greece). It is a good match for roasts
and game.
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