An Overview Aglianico

The black Aglianico grape is grown in two regions of Southern Italy, Basilicata and Campania. These regions east of Naples are rich in volcanic soils. The result is a full-bodied red wine with notes of white pepper, leather, cured meat, and black fruits. When aged, Aglianico develops soft aromas of sun-tanned leather and dried figs. This wine is tannic, dense, and very concentrated. And although this grape can take a while to open up, it ages very well for decades. This is a very rustic wine with earthy flavors and aromas. There are three primary production areas that define the wide range of flavors, textures, and aromas that can be achieved by the Aglianico grape.

Producing Regions

Within the two regions of Campania and Basilicata, there are three primary production zones with the highest Italian wine classifications. While the volcanic soils are what set Aglianico apart from other wines, each production area puts out wines with unique expressions. Wines from the Taurasi region are the most floral, with aromas of sour cherries and rose dominating. Most wines from Taurasi need more time to age in order for the acidity and tannins to settle down. Aglianico del Vulture wines tend to have berry and plum expressions. They have an earthy flavor with hints of espresso or coffee. Aglianico del Taburno wines are definitely the most rustic. Expect a leather aroma along with earthy, herbal flavors. These are typically the most affordable Aglianico.

 History

The history of Aglianico dates back to ancient Greece. It’s believed to have been originally cultivated by the Phoceans and brought to Italy by settlers. It was moved from Cumae to the Campania and Basilicata regions. The grape was originally called “Ellenico,” which is the Italian word for “Greek.” It acquired the named Aglianico in the 15th century. More recently, this wine has been planted in other, predominantly warm regions such as California, Texas, and Australia.

Patience is Key

Some of the best-made Aglianico wines don’t fully open up until after 10 years or longer. In time, however, the tannic structure begins to soften and its acidity drops. What’s revealed are layers of sweet fruit and floral aromas blended with savory, smoky flavors.  Producers who understand the unyielding nature of this grape will shoot for a fresher wine that’s easier to drink. The levels of acidity and tannins lend this grape to modern winemaking techniques such as oak aging. These techniques result in a rich, ripe wine with lower acidity and a moderately high alcohol level.

When Paired With Food

The high tannin levels and acidity of Aglianico make it perfect for rich meats with higher fat content. More specifically, it pairs well with beef brisket, barbecue beef, smoked pork, venison, prime rib, or carne asada.  If you’re wanting to pair it with cheeses, cheddar, Monterey jack, asiago, provolone, and pecorino work well. Good vegetable pairings include Portobello mushrooms, baked beans, lentils, purple potatoes, arugula, kale, and tempeh. Seasonings like garlic, black pepper, oregano, cumin, soy sauce, and clove all compliment Aglianico very well too.