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Aglianico
Aglianico is a black grape grown in the southern regions of Italy, predominantly in Basilicata and Campania. It is considered along with Sangiovese and Nebbiolo to be one of the three greatest Italian varieties.
Also known as Gnanico, Agliatica, Ellenico, Ellanico, Uva Nera and "Southern Barolo," the Aglianico grape is generally believed to have been imported to Italy by settlers from what is now Greece in the 8th century BCE and has a long association with winemaking, believed to have been used to produce Falernian wine during Roman times.
The origins of the name Aglianico are not entirely clear, and the grapes were first referred to as such in the 16th century. Several theories exist, including the idea that is derived from the Latin term vitis hellenica (meaning "Greek vine"), or from Apulianicum, their name for southern Italy in ancient Roman times. Another idea is that the name comes from llano, the Spanish term for "plain."
Among the most sought-after Aglianico wines are Aglianico del Taburno, Aglianico del Vulture and Taurasi.
Notable regions
The primary regions that cultivate Aglianico are Basilicata and Campania in Southern Italy, both of which produce DOCG wine using the grapes. In the former it is the only of the region's wines to have achieved such classification.
Although best associated with Italy, the grape's predisposition to sunny climates with long ripening seasons has seen it grown with some success in Australia, Argentina and California.
Characteristics
Aglianico tends to produce full-bodied wines that are both highly tannic and acidic. As such, ageing of these wines is generally considered essential, however some winemakers have developed techniques to produce softer, easier-to-drink styles.
The dominant flavours and aromas of Aglianico wines tend to be black cherry, spiced plum, game and cured meats, leather, smoke, and white pepper.