Aglianico (pronounced [aʎˈʎaːniko], roughly “ahl-YAH-nee-koe”) is a black grape grown in Campania, in Southern Italy.
The vine originated in Greece and was brought to the south of Italy by Greek settlers.
The Aglianico vine buds early and grows best in dry climates with generous amounts of sunshine. It has good resistance to outbreaks of oidium, but can be very susceptible to Peronospera. It also has low resistance to botrytis, but since it is much too tannic to make a worthwhile dessert wine, the presence of this noble rot in the vineyard is more of a viticultural hazard than an advantage.
The grape has a tendency to ripen late, with harvests as late as November in some parts of southern Italy. If the grape is picked too early, or with excessive yields, the grape can be aggressively tannic. The vine seems to thrive in particularly volcanic soils.
Wines produced from Aglianico tend to be full-bodied with firm tannins and high acidity, endowing them with good aging potential. The rich flavors of the wine make it appropriate for pairing with rich meats such as lamb. In Campania, the grape has been blended with Cabernet Sauvignon and Merlot in the production of some Indicazione Geografica Tipica (IGT) wines.
In its youth, Aglianico is very tannic and concentrated, requiring a few years of aging before it can be approachable. As it ages, the fruit becomes more pronounced and the tannins more balanced with the rest of the wine. The trademark coloring of the wine is a deep garnet. In well made examples of the wine, it can have chocolate and plum aromas.
I followed the pruners for one whole day in their activity, sharing their meals and trying no to be too intrusive.
Below you can see the photos, as a micro-history of a beautiful day. But you can read them also as a resume of the work involved to create wine from grapes.
Every October, photo tours are available for you to join the harvesters and follow their work, shoot amazing photos and have a wonderful day!