Aglianico is a black and blue grape variety that produces predominantly dry red wine. It is thought to be of Phoenician origin. This wine was prized and distributed by the Greeks throughout their ancient trade routes, and thoroughly enjoyed by ancient Roman culture as well.
Today, Aglianico has for the most part disappeared from the Greek islands. It is now most well known for being grown in the Campania region of Southern Italy, especially in the Taurasi DOCG. The Campania area also encompasses both beautiful Naples, Amalfi and Salerno.
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The traditional tasting notes of Aglianico have both depth and complexity. This is a somewhat obscure wine grape that very much deserves more attention for its flavor profile.
Aglianico fruit notes are plum, red cherry, and fig with notes of red and black pepper, cacao, mushroom, and sometimes brightness of tomato. There can also be limestone minerality running through.
Because Aglianico produces fuller-bodied red wines with deep tannin structure, consider rich and savory meats. It’s ideal to pair with grilled steak, lamb, roasted pork or braised barbecue ribs.
Older Aglianico will pair better with sweet and savory foods, while younger wines are better paired with both spicier dishes. Most Mexican and Indian plates work well with younger Aglianico (good luck finding it in a Mexican or Indian restaurant but consider buying a bottle and making a dish at home — you won’t regret it).
While the Old World is still the most famous for producing Aglianico, New World Vintners are now making concerted efforts to harness its awesome flavor. Duchman Family Winery in Driftwood, Texas produces a delicious Aglianico. The limestone soil composition, compounded with both the dry and very sunny climate in Driftwood is reminiscent of the terroir in parts of Southern Italy, thus making it an ideal location for new world Aglianico vine growth.
These grape vines tend to grow best in dry and well-aerated soil. They love lots of sunshine and tend to bud early while ripening late. Even though the skins of Aglianico pack large amounts of polyphenols (making them heavily tannic), they are surprisingly susceptible to a couple of diseases, particularly noble rot. Thus, it’s imperative that vines are micromanaged, not overly saturated, and harvested on time.
It’s a grape variety that most commonly yields full-bodied, dry red wines. Good wines tend to be refreshingly acidic with gritty tannins and red fruit. This structural composition actually makes it an ideal style for long-term aging.
These wines should be aged for at least a couple of years before consumption, and in Taurasi, there’s actually a 3-year requirement (with one being in oak). Reserve variations of Taurasi reds require at least 4 years of aging and can also be blended with other well-known Italian varieties, including Barbera and Sangiovese.
While New World variations are less regulated and can be consumed while young, the red fruit notes become more rounded with the and tannic structure mellowing out over time. Aged Aglianico is typically more balanced and approachable.
Written By Jamie Metzgar
Jamie Elizabeth Metzgar began her career in wine by pouring in a tasting room on the East End of Long Island, NY. After moving to New York City, she landed a position at Chambers Street Wines where she was encouraged to pursue wine education at the Wine & Spirits Education Trust (WSET). She earned Level III certification there and has since earned California Wine Appellation Specialist and Certified Specialist of Wine certifications as well. After way too many moves, she has recently landed in Northern California where she is compiling an unofficial roster of dog-friendly tasting rooms.
Aglianico or Taurasi wines are typically full-bodied, highly tannic with elevated acidity.
Body Full
Sugar Dry
Tannins High
Acid High
Alcohol High (13.0%-14.5% ABV)
Finish Medium-Long
Being a big-bodied red wine with a deep tannin structure, consider rich and savory meats. Ideal to pair with grilled steak, lamb, roasted pork or braised barbecue ribs.
Remember, older Aglianico will pair better with sweet and savory foods, while younger wines are better paired with both spicier dishes. I tend to enjoy most Mexican and Indian plates with younger Aglianico (good luck finding it in a Mexican or Indian restaurant, but consider buying a bottle and making a dish at home -- you won't regret it).
