Aglianico is southern Italy's great red grape: dark, powerful and with enough acidity and tannin to age for many years. Here you will find Taurasi and Irpinia Aglianico from Campania, Aglianico del Vulture from Basilicata and Aglianico from Puglia and Molise, plus rosé and sparkling wine made from the grape.
Aglianico wine: the Nebbiolo of the south
Aglianico is often called the "Barolo of the South", and the comparison holds in one important way: like Barolo, the grape gives wines with high acidity, firm tannin and a long life in the cellar. It buds early but ripens late, and in the high vineyards of Irpinia it is usually picked at the end of October or in November.
The origin of the name is disputed: the old link to "hellenico" (Greek) is not supported by DNA studies, and the name only appears in writing in the 16th century.
In the glass you find dark cherry, plum and blackberry, often with tobacco, leather, liquorice and a smoky, mineral note from the volcanic soils. After five to ten years the tannins soften and dried flowers and spice come through.
Taurasi, Irpinia and Aglianico del Vulture
Taurasi DOCG is the grape's most famous appellation. The wine comes from the hills around the village of Taurasi in the province of Avellino and must contain at least 85% Aglianico. It is aged for at least three years, one of them in wood, and a Taurasi Riserva for at least four years, with 18 months in wood.
Irpinia Aglianico and Irpinia Campi Taurasini are DOC wines from the same area with shorter ageing rules. They tend to be fruitier and ready sooner, and many producers treat them as a way in to their Taurasi.
Aglianico del Vulture grows on the slopes of Monte Vulture, an extinct volcano in Basilicata. The Superiore wines have had their own DOCG since 2010. Vulture wines are often a little more floral and juicy than Taurasi, with a clear mineral edge. Aglianico del Taburno near Benevento is the grape's third DOCG.
Beyond the classic areas there is Aglianico from Castel del Monte in Puglia, where Tormaresca makes Bocca di Lupo, and in blends from Molise and the Amalfi Coast, where Marisa Cuomo pairs the grape with Piedirosso in her Furore and Ravello reds.
Taurasi and Aglianico producers
Mastroberardino in Atripalda is the family that kept faith with Taurasi after the Second World War, when many others gave up on the grape. Their Taurasi Riserva Naturalis Historia is a classic, long-lived wine. Feudi di San Gregorio in Sorbo Serpico stands for a more modern style with its Taurasi and Serpico, and Tenute Capaldo makes the Taurasi Riserva Gulielmus.
Quintodecimo was founded by oenology professor Luigi Moio at Mirabella Eclano, and its single vineyards Vigna Quintodecimo and Vigna Grande Cerzito are among the most sought-after wines of the area. Irpinia also gives us Villa Raiano, Perillo with its long-aged Quindicianni, and Joaquin. From the Vulture comes Basilisco, and Tempa di Zoe shows the grape from southern Campania.
Aglianico rosé and sparkling wine
Its fresh acidity also makes the grape a good fit for rosé. Feudi di San Gregorio makes both the San Greg rosato and Dubl Rosé, a traditional-method sparkling wine from Aglianico.
Food pairing with Aglianico
A young Aglianico suits pizza, pasta with meat ragù and grilled sausages. A mature Taurasi or Vulture Superiore wants slow-cooked lamb, game, braised beef cheeks and aged cheeses such as pecorino and caciocavallo.
Aglianico FAQ
What does Aglianico taste like?
Dark cherry, plum and blackberry with tobacco, leather and spice. The wine has high acidity and firm tannin that softens with age.
What is the difference between Taurasi and Aglianico?
Aglianico is the grape. Taurasi is a DOCG in Irpinia where the wine must be at least 85% Aglianico and aged for at least three years. Wines labelled Irpinia Aglianico come from the same area with shorter ageing.
How long can you keep Aglianico?
An Irpinia Aglianico drinks well after three to five years. A good Taurasi or Aglianico del Vulture Superiore can develop for 15 to 20 years.