Op Wine-Searcher vonden we een correcte beschrijving van eigenschappen en groeicondities van het zuid-Italiaanse druivenras Aglianico:
Aglianico is a black-skinned grape variety native to southern Italy. It is known to produce full-bodied red wines that show musky berry flavors with firm tannins and good aging potential. Even when grown in hot climates, Aglianico is capable of reaching high levels of acidity, which makes it a particularly useful vine in the Mediterranean.
The structure and richness of Aglianico make it a popular grape for blending in southern Italy. In Campania, it is frequently blended with Cabernet Sauvignon and Merlot in the production of some IGT wines. Further east in Basilicata, the sole DOC wine in the region, Aglianico del Vulture, is produced from Aglianico grapes grown on the volcanic slopes of Monte Vulture.
In their youth Aglianico wines tend to be very tannic and concentrated, especially if adverse weather conditions force producers to harvest their crop before it has achieved complete ripeness. A few years of ageing has a favorable impact on the wine and helps the tannins to soften and the fruit profile to emerge. Aglianico wines are typically garnet-red, fading to terracotta tones after sufficient time in bottle.
Aglianico vines prefer warm, dry conditions, and therefore the grape has been trialed in California and Riverina, Australia. It ripens late even in these warm climates, with the best examples offering aromas of chocolate and plum.
Popular blends include: Aglianico-Piedirosso.
Synonyms include: Agliatica, Ellenico, Ellanico, Gnanico, Uva Nera.
Food matches include:
Europe: Beef braised in milk (manzo al latte); Mallorcan braised rabbit (conejo a la Mallorquina)
Americas: Chicken in aji (pepper) sauce (aji de gallina); paprika-spiced beef strips
Australasia/Oceania: Barbecued lamb chops with minted peas; mushroom risotto
Africa/Middle East: Baked meatballs (frikkadels)