Aglianico is an old red grape from southern Italy, often called the "Barolo of the South". It grows mainly in Campania and Basilicata, often on volcanic soils. It makes dark, firm wines that can age for decades. Many link it to the Greek settlers of southern Italy, and its name is often said to come from Hellenico ("Greek"). Neither claim has been proven. Aglianico is one of Italy's great native grapes, and a key stop for anyone exploring the best Italian red wines.
What type of wine is Aglianico?
Aglianico is a full-bodied, dry red wine from southern Italy. It is dark in color, with high acidity and firm tannins. The best bottles need several years in the cellar before they soften.
Is Aglianico wine sweet or dry?
Aglianico is dry. Its dark fruit can feel ripe, but the wine has no noticeable sugar. Its strong tannins make it feel even drier, especially when young.
What does Aglianico taste like?
Expect black cherry, blackberry and plum, with leather, tobacco, dried herbs and a smoky, mineral note. Aged bottles add dried fig, tar and earthy flavors.
What is Aglianico similar to?
It is often called the "Barolo of the South" because, like Nebbiolo, it has high tannin, high acidity and a long life. In color and fruit it is closer to Cabernet Sauvignon. If you like either wine, Aglianico is worth trying.
Where is Aglianico grown?
Mainly in Campania and Basilicata. The top wines are Taurasi DOCG and Aglianico del Taburno DOCG in Campania, and Aglianico del Vulture in Basilicata.
How much does Aglianico cost?
In the US, simple Campania or Basilicata Aglianico costs about $15–25. Aglianico del Vulture usually sells for about $20–40, and Taurasi for about $35–70.
When should you drink Aglianico?
Simple Aglianico can be enjoyed within two to four years. Taurasi and Aglianico del Vulture Superiore are best after five to ten years or more. If you open a young bottle, decant it for an hour or two.
How do you pronounce Aglianico?
Say "ah-LYAH-nee-koh". The "g" is silent.
Aglianico grows best in the hills and mountains inland. There, the nights are cool and the days warm, and the soils are often volcanic. It ripens late and is often picked in late October or even November. It needs the long, cool season these inland zones give it.
There are small plantings in Molise, Puglia and Calabria too. But Campania and Basilicata make the benchmark wines.
To compare bottles across these zones, see our best Aglianico wines guide.
Aglianico is a serious wine. Young bottles are dense and tannic, with strong acidity. They need time in the cellar or a hearty meal. The color is deep ruby to garnet, often almost opaque.
The main aromas are dark fruit: black cherry, blackberry and dried plum. Leather, iron, tobacco and herbs such as rosemary and thyme often follow. Volcanic soils can add a mineral note, sometimes described as graphite or crushed stone. The tannins are firm, and fine-grained in well-made wines.
With age, the wine grows more complex. Notes of dried fig, dark chocolate, coffee and tar appear, and the tannins turn smooth. A good Taurasi or Vulture Superiore can keep improving for 15 to 25 years, like a fine Barolo or Brunello.
Aglianico needs rich food. Its acidity and tannins cut through fat, so it suits braised and slow-roasted meats. Local matches include:
Lighter styles, including some rosatos, go well with pizza, cured meats and Campanian vegetable dishes. For more ideas, see our guide to the best Campania wines or the best wine with steak.
Three things matter most: the denomination, the producer and the age of the wine.
On the label, DOCG is a good sign of quality. Single-vineyard wines from top producers are often the finest of all.
To explore other Italian varieties, browse the grapes index.