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Southern Italy's powerhouse — dark cherry, smoke and a firm, age-worthy grip.
Aglianico ripens very late, often not until November, on the volcanic hillsides of Campania and Basilicata. The result is a deeply structured red with high acidity, big tannins and smoky, earthy depth. Taurasi is sometimes called the ‘Barolo of the South’ and needs years to soften.
Serve at
16–18°C
Glass
Large red wine glass
Decanting
1–2 hours
Climate
Warm, volcanic
How Aglianico typically feels in the mouth.
What to look for in the glass.
Fruit
Earth & smoke
With age
The regions to know on a wine list.
Classic matches that work every time.
Say it at the table
“Southern Italy's powerhouse — dark cherry, smoke and firm tannins. A serious red for serious food.”
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