AGLIANICO

AGLIANICO (ahl-YAHN-eh-koe)

Character:

Deep ruby in color with black fruit and earth aromas. Powerful and full bodied structure with firm tannins, high acidity and a long finish.

Residence:

Southern Italy, primarily in Campania and Basilicata.

Transformation:

Aglianico grapes are used to make Taurasi. When young, Taurasi wines are noted for their roughness and high tannins noticeable acidity and a dense concentration of flavors; they’re definitely built for aging. As these wines mature, they can show great balance with subtle fruit flavors and earthy, tarry and chocolaty characteristics. Prior to release, Taurasi wines are aged for a minimum of 3 years, one of which must be in wood barrels. The Riserva has been aged for 4 years.

The vine originated in Greece and was brought to Campania by Greek settlers. The name may be a corruption of Vitis hellenica, Latin for “Greek vine”.[1] Another etymology derives the name Aglianico from a corruption of Apulianicum, the Latin adjective which indicates the whole of southern Italy in the Roman age. In early Roman times, it was the principal grape of the famous Falernian wine which was the Roman equivalent of a First Growth wine today.