Overview
Aglianico is one of Italy’s most powerful and age-worthy red wine grapes. Known for its high acidity, strong tannins, and deep flavors, Aglianico produces structured wines that can develop complexity with aging. The grape is most closely associated with southern Italy, particularly the regions of Campania and Basilicata, where it produces some of the country’s most respected wines.
Grape Origin
Aglianico is believed to have ancient origins in southern Italy, possibly introduced by the Greeks during early colonization of the region. The name may derive from the word Hellenico, referring to Greek influence. Over time, Aglianico became firmly established in southern Italian regions such as Campania and Basilicata, where it continues to produce some of Italy’s most structured red wines.
Flavor Profile
Black cherry
Plum
Blackberry
Smoke
Leather
Dried herbs
Cocoa
Earth
Vanilla and baking spice (from oak aging)
Structure
Aglianico is known for its powerful structure and long aging potential.
Sweetness: Dry
Body: Full
Acidity: Low to Medium
Alcohol (ABV): Medium — typically 13%
Tannins: High
Where it Grows
Aglianico thrives in warm climates with volcanic soils and significant elevation.
Italy: Campania (Taurasi)
Italy: Basilicata (Aglianico del Vulture)
Italy: Puglia and Molise (smaller plantings)
Volcanic soils and hillside vineyards in these regions help produce wines with strong structure and complexity.
Wine Styles
Taurasi is powerful, structured, and often compared to Barolo for its aging potential.
Aglianico del Vulture produces deeply structured wines with volcanic influence.
Oak-aged styles develop notes of smoke, leather, and spice.
Food Pairing
Aglianico pairs best with rich dishes that balance its high tannins and acidity.
Gamey Meats: rabbit, venison, pheasant, quail
Heavy Meats: prime rib, steak, BBQ ribs, lamb
Dishes: spaghetti, eggplant, Parmesan, beans
Local Eats: salsiccia e friarielli, lasagna
Fun Fact
Aglianico wines often improve with many years of aging, which allows their strong tannins and acidity to soften while developing complex flavors.
