Beverage
Aglianico
Aglianico is southern Italy’s age-worthy red of volcanic and hillside sites—Taurasi, Aglianico del Vulture, Taburno—with black cherry, smoke, leather, and stern tannins that need time or rich food. High acid keeps the wine from feeling heavy even when colour and grip are deep. Braise beef, game, and sausages; build long reductions with plenty of fat and stock. Young Aglianico can dry a sauce if under-reduced alcohol is mistaken for doneness—cook until harsh edges soften, then finish with cold wine.
Also known as: Aglianico, Aglianico del Vulture, Aglianico
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Greek-linked viticulture in southern Italy is associated with early Aglianico presence in Campania and Basilicata.
Taurasi and Vulture traditions fixed Aglianico as a serious, long-lived southern red.
DOC/DOCG recognition elevated Aglianico quality zones and modern cellar practice.