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.
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New World (Australia): Australian Aglianico introduces additional layers of star anise and cola, offering a distinct twist on the traditional profile.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
