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Aglianico

admin — Wed, 08 Dec 2010 16:25:00 +0000

Aglianico is often given the epithet: “The Barolo of the South”. Certainly, its versatility makes it one of the most important Southern red grape varieties in terms of fine wine production. It lends body and character to lively rosés; to fruity quaffing wines; and to well-structured and velvety-textured, long-lived reds. It is cultivated primarily in Campania, Basilicata, Puglia and Molise. The variety was most likely brought to Italy by Greek colonists during the 8th century BC. One theory suggests that the name Aglianico is a corruption of the word Hellanic or Hellenic, which is a general term for things of Greek origin. Noted ampelographer Professor Attilio Scienza theorizes that its change in spelling and pronunciation can be traced to the Spanish, who dominated parts of Southern Italy in the 15th and 16th century. The double “l” ,when pronounced in Spanish fashion, sounds like the Italian “gli”. Others have speculated that its name is in fact derived from the Latin word aglaia which means splendour. Whatever its origins, the name Aglianico was first used in a letter dated 1559, in which Sante Lancerio, cellarmaster to Pope Paul III, describes the wines of Italy to Cardinal Guido Ascanio Sforza. He wrote, “Aglicanico wine comes from the mountain of Somma in the Kingdom of Naples, where good Greco is made.” Andrea Bacci, Pope Paul III’s doctor, also had a word or two to say about this variety. He wrote: “It is prepared from fairly dry grapes, and is rendered vigorous by ageing in oak and then stored in excellent vessels. It is therefore perfumed, savoury and attractively flavoured. It is a very pleasing and stable wine with high nutritional properties: a tonic for the stomach and the limbs rather than an aperitif.” Ruby tending to brick red. The wine is generally full-bodied, with soft tannins. It is high in acidity. On the palate, there is a seductive blend of black cherry and blackberry fruit, with hints of violets and wild strawberries. I also often find red liquorice tones and bitter chocolate and black pepper notes. 85-90% of many Campanian reds from the province of Benevento. Each year this province hosts a grape festival in the town of Solopaca where models of such famous monuments as the Pisa Cathedral and Chiesa della Salute in Venice are decorated with grapes and presented to the public for viewing. Theses fast-fading festivals should be supported for their divine oddness. The Aglianico del Taburno (DOC since 1986) zone includes 12 communes in Benevento province. Its vineyards are planted at between 100 and 600 metres above sea level. The wine is made from a minimum of 85% Aglianico, to which may be added Piedirosso, Sciascinoso (also known Olivella Nera) and Sangiovese. It has a minimum alcohol level of 11.5° and must be aged for two years before it is released on the market. With an alcohol level of 12.5° and three years ageing the wine may be labelled riserva. The refreshing rosé version should be drunk young. Also in Benevento province is the hilly zone of Guardia Sanframondi (also called Guardiolo). Here, the Aglianico is made from a minimum of 90% of the named grape and has a minimum alcohol level of 11.5°. When it has an alcohol level of at least 12.5° and is aged for two years, it may be labelled riserva. The Aglianico produced in the vast Solopaca DOC zone is made from 85% of the named grape and is aged for one year. Aglianico also composes a portion of the blend of Solopaca Rosso and Rosato. Aglianico is one of the varietals produced in the Sant’Agata dei Goti zone, which is also found in Benevento province. The wine is made from a minimum of 90% Aglianico and must be aged for a minimum of two years before being released on to the market. When it has an additional year of bottle age and a minimum alcohol level of 12.5° it may be labelled riserva. The variety is also blended with Piedirosso and small percentages of other red varieties to make Sant’Agata dei Goti Bianco. Yes, a white wine. The grapes used in its production are vinified off their skins. The same basic blend is also used to produce a red and rosé. The Sannio zone includes the entire province of Benevento. Its Aglianico is made in dry, passito and sparkling versions. Grapes for the passito style are left on the vine to dry or are collected and semi-dried on racks. This sweet wine has a minimum of 14.5° alcohol. The sparkling version also tends to be sweet. In northern Campania, on the border with Lazio, Aglianico is either vinified on its own or with small percentages of Piedirosso to make the soft, and elegant Falerno del Massico Rosso DOC. Tucked into a corner of northern Campania, between Lazio and Molise, is the Galluccio DOC zone. Here, Aglianico accounts for at least 70% of the zone’s red and rosé. Both of these zones are found in the province of Caserta. The large Cilento zone is located in the province of Salerno. Cilento Aglianico must be aged for one year. Aglianico is also part of the blend of the zone’s red and rosé. The Molise DOC zone includes sites in the hills and foothills of around 70 communes in the provinces of Campobasso and Isernia. Molise Aglianico is made from a minimum of 85% Aglianico, and has a minimum alcohol level of 11.5°. When it has a minimum of 12.5° and has been aged for at least two years (six months of which must be in wood), it may be labelled riserva. Aglianico is also included in the blend of Biferno Rosso. The Castel Del Monte zone takes its name from one of Puglia’s most impressive monuments, a massive octagonal castle which crowns an isolated peak in the province of Bari. Castel del Monte Aglianico is made from a minimum of 90% of the named grape, and has a minimum alcohol level of 12°. With a minimum alcohol level of 12.5° and at least two years ageing (one year of which must be in wood), the wine may be labelled riserva. It is also made in still and semi-sparkling rosé versions. Basilicata’s star wine – and its only DOC – is Aglianico del Vulture, whose production area lies on the foothills of Monte Vulture, an extinct Volcano. Its vineyards are planted on tufa-based soils, which are rich in mineral salts, at an average altitude of 500-600 metres above sea level (though some reach 670 metres). Aglianico del Vulture is made from 100% Aglianico, is aged for at least one year and has an alcohol level of 11.5°. When it has a minimum alcohol level of 12.5° and is aged for three years it may be labelled “vecchio”. If aged for at least five years, it can be called riserva. Aglianico del Vulture tends to have a particularly rich, velvety texture. Near its production zone is the ancient town of Venosa (known originally as Venusia), the birthplace of Virgil, whose Georgics offer us a beautiful treatise on vine husbandry.

