The Aglianico grape, a black variety found primarily in Southern Italy, is among the country's finest and oldest viticultural assets. Its lineage can be traced back to ancient Greece, and it’s held in the same regard as Sangiovese and Nebbiolo grapes for its superior quality and the vibrant, refined wines it produces.
The name Aglianico is derived from ‘Vitis Hellenica’, linking its origin to the Helenic period. Personally, many enthusiasts also describe it as the ‘Barolo of the South'. This comparison is mainly owing to the remarkable longevity of the wines and their complex flavour profiles.
Aglianico grapes are known for their hearty and tannic nature. They are late-ripening and often remain on the vine until mid-November. Despite this, they are naturally high in acidity, an attribute that preserves freshness and balance in the wines, even after numerous years of bottle ageing.
Wines crafted from Aglianico grapes are characterised by their dark ruby colour and full-bodied structure. A sip introduces an explosion of flavours - predominantly dark fruits, like black cherry and plum, juxtaposed with earthy and mineral undertones. Veterans often note hints of smoke, dark chocolate, dried figs and leather, a testament to its layered complexity.
The most revered styles of Aglianico-based wines come from the regions of Taurasi in Campania and Aglianico del Vulture in Basilicata. These wines are incredibly structured and need several years to soften, enhancing their taste and increasing their overall approachability. For those who choose to give their bottle some age, they would be rewarded with a sensuous, smooth, and serene drinking experience.
In a nutshell, if you are a fan of full-bodied and deeply flavourful wines, then the Aglianico grape would be a perfect match. It is a grape variety etched in history, but its powerful taste and longevity ensure it remains relevant in the current age.
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