Aglianico

This is an ancient variety. Its origins can be traced back to the Greek farmers of Tessaglia, founded by Ischia and Cuma in the VIII century B.C. From then, the name made its transition from “Hellenico” to “Aglianico”.  Today it is more widespread in the regions of Campania and Basilicata and is found in various biotypes depending on the area: Aglianico Amaro (Bitter Aglianico), or Aglianico del Beneventano (Beneventan Aglianico), Aglianico di Taurasi and Aglianico del Vulture.  This variety has small and compact conical bunches, which means it suffers from mildew, or peronospora, and botrytis. It has one or two leaves. The grapes are small and round with a medium-thick skin and are black in colour. This type matures late-on around mid-October. The sugar-content is high, the tartaric acidity strong and has a tannin-heavy structure.  The wine produced by this grape is, as a result, put through a particularly long ageing process and benefits from storage in wood containers (particularly barrels), which soften its acidic-tannin components.