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Type of wine: Bold, powerful red.
 
Origin: Brought by the Greeks to southern Italy over 2,000 years ago.
 
Description: Aglianico is deep ruby in color with black fruit and earth aromas. Powerful and broadly structured with firm tannins and a long finish.
 
Aging: Bouquet and mid-palate develop in three to five years, but continue to improve for ten. At maturity, Aglianico displays a deep garnet color and rich, satiny texture with aromas of coffee and leather.
 
Best location: Volcanic soils in warm-to-hot climates - e.g., TAURASI in Campania and AGLIANICO DEL VULTURE in Basilicata.
 
Cal-Italia producers
 
FastFoodFacts: Roasted lamb with garlic, savory/spicy stews, aged sharp cheeses (Gouda, Jack, Asiago, Provolone).
 
Recipes paired with Aglianico


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