Discover the Enigmatic Aglianico Grape
Let’s take a journey to the heart of Italian winemaking and discover the magic of Aglianico, a juicy and flavorful black grape with roots dating back to ancient Greece.
Its name is pronounced “ahl-YAH-nee-koe,” and after a long journey, it has found a new home in the sunny vineyards of Irpinia, located in Southern Italy.
Let’s explore the story of this grape together!
Unravelling the Origins: From Greece to Southern Italy
Legend has it that Aglianico’s name may stem from its Greek roots, with some suggesting it as a corruption of “vitis hellenica,” Latin for “Greek vine.”
Alternatively, it may trace its lineage to “Apulianicum,” the Latin moniker for Southern Italy during the Roman Empire.
Whatever its etymology, Aglianico has cemented its status as a premier grape, once reigning as the cornerstone of the illustrious Falernian wine, coveted in the days of ancient Rome.
The vine
The Aglianico grapevine is a fascinating plant that requires specific conditions to flourish.
This grapevine is known for its early blooming, which makes it highly sensitive to frost.
It is best grown in dry climates with ample sunshine, which helps it develop its unique flavours and aromas.
While this grapevine is relatively resistant to oidium, a fungal disease that can cause powdery mildew, it is highly susceptible to Peronospera, a downy mildew that can be quite damaging to the plant.
The Aglianico grapevine also has low resistance to botrytis, a noble rot that can enhance the flavours of some wines. However, this grapevine is too tannic to make a worthwhile dessert wine, so the presence of botrytis in the vineyard is more of a viticultural threat than an advantage.
Despite its vulnerabilities, the Aglianico grapevine is highly valued for its unique taste and is widely cultivated in Italy and other countries with suitable climates.
The Wine: A Symphony of Flavors and Ageing Potential
Wines made from Aglianico grapes are typically full-bodied with firm tannins and high acidity, which gives them excellent ageing potential.
The wine’s rich flavours make it a perfect complement to rich meats such as lamb.
In Campania, the grape has been blended with Cabernet Sauvignon and Merlot to produce some Indicazione Geografica Tipica (IGT) wines.
When young, Aglianico wine is very tannic and concentrated, requiring a few years of ageing before it can be enjoyed.
As it ages, the fruit flavours become more pronounced, and the tannins become more balanced with the wine’s other components. The wine’s signature colour is a deep garnet, and in well-crafted examples, it can have aromas of chocolate and plum.
A Day in the Vineyard: Capturing the Essence of Harvest
Embark on a mesmerizing journey that takes you through the sprawling vineyards of Southern Italy, where the Aglianico grape is harvested with utmost care and devotion.
Every vine in this picturesque landscape holds a unique story of dedication and passion, as the skilled pruners toil tirelessly under the scorching Mediterranean sun.
Their hard work and perseverance culminate in a symphony of flavours that are carefully captured in every plump grape.
Through a series of captivating photos and a glimpse into their world, get ready to experience the artistry and tradition that are meticulously woven into every bottle of Aglianico wine, a grape that is steeped in history and yet holds a world of possibilities for the future.
![L'Aglianico è un vitigno rosso coltivato prevalentemente in Basilicata, Campania, Puglia e Molise. È un vitigno antico, probabilmente originario della Grecia e introdotto in Italia intorno al VII-VI secolo a.C. Una delle tante testimonianze della sua lunga storia è il ritrovamento dei resti di un torchio romano nella zona di Rionero in Vulture, provincia di Potenza. Non ci sono certezze sulle origini del nome, che potrebbero risalire all'antica città di Elea (Eleanico), sulla costa tirrenica della Campania, o essere più semplicemente una storpiatura della parola Ellenico. Testimonianze storico-letterarie sulla presenza di questo vitigno si trovano in Orazio, che cantò le qualità della sua terra natia Venosa e del suo ottimo vino. Il nome originario (Elleanico o Ellenico) divenne Aglianico durante la dominazione aragonese nel corso del XV secolo, a causa della doppia l pronunciata gli nell'uso fonetico spagnolo. E' il vitigno fondamentale per la produzione del prestigioso Taurasi, importante DOCG rosso del Sud Italia. Aglianico (pronounced [aʎˈʎaːniko], roughly "ahl-YAH-nee-koe") is a black grape grown in the Basilicata and Campania regions of Italy. The vine originated in Greece and was brought to the south of Italy by Greek settlers. The name may be a corruption of vitis hellenica, Latin for "Greek vine." Another etymology posits a corruption of Apulianicum, the Latin name for the whole of southern Italy in the time of ancient Rome. During this period, it was the principal grape of the famous Falernian wine, the Roman equivalent of a first-growth wine today. In Campania, the area in and around the village of Taurasi produces Aglianico's only DOCG wine, also called Taurasi. 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.](https://www.photosontheroad.eu/wp-content/uploads/2022/03/21102012-1210_Paternopoli-Vendemmia_5876.jpg "The remains")
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