Aglianico
ah-LYAH-nee-koh · Vitis vinifera ‘Aglianico’
Southern Italy’s great red — Taurasi in Campania, Aglianico del Vulture on the volcano next door. Ancient enough that the Romans drank it; the old story credits Greek settlers, though the paper trail is thin. Sometimes called the Barolo of the South, mostly by people selling it.
/ What it tastes like /
Dark cherry and plum dried halfway to leather, smoke, tar, and a tannic grip that means business — backed by acidity most big reds gave up to get that size. That combination of muscle and freshness is rare, and it’s why the good ones age for decades.
/ Why it works in Texas /
Aglianico is one of the latest-ripening reds in the world — in Italy the harvest can run into November — and it holds its acid in heat that wilts other grapes. A long, hot Texas season is less a challenge than the whole point. It’s still a rarity here, which makes finding one on a tasting list feel like inside information.
/ What to eat with it /
Those tannins want fat and protein: braised short ribs, sausage and peppers, anything with a bone in it. This is not a porch sipper — bring food or bring patience.
/ From our visits /