| History |
Vine with a long tradition, Aglianico is the most noble and important vineyards in the south and is a unifying matrix of the great red wines rank among the best southern Italian red. Issue is the origin of its name. Several scholars refer to the etymology Aglianico (or Glianica) Hellan or in the Hellenic Greek crediting the source, in particular, Euboea, the grape. The Door (1592) identified with the old screws Hellenica Helvolae described by Columella and Pliny. More recent studies, noting assonance Guarani / Glianico make it a continuation of the ancient Guarano, mentioned by Pliny. Unlikely the identity, if only lexical, as well as between Aleatico Aglianico and the derivation of the name Elea / Velia. More interesting etymological path of Andrea Bacci (1596) dating back to the greek aglaos (light) and Aglaia (splendor), which Aglianico, wine and ruby glow. |
| Production technique |
Maceration and fermentation in steel tanks for about 3 weeks. |
| Aging |
18 months in French oak barrels of medium toast. Ageing: 9 months in bottle |
| Color |
Bright ruby red with garnet. |
| Aroma/Bouquet |
Fragrant scents of black cherry and sour cherry, cinnamon and nutmeg, vanilla and anise. |
| Taste |
The taste is full and balanced with soft, sweet tannins that give it a good aromatic persistence. |
| Matching |
An excellent wine to drink with roasts of red meat, poultry and braised Aglianico. |
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