Aglianico del Taburno Rose

admin — Tue, 02 Mar 2010 17:05:30 +0000

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Name Aglianico del Taburno Rose
Denomination Doc
Category Rose
Regulation of production Ministerial Decree 29/10/1986, G.U. 5/6/1987 N. 129
Region Campania
Province Benevento
History The vine (ancient ellenico) is very popular between Campania and the Adriatic coast, but in this area presents some issues worthy of note: the breeding is still a simple curtain, under the system that the Sanniti population learned from the Etruscans (and not under cultivation in any order imported by the Greeks).
Vines which is allowed to produce it: Aglianico: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 65%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Rose more or less intense.
Fragrance Delicate, fresh, fruity.
Flavour Fresh, slightly soft.
Aging Not before 1 March of the year following the vintage.
Matchings Tasty seafood, grilled fish, squid stew, codfish in tomato sauce, roasted white meat, rabbit fricassee, neck Campania meats in general, little seasoned cheeses.

Taburno Novello

admin — Tue, 02 Mar 2010 04:50:03 +0000

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Name Taburno Noveau
Denomination doc
Category Red
Regulation of production Ministerial Decree 29/10/1986 G.U. 5/6/1987 n.129
Region Campania
Province Benevento
Vines which is allowed to produce it: Aglianico: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11.5%
Acidity 4,5 for 1000
Colour Ruby red more or less intense.
Fragrance Distinctive, fruity, winey.
Flavour Round, slightly tannic.

