Aglianico
A late-ripening southern Italian red variety often combining substantial tannin with persistent acidity. It can produce both youthful fruit-led wines and concentrated, ageworthy reds; tannin management and time in bottle strongly affect its presentation.
Aromatic palette
black cherry · plum · blackberry · rose · dried herbs · tobacco or leather with age
Read the structure.
What could you confuse it with?
Nebbiolo and Tannat can share firm acidity and tannin. Aglianico has its own identity; calling it a southern version of Barolo obscures grape, climate and appellation differences.
Origins & family
Regional roots
Southern Italy, particularly Taurasi in Campania and Vulture in Basilicata.
In the vineyard
Its long ripening cycle favours well-exposed sites and makes autumn weather important. Inland elevation can preserve freshness but does not guarantee full tannin maturity. Healthy fruit and balanced yields are central to avoiding a hard, unripe finish.
Regional expressions
Taurasi
An inland Campanian reference for structured reds that can gain floral, tobacco and savoury detail with development.
High tannin and sustained acidity commonly support medium to full body.
At the tableAllow young wines time after opening, but assess mature bottles before long decanting.
Explore TaurasiCellar & service
Winemaking & development
Maceration and extraction must be matched to fruit maturity. Barrel size, age and maturation length shape the palate independently of grape quality. A youthful, gentler wine is not necessarily made by the same method as a long-aged Taurasi.
Service & ageing
16–18°C suits most substantial reds. Taste before decanting; young firm wines may benefit from air, while older wines need sediment care and a cautious approach.
Pairing logic
Braised meat, lamb, mushrooms and substantial savoury dishes help balance tannin. A rich sauce may matter more than the prestige of the meat or the appellation.