Aglianico is a dark-skinned grape native to southern Italy, with origins in Campania and Basilicata. Its name likely derives from "Ellenico," a reference to Greek settlers who may have introduced the variety to the region centuries ago. The grape thrives in volcanic soils and cooler hillside microclimates of the south, where it develops complexity and structure that would be impossible at lower elevations or in warmer conditions.
Aglianico wines are characteristically deep-coloured and structured, with firm tannins that soften gradually with age. The flavour profile typically includes dark cherry, plum, and licorice, often with notes of tobacco leaf and mineral undertones. These are medium- to full-bodied reds with good acidity and the capacity to age for years, developing tertiary characteristics such as leather and dried herbs. The grape also produces rosé wines of surprising depth and complexity, though these are less common commercially.
The grape's primary stronghold is Taurasi in Campania, where it produces some of southern Italy's most serious red wines. Aglianico is also grown in Basilicata (where it features in Aglianico del Vulture) and in Puglia around Castel del Monte. Beyond its regional heartland, plantings are limited. Aglianico pairs well with robust dishes—grilled meats, game, aged cheeses, and rich tomato-based preparations—where its tannin structure and acidity provide balance and complement.