Taurasi

admin — Mon, 01 Mar 2010 17:02:03 +0000

This wine is for sale on Stelo italian wine

Name Taurasi
Denomination DOCG
Category Red
Regulation of production Ministerial Decree 11/3/1993 G.U. 27/3/1993
Region Campania
Province Avellino
History In area Irpinia the cultivation of the vineyard has always existed, and among the vines, aglianico played a prominent role even in centuries past. Historical evidence tells us that at the end of the fifteenth century, during the Aragonese domination, had grown more luva lellenico, a name that is then transformed in Aglianico. In the early twentieth century this wine, like the great reds of the south, was largely used to cut production further north. But probably the first wine irpino to have had his own label since 1878. The quality grown in recent years and was recognized by the DOC in 1970 and DOCG in 1993. The lands are located between 400 and 500 meters of altitude, characterized by high daily and seasonal fluctuations in temperature and a delayed ripening of the grapes. S all there is that the wine is enriched with perfume and elegance, while maintaining a good structure.
Vines which is allowed to produce it: Aglianico 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11.5% (Reserve 12)%
Alcohol / wine 12% (Reserve 12.5)%
Acidity 5 for 1000
Colour Intense ruby with garnet up to buy orange hues with aging.
Fragrance Characteristic, ethereal, more enjoyable or less intense.
Flavour Dry, full, harmonious, balanced, with a long finish.
Aging Must be 3 years, and up to 8 years and beyond. Required reserve 4 years, and up to 10 years and beyond.
Matchings Timbale of macaroni Campania. Red meat, game and cheeses.

Aglianico del Vulture

admin — Tue, 26 Jan 2010 14:45:00 +0000

This wine is for sale on Stelo italian wine

Name Vulture Aglianico, Aglianico del Vulture
Denomination Docg
Category Red
Regulation of production Ministerial Decree 18/02/1971, G.U. 22/05/1971 N. 129 (amended by Ministerial Decree 9/3/1987)
Region Basilicata
Province Potenza
Vines which is allowed to produce it: Aglianico del Vulture: 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11,5%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour Ruby red more or less intense or garnet red with orange reflections after aging.
Fragrance Vinous with characteristic and delicate aroma that improves with age.
Flavour Dry, tangy, fresh, harmonious, tannic, which tends to velvety with age.
Aging Consumption not earlier than 1 November of the year following the grape harvest, then, if stored properly, can further refine for seven years. The typology old arrives on the market with 3 years of aging and the reserve with 5 both of which can
Matchings Structured dishes of local cuisine such as ravioli, lamb with mushrooms, ciambotta. Especially with the dry type: grilled meat, chicken Potenza, cheese. With the types and old reserve, game, roasts, cheese. Champagne goes well with dessert.

Aglianico del Taburno Red

admin — Tue, 19 Jan 2010 16:20:51 +0000

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Name Aglianico del Taburno Red
Denomination Doc
Category Red
Regulation of production Ministerial Decree 29/10/1986, G.U. 5/6/1987 N.129
Region Campania
Province Benevento
History The vine (ancient ellenico) is very popular between Campania and the Adriatic coast, but in this area presents some issues worthy of note: the breeding is still a simple curtain, under the system that the Sanniti population learned from the Etruscans (and not under cultivation in any order imported by the Greeks).
Vines which is allowed to produce it: Aglianico: 85.0% – 100.0%
Grape’s yield for hectare 100 quintals
Grape’s yield / wine 70%
Alcohol / grape 11%
Alcohol / wine 11,5%
Acidity 5 for 1000
Colour More or less intense ruby red tending to garnet with aging.
Fragrance Characteristic, pleasant, persistent.
Flavour Dry, slightly tannic, which tends to velvety with age.
Aging 2 years mandatory from 1 November following the harvest of grapes. Reserve for 3 years of age required.
Matchings Suitable for aging wine that goes well with dishes with some regional timbale of macaroni, macaroni with meat sauce, zite pasta, tripe Neapolitan baked kid, stewed veal Aglianico, wild boar, semi-hard cheese or seasoned spicy . The nature reserve is particularly suitable for roasts.