Aglianico
Tasting Notes
Aglianico is a native Italian grape variety. Although it is grown outside Italy, Aglianico thrives in southern Italian regions, predominantly on the volcanic soils of Campania and Basilicata.
🎯 Overall Character - Aglianico is best described as a full body wine with high acidity and pronounced tannins. It typically features black fruit aromas and flavours such as black cherry, black plum along with chocolate, spicy and smoky notes. Its finish is long and savoury.
🌿 On the Nose (Aromatics) - Aglianico is very savoury, dark, and delivers intense aromas and flavours. Dominant aromatic notes include black fruits (black cherry, blackberry, blueberry, black plum), Red fruits (dried cranberry, dried raspberry, wild strawberry) and spice notes of white pepper, cracked peppercorn, nutmeg, cinnamon and cocoa. Secondary aromas include leather, cured meat, smoked meat, game, mushroom broth, cedar, tobacco, tar, coffee, licorice, dried oregano and dried roses.
🍇 On the Palate - Aglianico is a rich and rustic red wine with a long, intense finish. It is a dry wine, full bodied, with strong tannins and high acidity. Alcohol levels typically between 12-15%. Primary flavours include blackcurrant, cherry, cranberry, plum and dark berries. It has chocolate and spice notes as well as secondary flavours of tobacco, pepper and earthy tones.
🕰️ Aging Profile
Aglianico is famously austere (highly acidic) in youth with grippy tannins but softens with time. It often requires 3-5 years for the tannins to mellow and can age beautifully for 5 to 25 years. As the wine ages, expect aromas and flavours to evolve to dried figs, dried berries, cocoa and tobacco.
Food Pairing
Aglianico wine is full‑bodied, has high tannins, highly acidic, smoky, savory, and deeply structured. Think of it as Italy’s southern answer to Nebbiolo; powerful, earthy, and built for rich, protein‑driven dishes. Its pairings revolve around fat, smoke, char, and umami. These food elements that tame its tannins and highlight its dark fruit and spice.
🔥 1. Red Meat & Char‑Grilled Dishes (Top Pairing) - Aglianico’s tannins need protein and fat. Ideal pairings include Grilled steak (ribeye, striploin), Lamb chops, Charred or smoked beef dishes, Short ribs, Brisket and braised beef. Fat in these dishes softens tannins. The char and smoke echo the wine’s earthy, peppery profile.
🍖 2. Game & Rustic Meats - Aglianico’s wild, savory notes pair beautifully with game. The wine pairs well with Wild boar, Venison and Duck with herbs or fruit glaze.
🍝 3. Hearty Southern Italian Dishes - Aglianico is the backbone of Campania and Basilicata cuisine. Best matches include Ragù Napoletano, Salsiccia e friarielli (sausage & bitter greens), Eggplant Parmigiana and Pasta with spicy tomato sauces. The wine’s acidity cuts through richness; tannin handles tomato, meat, and cheese.
🧀 4. Aged, Hard, and Savory Cheeses - Aglianico overwhelms soft cheeses but shines with aged ones. Classic pairings are Aged Pecorino, Aged Provolone, Parmigiano‑Reggiano and Caciocavallo. The salt and umami in the cheeses soften the tannins and amplify the wine’s dark fruit and spices.
🍄 5. Earthy, Umami‑Driven Dishes - Aglianico’s savory side loves deep, earthy flavours. Recommended pairings include Mushroom ragù, Truffle dishes, Roasted root vegetables and Charred eggplant.
🍕 6. Bold, Rustic Comfort Foods - Aglianico thrives with dishes that have weight and intensity. Great matches include Wood‑fired pizza (especially sausage or mushroom), Lasagna with meat ragù (meat sauce) and Polenta with braised meats.
Grilled Steak
Lasagna
Pizza
Aged cheeses