Masters of Aglianico: Exploring the Faces of Southern Italy’s Iconic Red Wine Grape Chris Lehoux, February 1, 2025 The Aglianico grape, known for its thick skin and natural high tannin levels, thrives in Italy’s southern regions of Basilicata and Campania. It is now recognized in its own right rather than merely as the “Barolo of the South.” The wine produced from Aglianico is not only age-worthy but also showcases the grape’s depth and adaptability across various terroirs. Aglianico is predominantly known from its two prime regions: Aglianico del Vulture in Basilicata and Taurasi in Campania. Each of these areas offers distinct interpretations of this intense grape. Additionally, Aglianico del Taburno and the vineyards in Cilento DOC are emerging as noteworthy contenders in the Aglianico landscape, each revealing unique characteristics shaped by their environments and winemaking styles. One distinctive trait of Aglianico is its late ripening, often harvested as late as early November. Its extended growing cycle, influenced by altitude and significant temperature variations, promotes the slow development of flavors. Wines made from Aglianico are typically deep, dense, and built with firm acidity and bold tannins, evolving into complex profiles of black cherry, plum, licorice, and earthy notes that develop with time. In the volcanic region of Monte Vulture, the rich soils composed of ash and lava give Aglianico a fresh and floral quality. Barile, a small village in this area, has produced excellent winemakers like Elena Fucci, known for her focus on terroir-driven expressions. Another significant figure in Vulture is Fabio Mecca, who emphasizes how the unique combination of altitude and volcanic soil affects the aromatic profile of Aglianico. Conversely, Taurasi wines, grown in the varied elevations of Irpinia, exhibit a different character due to their diverse terrain. Notable producers like Mastroberardino and Feudi di San Gregorio have helped elevate Taurasi’s prestige, showcasing wines with a fruit-forward appeal that balance the grape’s innate tannic structure. In southern Campania, the warmer climate of Cilento DOC has led to the production of Aglianico that typically offers riper and rounder profiles. Producers such as San Salvatore 1988 are gaining recognition for their biodynamic practices and minimal intervention techniques, demonstrating Aglianico’s adaptability to coastal conditions. Aglianico del Taburno, located near Benevento, showcases another facet of the grape, with wines that are generally fuller and rounder compared to Taurasi. The unique terroir here contributes to approachable wines that highlight pronounced black fruit and earthy undertones. As Aglianico garners more attention, the renaissance of its production continues. Each region brings forth its interpretation of the grape, contributing to a growing understanding of Aglianico’s diversity. PDO regions like Taurasi and Vulture may remain benchmarks, but Taburno and Cilento are paving the way for a broader appreciation of this vital variety within Italy’s fine wine scene. The future looks bright for Aglianico as producers refine their techniques and explore its full potential. About the Author: Chris Lehoux Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored! Wine