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Aglianico

Aglianico

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Aglianico is a red-grape variety that is also known as Uva Nera (Black Grape). Wines produced from Aglianico tend to be full bodied with firm tannins, making this an elegant wine that has the potential to age beautifully for at least another 4-5 years. The rich flavours of the wine make it appropriate for matching with rich meats such as lamb. Aglianico in many ways resembles Nebbiolo, the renowned variety that produces Barolo and Barbaresco in Piedmont.  Not only are both late-ripening, and capable of growing successfully only in very limited areas, but both are also tannic, acidic varieties which develop beautifully with age. Aglianico wines boasts inky-black depths of colour, reaching a deep garnet in colour with maturity. Along with Sangiovese and Nebbiolo, Aglianico is considered one of Italy’s three noble grape varietals.

Vinification process

After harvesting the grapes, between end-October and early-November, the grapes are macerated in cold conditions for about 2 days, while in a state of pre-fermentation. After this the wine is placed in temperature-controlled inox steel tanks for 15-16 days, while maintaining a temperature of 24-28°C, thus reaching the stage of fermentation. After this, the wine is transferred to larger steel tanks, where they remain for a period of approximately 12 months to mature. Finally, the wine is bottled and placed in our cellars, where it remains to rest for several months to develop into one of Italy’s noble wines.

Taste and aging

A late ripening varietal, Aglianico has fiery tannins and a firm structure. Aromas and flavours of black fruits, smoke and dark chocolate are common. These wines can age beautifully in the bottle for 4-5 years, but are generally well drinkable soon, as the bouquet and mid-palate develop. As it ages the fruit becomes more pronounced and the tannins more balanced. At maturity, Aglianico displays a deep garnet colour and rich, satiny texture developing rich game, earth and dark fruit qualities.

Territory

Our Aglianico wine is made in the elevated hill area in the province of Avellino, near the village of Paternopoli in eastern Campania. The topography is one reason that Aglianico wines are so successful here. The vineyards are at an elevation of at least 450 to 500 metres above sea level. The soils are a mix of calcareous marls, clay and volcanic deposits. The limestone is often credited with providing the tannic bite so profound in Aglianico wines, as well as providing minerals, while the volcanic soil provide a smoky factor. The best climate for Aglianico wines is warm, while the area’s large fluctuations in temperature between day and night help give our wine its freshness, intense colour and aromas.  

Wine-Food combinations

Aglianico wine is a jovial wine that can match up well with hearty food.  It combines excellently with roasted or grilled meats, game, stews and aged cheeses. It is best served at room temperature, or around 18°C.

Storing

There are a few relatively simple tips for aging good red wines:
1) store the wine horizontally. This keeps the cork moist, enabling the wine to ‘breathe’.
2) store the bottle in a relatively dark place.
3) store it in a place with a constant temperature.
4) don’t move it around too often.
5) make sure the surroundings are at least slightly humid, as it prevents the cork from shrinking and allow for good exchange of air between the wine and its surroundings.