The Rich History of Aglianico Wine

Aglianico wine, often referred to as the “Barolo of the South,” is a red wine variety that has deep roots in the southern regions of Italy, particularly Basilicata and Campania. This wine is known for its full-bodied, high-tannin, and high-acidity profile, making it a favorite among wine enthusiasts who appreciate rustic, earth-driven wines.

Origins and Name

The origins of Aglianico wine are shrouded in mystery and legend. Phocians, an ancient Greek tribe, may have been the first to cultivate it from an unidentified ancestral vine. Greek settlers brought the vine to Cumae, near modern day Pozzuoli, in the 8th-century BC, and from there, it spread throughout southern Italy. Despite its Greek-sounding name, modern DNA analysis suggests that Aglianico is not closely related to other Greek grape varieties. The name “Aglianico” may be derived from “vitis hellenica,” meaning “Greek vine,” or from “Apulianicum,” the Latin name for southern Italy.

Historical Significance

Aglianico wine has a long and storied history. Ancient Romans, including Pliny the Elder, regarded it highly and used it to make the famous Falernian wine, which was praised by Pliny the Elder. The wine’s ability to age well and develop complex flavors over time made it a favorite among the Romans. Ruins from the Greek settlement of Cumae provide evidence of the vine’s early cultivation in the region.

Modern Production

Today, Aglianico is primarily grown in the regions of Basilicata and Campania. In Basilicata, it is the basis of the Aglianico del Vulture DOC and the region’s only DOCG wine, Aglianico del Vulture Superiore. The volcanic soils of Mount Vulture provide the perfect terroir for producing high-quality Aglianico wines. In Campania, Aglianico is used to make wines such as Taurasi, which is known for its bold, tannic structure, and aging potential.

Characteristics and Flavor Profile

Aglianico wines are known for their bold, savory flavors. Young Aglianico wines often exhibit notes of leather, white pepper, black fruits, and cured meat. As the wine ages, it develops softer, more complex aromas of dried figs, sun-tanned leather, and dusty spices. The wine’s high tannin and acidity levels make it well-suited for aging, with many Aglianico wines reaching their peak after 10-20 years.

Food Pairings

Aglianico’s robust structure makes it an excellent partner for rich, hearty dishes. It pairs well with barbecue beef brisket, roasted meats, and dishes with high umami flavors, such as black bean sauce and soy sauce. The wine’s acidity also makes it a great match for tomato-based dishes and aged cheeses.

Conclusion

Aglianico wine’s rich history and distinctive flavor profile make it a standout among Italian wines. Whether you’re a seasoned wine connoisseur or a curious beginner, exploring the world of Aglianico is sure to be a rewarding experience. So, the next time you’re looking for a bold, earthy red wine, consider reaching for a bottle of Aglianico and savor the taste of history.