Two of Campania's four DOCG classifications are based on the Aglianico variety which is itself further deployed, as regards styles, classification, and geography. I examine the characteristics of the variety, its origin and current deployment, and the nature of its wines.
Aglianico, according to Ian D'Agata (Native Wine Grapes of Italy). "is one of the world's great red grapes ... it is generally believed to be one of Italy's three best wine grapes but in my opinion ... it's one of the world's dozen or so best wine grapes." Jancis Robinson is just as fulsome in her praise of the variety: "There are some grape varieties that, like Cary Grant and Catherine Deneuve, exude class. Aglianico ... is one of these." While my post covered Aglianico in Campania, the praise of these two experts extend beyond that region to include the variety's presence in neighboring Basilicata. Jancis Robinson specifically mentions it as "the signature grape of Taurasi in Campania and Aglianico del Vulture just over the border in the hills of Basilicata."
What are the characteristics of this grape variety? The chart below shows selected characteristics of the cultivar and illustrates that, while there are a common set of agronomic and environmental aspects, growing-area differences are evident, as shown in the famous biotypes from Taurasi, Taburno, and Vulture, each one, according to D'Agata, "responsible for the unique characteristics of an eponymous wine."
Where are Aglianico's origins? A number of proposals have been advanced but, again, D'Agata, "... the exact origin of Aglianico and of its name remains unclear." He points to the first mention of the variety in a 1520 document attesting to vineyards owned by the Count of Conversano and planted to Aglianiche. Significant DNA study of the cultivar continues.
A total of 9973 ha of Aglianico are planted across Italy, with 69% of that total in Campania, 23% in Basilicata, and the remainder distributed between Molise, Puglia, Calabria, and Sicily. The variety is partial to dry, sunny climes and volcanic soils. The Campania and Basilicata terroirs wherein the cultivar can be found are illustrated in the following chart.
Aglianico has also won converts outside of Italy with vines planted in Australia, the United States (Texas, Arizona, and California) and in Canada's Niagara Peninsula.
The high concentrations of acid, sugar, and flavors in Aglianico lend themselves to versatility and that is exhibited by the cultivar being deployed in every key wine style in its favored lands. As the chart below shows, Aglianico can be vinified as a white (Irpinia DOC), sparkling, still red, or passito wine.
But it is as a still red wine that Aglianico has gained its fame and notoriety. These wines show floral aromatics when young and acquire spice and herbal qualities with age; and they have a remarkable ability to age. The wines are high in acid and tannins and are outstanding markers of the growing region while, at the same time, retaining the grape's definitive personality.
The Aglianico red wines from Taurasi are full-bodied, with elevated tannins and acidity. The wines show black and red berry fruit flavors and black olive and herbal notes when young and spice and smoke with age. Taburno wines are lighter in color than its Taurasi counterpart with red fruit notes, higher acidity, and lower tannin levels. The wines from Aglianico del Vulture, according to D'Agata, are known for their rich plum notes and mineral nuance.
I have tasted a few examples of Mastroberardino Aglianico wines.
The 2015 Taurasi DOCG was non-turgid in the glass. It showed beeswax, star apple, violet florals, sweet tar, clay, and thyme on the nose. Expands quickly and fully on the palate. Medium weight with good, palate-cleansing acidity and a long, spicy finish. Dark purple fruit on the palate with silky tannins that provide just enough texture. Not an overly complex wine.
The 2015 Taurasi Riserva DOCG showed a balsamic note on the nose along with spice, tar, chocolate, herb, mint, cassis, dark fruits, smoke, charcoal, licorice, and beeswax.. Sour cherry on the palate, red fruits, coal and a smokiness. Ripe tamarind. The acidity rides on a wave that persists into the finish and beyond.
The Mastro Rosso Campania IGT is a blend of Aglianico, Piedirosso, and other varieties grown in different areas of Irpinia and Sannio. The grapes are grown at 350 m in south-facing vineyards sited on predominantly clayey-calcareous soils. The 20-year-old vines - average density 3000 vines/ha -- are trained Guyot. The grapes are vinified in stainless steel tanks and are refined in bottle for at least month.
The 2018 version of the Mastro Campania IGT is easy-drinking. Vanillin, tar, sage, cassis, and beeswax on the nose. Red fruit and spice on the palate with an abbreviated finish.
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