Southern Italy's noble red — the Barolo of the south
Aglianico
Powerful, tannic, and built to age, Aglianico produces some of Italy's most age-worthy red wines — particularly in Campania's Taurasi and Basilicata's Aglianico del Vulture.
The Grape
Aglianico is one of Italy's three great red grapes, alongside Nebbiolo and Sangiovese. Grown across southern Italy — especially in Campania and Basilicata — it produces wines of remarkable power, with intense colour, firm tannins, and the structure to age for decades.
The grape's flagship wines are Taurasi DOCG in Campania and Aglianico del Vulture DOC/G in Basilicata. Both are made on volcanic soils, both demand long ageing, and both reward patience with extraordinary tertiary complexity. The name 'Aglianico' likely derives from 'Hellenico' — a nod to its probable Greek origins.
History & Origins
Aglianico is one of the oldest cultivated grapes in Italy — almost certainly introduced by Greek settlers to southern Italy (then Magna Graecia) around the 7th or 8th century BC. The Romans prized it as Falernian wine, the most celebrated wine of antiquity.
After centuries of obscurity in southern Italian peasant winemaking, Aglianico's modern renaissance began in the 1980s and 1990s. Mastroberardino in Campania and the cooperative Cantine del Notaio in Basilicata led the revival, producing wines that announced Aglianico as the equal of any Italian red.
Flavour Profile
Aglianico is defined by structure — high tannin, high acid, and intense dark-fruit and savoury character.
Young Aglianico
Black cherry, blackberry, plum, tobacco, leather, espresso
Even in youth, Aglianico shows firm tannins and dark, brooding fruit — wines that demand decanting and rich food, or many years in bottle.
Aged Aglianico (Taurasi)
Dried cherry, leather, tar, tobacco, dried herbs, truffle
With 10+ years of age, Aglianico develops Nebbiolo-like complexity — truffled, leathery, and savoury, with the structure still intact.
Aglianico del Vulture
Red cherry, volcanic mineral, smoked meat, herbs, iron
Grown on volcanic Mount Vulture in Basilicata, this expression is more mineral, slightly fresher, and often a touch more elegant than Taurasi.
What to Pair It With
Aglianico's power and structure demand bold, slow-cooked, savoury food — game, braises, and aged cheeses excel.
Wild Boar Ragù
Southern Italy's classic game ragù served over pappardelle is a textbook pairing — the gaminess and richness mirror Aglianico's intensity perfectly.
Lamb Shoulder with Rosemary
Slow-roasted lamb's herbal richness and tender meat are a natural match for Aglianico's structure and savoury complexity.
Aged Pecorino & Caciocavallo
Southern Italian sheep's milk and stretched-curd cheeses meet Aglianico's tannin and acidity beautifully — a pairing of place.
Beef Stew with Tomato & Olives
Mediterranean braises with tomato, olives, and herbs are a textbook match for Aglianico's dark fruit and savoury edge.
Bistecca alla Fiorentina
A bone-in steak's char and fat soften Aglianico's tannins beautifully — particularly with a more aged Taurasi.
Where the Best Comes From
Aglianico is grown across southern Italy, but two regions produce the world-class examples.
Taurasi, Campania, Italy
Explore Region →Powerful, tannic, age-worthy, classical
The DOCG zone east of Naples, producing the most powerful and age-worthy expression of Aglianico from volcanic soils at altitude. The benchmark.
Aglianico del Vulture, Basilicata, Italy
Explore Region →Mineral, structured, elegant, excellent value
Grown on the slopes of the extinct Vulture volcano, producing slightly more elegant, mineral Aglianico — often great value for the quality.
Irpinia, Campania, Italy
Explore Region →Accessible, structured, increasingly fine
The broader Irpinia DOC includes excellent Aglianicos at lower price points — accessible introductions to the grape's character.
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