Aglianico is southern Italy's 'Barolo of the South' — a powerful, structured, late-ripening grape behind Taurasi (Campania) and Aglianico del Vulture (Basilicata). Grown on volcanic soils, it delivers brooding black fruit, leather, ash, tobacco and graphite, with formidable tannin and high acidity that demand and reward years of cellaring.
Structure
| Body | One of Italy's oldest varieties, dating to ancient Greek settlers, Aglianico ripens very late (often November) and thrives on volcanic slopes. Young wines are austere and tannic; with a decade they soften into savoury, mineral complexity rivalling Nebbiolo. |
|---|---|
| Acidity | High, firm. |
| Tannin | Very high, dense. |
| Finish | Long and savoury, with smoke, leather and dark fruit. |
| Aroma | Black plum, leather, tobacco, ash, graphite and dried herb. |
Serving: 16–18°C (60–64°F). · Decanting: 1–2 hours for young Taurasi.
Aglianico drinking window
| Tier | Drinking window |
|---|---|
| Everyday Aglianico | Drink within 2–6 years. |
| Aglianico del Vulture | Best 5–15 years. |
| Taurasi Riserva | 10–30 years. |
| Vintage | Drinking window |
|---|---|
| 2015 | Drinking well now. |
| 2018 | Hold to 2035. |
| 2019 | Cellar to 2038. |
Track every Aglianico in your cellar
Know what to open tonight — and never miss a wine at its peak.
Drinking-window alerts for each bottle you own.
Start free — track your cellarBest dishes to pair with Aglianico
Aglianico — questions answered
Why is Aglianico called the 'Barolo of the South'?
Like Nebbiolo, it is high in tannin and acid, slow to mature and capable of decades of ageing — southern Italy's most structured, age-worthy red.
What soils suit Aglianico?
Volcanic soils, as on Mount Vulture and around Taurasi, give it minerality, structure and savoury, smoky complexity.
How long should I age Taurasi?
Young Taurasi is austere; give it 8–10 years, and the best Riservas drink well for 20–30.
What food pairs with Aglianico?
Rich braises, lamb and game — robust dishes that match its powerful tannin and savoury depth.