Aglianico is a red grape variety from southern Italy, especially Campania and Basilicata. It is known for deep colour, high acidity, firm tannins and substantial ageing potential. The grape is sometimes nicknamed the “Barolo of the South” because of its structure and ability to develop complex aromas over time, although its regional identity and flavour profile are distinct from Nebbiolo.
Important appellations include Taurasi DOCG in Campania and Aglianico del Vulture DOC and Superiore DOCG in Basilicata. Taurasi is often made in a structured style with significant ageing potential, while Vulture wines reflect the volcanic soils and varied elevations of the area. Aglianico is also grown in other parts of southern Italy.
Typical aromas include black cherry, plum, blackberry, smoke, leather, black pepper, dried herbs and earth. Aglianico generally has full body, high tannin and high acidity. With bottle age, the tannins can soften and more savoury, tobacco and leather notes may develop.
Aglianico pairs well with braised lamb, game, ragù napoletano, grilled beef, roasted pork and aged cheeses. Its structure benefits from rich, savoury dishes with protein and fat.
Example: serve Taurasi with slow-braised lamb or beef ragù, or pair Aglianico del Vulture with grilled sausages and aged cheese.
Both varieties can produce high-acid, tannic wines with ageing potential. Nebbiolo is associated with Piedmont and often has a paler colour with rose, tar and red-fruit aromas, while Aglianico is generally darker and more associated with black fruit, smoke and earthy notes.
Chef’s note: young Aglianico can be very tannic. Allow for bottle age or pair it with dishes that have enough richness and flavour.
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