Aglianico

Aglianico is one of Italy’s three most noble red grapes, alongside Sangiovese and Nebbiolo, and is most famously grown in Campania and Basilicata—home to the prestigious Taurasi and Aglianico del Vulture Superiore DOCG wines. Known as the “Barolo of the South,” Aglianico typically shows a deep ruby red color in its youth, evolving to garnet and brick-red with age. With its full body, firm tannins, bright acidity, and medium to medium-plus alcohol, Aglianico offers impressive depth and structure, and can age beautifully for 5 to 25 years or more. While once a regional specialty, Aglianico is steadily gaining recognition among collectors and wine lovers worldwide, and is sometimes blended with small amounts of other local or international varieties in certain regions.

Discover new wines

Take the Quiz

Characteristics of Aglianico


Aglianico is a powerhouse red grape, famous for producing wines with impressive structure and depth. Its full body is matched by firm, grippy tannins and vibrant, balancing acidity, making each sip both bold and refreshing. These wines typically show medium to medium-plus alcohol, which complements their robust nature without overwhelming the palate. Aglianico’s outstanding aging potential is legendary—bottles can evolve beautifully for decades, developing even greater complexity and nuance over time.

What Does Aglianico Taste Like?


Aglianico’s flavor profile is deeply influenced by its regional origins and, in the case of Australian expressions, by New World winemaking. Regional influence is evident in the wine’s pronounced mineral and earthy notes—think smoke, tar, volcanic rock, and iron—particularly from classic areas like Vulture, where a chalky minerality or tobacco leaf finish often emerges. Herbal accents such as bay leaf, wild oregano, and fennel seed are also common, reflecting the Mediterranean landscape.
  • New World (Australia): Australian Aglianico introduces additional layers of star anise and cola, offering a distinct twist on the traditional profile.
  • Old World (Italy): Italian bottlings tend to be more savory and mineral-driven, with earthy undertones that intensify as the wine matures.
With age, Aglianico evolves from bold dark fruit and spice to complex flavors of leather, tobacco, and mocha, always underscored by a memorable, mineral-rich finish.

Notable Region Aglianico Grows In


Aglianico’s character is deeply shaped by its growing region, with each terroir highlighting different facets of the grape’s power, structure, and complexity.
  • Taurasi (Campania): Often called the “Barolo of the South,” Taurasi’s high-altitude, volcanic soils produce Aglianico wines with remarkable structure, vibrant acidity, and a signature blend of dark fruit, floral, and mineral notes.
  • Aglianico del Taburno (Campania): Grown on the slopes of Monte Taburno, these wines are known for their full body, pronounced structure, and subtle differences in aroma and texture thanks to the unique mountain terroir.
  • Aglianico del Vulture (Basilicata): Rooted in the volcanic soils of Monte Vulture, this region yields powerful, earthy wines with firm tannins, deep fruit flavors, and hints of chocolate and tobacco that develop with age.
  • Australia (Riverina & McLaren Vale): In these warm, dry regions, Aglianico shows its adaptability, producing award-winning wines that emphasize ripe fruit, chocolate, and plum, while maintaining the grape’s natural structure.

Food Pairings


Aglianico’s bold flavors and lively acidity make it an ideal companion for hearty, savory dishes.
  • Hearty Proteins and Game: Grilled or roasted red meats—like beef, lamb shank, or duck—pair beautifully with Aglianico, while game meats such as venison or wild boar stand up to the wine’s intensity and draw out its earthy notes.
  • Slow-Cooked Stews and Rich Pasta: Traditional beef stew, osso buco, or pasta with meaty ragùs and truffle sauces echo the wine’s complexity, while the acidity of Aglianico keeps each bite feeling balanced and fresh.
  • Aged Cheeses and Savory Sides: Robust cheeses such as Pecorino Romano, Parmigiano-Reggiano, or Manchego, as well as dishes featuring wild mushrooms or Italian sausage, match the wine’s strength and create a harmonious, satisfying experience.

How to Serve Aglianico


  • Serving Temperature: Pour Aglianico slightly cooler than room temperature—ideally between 60–65°F (15–18°C), or up to 68°F (20°C) for a softer feel. This range helps balance the wine’s bold structure and expressive aromas.
  • Glassware: Use a large, wide-bowled red wine glass (like those for Bordeaux). The generous bowl lets the wine breathe, softening tannins and focusing its layered scents.
  • Decanting: Young Aglianico benefits from at least an hour in a decanter to mellow its tannins and reveal more complexity. For older bottles, decant gently to separate sediment and preserve delicate aromas.
  • Aging Potential: Aglianico is built to age, often improving over 10–20 years or longer. With time, it develops a deeper, more nuanced character beyond its youthful fruit.
  • Storage: Store bottles on their sides in a cool (around 55°F/13°C), dark, and stable environment with some humidity. This ensures slow, graceful aging and protects the cork.

Want to discover wines for you?

Take our quiz to see a selection of wines tailored to your tastes.

Take the Quiz