Aglianico is a variety that loves the sun. It is an ancient variety that comes from Greece. It has been introduced in Italy around VII-VI century b.C.. An old Roman press testifies its ancient origins. It was found in the area of Rionero in Vulture, near Potenza. Nobody knows the right origins of the name, that could come from the city of Elea (“Eleanico”), located on the Tirrenic coast of Campania, or from a modification of the name “Elllenico”. We find a literary proof of the existence of the variety in Orazio, that told the fantastic qualities of this great wine. The original name became “Aglianico” during the domination of the Aragonese in the XV century. 100% Aglianico, cultivated in the area of Torre le Nocelle, near Avellino. The plants, 400 stumps per hectare, are trained with Guyot method and reach a production of 40 quintals per hectare. The manual harvest is planned after the first decade of November and it is followed by maceration and fermentation in steel, managed at a controlled temperature of 20-25°C.

Features of the red wine “Aglianico”

Its ruby red colour assume orance shades with the aging. The perfume is wide and recalls liquorice, blueberry, blackberry and black currant. Its taste is dry, savoury, warm, harmonious, with the right quantity of tannins that make it smoother after some years of aging.

Recommended food pairings while tasting this red wine from Campania

Excellent with cold cuts, soups, main dishes and white meat. It has to be served at 18°C.