Aglianico Del Vulture
Aglianico, the grape variety responsible for Basilicata’s and Campania’s DOC designated red wines, can compete favourably with a sangiovese from Tuscany, or nebbiolo wines of Piedmont.
This grape variety was first mentioned in 1520, and thrives on the volcanic soils south of Naples.
It is notoriously late ripening and patient growers who wait long enough are rewarded with flavourful fruit high in acidity and tannins. These characteristics sometimes are compared to Piedmont’s nebbiolo wines.
Vineyards on 400 – 600 metres above sea level yield the most flavourful and delicious fruit.
In the hands of a skilled winemaker, fully ripened aglianico can yield outstanding wines, provided it is aged long enough in barriques. Mastroberardino and Terredora, two Campania wineries, excel in aglianco wines. The wine is called Taurasi.
At its best, aglianico del vulture exudes aromas of plums, and chocolate, mineral and tar favours. Well-aged aglianico goes well with braised beef or grilled steaks or hard cheeses.