Aglianico

Quick Facts

Berry Color: Blue-black
Skin Thickness: Very thick
Ripening: Very late
Vigor: Moderate
Yield: Low to moderate
Tannin: High
Acidity: High
Nickname: “Barolo of the South”

Overview

Aglianico is southern Italy’s noblest red grape variety, producing powerful, tannic wines with remarkable aging potential from the volcanic soils of Campania and Basilicata. Often called the “Barolo of the South” for its comparable structure, acidity, and longevity, Aglianico challenges and rewards in equal measure. The variety reaches its highest expression in the Taurasi DOCG (Campania) and Aglianico del Vulture DOC (Basilicata), where volcanic terroirs contribute distinctive mineral complexity. For enologists, Aglianico represents an important study in late-ripening variety management and the production of structured, age-worthy wines from warm climates.

Etymology and History

Name Origin

Aglianico: Corrupted from “Ellenico” (Hellenic/Greek)

Reference: Ancient Greek introduction to southern Italy

Historical: Magna Graecia wine heritage

Historical Development

Introduced by ancient Greeks (~7th-6th century BCE)
Continuous cultivation for 2,500+ years
Traditional wines of Campania and Basilicata
Medieval and Renaissance documentation
Near-extinction after phylloxera
Modern quality renaissance

Greco-Roman Heritage

Ancient Wines: Falernian wine (possibly Aglianico-based)

Continuity: Unbroken tradition in southern Italy

Significance: One of Italy’s oldest documented varieties

Viticulture

Vine Characteristics

Growth Habit: Upright; moderate vigor

Leaf Shape: Medium; five-lobed; slightly glossy

Cluster: Medium; compact; cylindrical

Berry: Small to medium; very thick-skinned

Growing Requirements

Climate: Warm to hot; benefits from altitude/volcanic influence

Altitude: 300-700 meters optimal

Soil Preference: Volcanic (tufa, ash); limestone

Training: Guyot; traditional systems

Phenological Stages

Stage	Timing
Bud break	Mid-April
Flowering	Late May-early June
Véraison	Mid-August
Harvest	Late October-November (very late)

Late Ripening Challenge

Character: Among latest-ripening red varieties

Risk: Early frost in cooler years

Requirement: Sites with extended season

Benefit: Complex phenolic development

Wine Profile

Appearance

Color: Deep ruby to garnet
Intensity: Deep; concentrated
Evolution: Orange-brown edges with age

Aromatic Profile

Primary Aromas:

Dark fruits (black cherry, plum, blackberry)
Red fruits (sour cherry)
Floral (violet, rose—fades with age)
Herbal (tobacco leaf)

Secondary/Tertiary:

Leather, tar
Smoke, ash (volcanic terroir)
Chocolate, coffee
Earth, truffle
Dried fruit, fig

Palate Characteristics

Structure:

Full body
High tannins (firm, chewy)
High acidity (maintains freshness)
Powerful, concentrated

Texture: Dense; structured; austere when young

Finish: Very long; mineral; persistent tannin

Regional Expressions

Taurasi DOCG (Campania)

Status: Premier expression; DOCG since 1993

Terroir: Volcanic soils; Irpinia hills

Requirements: Minimum 85% Aglianico; 3 years aging (1 in wood); Riserva 4 years

Character: Structured; mineral; age-worthy

Quality: Italy’s great southern red

Aglianico del Vulture DOC (Basilicata)

Status: Quality benchmark; DOC (DOCG for Superiore)

Terroir: Monte Vulture (extinct volcano); volcanic ash

Character: Slightly softer; earlier-drinking than Taurasi

Expression: Volcanic minerality; smoky notes

Other Regions

Campania: Irpinia, Sannio DOCs

Puglia: Castel del Monte; blending

Calabria: Limited quality plantings

Winemaking Considerations

Fermentation

Temperature: Moderate (25-28°C)

Duration: Extended maceration beneficial

Vessel: Stainless steel; concrete; wood

Challenge: Full phenolic extraction; ripe tannins

Extraction

Approach: Long but careful

Technique: Pump-overs; some punch-down

Duration: 20-35 days common

Goal: Extract without excessive harshness

Aging Requirements

Oak: Large Slavonian (traditional); French (modern)

Duration: 18-36+ months in wood

Bottle: Extended bottle aging beneficial

Total: Premium wines age 5-30+ years

Tannin Management

Challenge: High natural tannins

Strategies:

Full phenolic ripeness essential
Extended oak aging
Long bottle aging
Some micro-oxygenation use

The “Barolo of the South”

Comparison to Nebbiolo

Characteristic	Aglianico	Nebbiolo
Acidity	High	High
Tannin	High	High
Color	Deep	Pale
Body	Full	Medium-full
Aging	15-30+ years	15-50+ years
Climate	Warm	Cool

Key Differences

Color: Aglianico much deeper

Climate: Thrives in southern heat

Terroir: Volcanic vs. calcareous

Food Pairing

Traditional Matches

Southern Italian Cuisine:

Lamb (roasted, grilled)
Aged pecorino cheese
Wild boar
Rich pasta dishes (ragù)

Regional: Works with robust southern cooking

Aging Considerations

Young: Needs rich, fatty dishes

Aged: More versatile; game, truffle dishes

Temperature: 18°C

Key Producers

Taurasi Leaders

Mastroberardino: Historic benchmark

Feudi di San Gregorio: Modern quality

Terredora di Paolo: Family excellence

I Favati: Quality focus

Cantine Lonardo: Rising star

Aglianico del Vulture

Elena Fucci: Modern quality benchmark

Basilisco: Premium expressions

Paternoster: Historic quality

Grifalco della Lucania: Quality producer

Market Position

Production Statistics

Italian Plantings: ~11,000+ hectares

Primary Regions: Campania, Basilicata

Trend: Stable; quality focus increasing

Pricing

Level	Price (€)
Entry	€10-18
Quality DOC	€18-35
DOCG/Premium	€35-60
Riserva/Icon	€60-150+

Market Challenges

Accessibility: Tannic wines need cellaring

Recognition: Less known than Piedmont varieties

Value: Excellent quality-price ratio

Volcanic Terroir

Taurasi

Soil: Tufa; volcanic deposits

Character: Mineral; structured

Expression: Smoky; earthy complexity

Monte Vulture

Soil: Volcanic ash; pumice; lava

Character: Distinctive minerality

Expression: Ash, smoke notes

Terroir Influence

Volcanic Impact:

Mineral complexity
Structure and intensity
Aromatic diversity
Aging potential

Climate Considerations

Current Adaptation

Advantage: Thrives in southern heat

Challenge: Very late ripening risky

Management: Altitude provides freshness

Climate Change

Observation: Earlier ripening trend

Adaptation: May expand suitable zones

Risk: Loss of typicity with over-ripeness

Conclusion

Aglianico stands as southern Italy’s greatest red grape variety—a variety of ancient Greek origin that produces powerful, structured wines worthy of comparison with Italy’s finest. For enologists, Aglianico presents classic challenges of managing late-ripening, high-tannin varieties while achieving the phenolic ripeness essential for balanced wines. The volcanic terroirs of Taurasi and Vulture provide unique expressions that reward patient cellaring with wines of genuine complexity and longevity. As interest in indigenous Italian varieties grows, Aglianico deserves recognition among the world’s great red grapes.

References

Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Ecco/HarperCollins. Publisher Link
Bastianich, J. & Lynch, D. (2005). “Vino Italiano.” Clarkson Potter. Publisher Link
VIVC Database. Variety Information.
Consorzio Tutela Vini d’Irpinia. Documentation.

Last updated: January 13, 2026