||Would seem to have been introduced by the Ancient Greeks along the Mediterranean coast at the time of the formation of colonies in Italy around VI –VII B.C. This might explain the existence of synonyms such as Ellenico, Ellenica and Ellanico which subsequently evolved into 'Aglianico' during the Spanish Domination of XV-XVI A.D. as the double 'll' of the early name sounds like the Italian 'gli'. There is also a hypothesis that the name derives from the Greek 'aglianos', clear and shining, suggesting perhaps clear and shining by contrast with other wines of Campania such as Lacrima and Mangiaguerra which are much darker. However the ancient name ' glianico' might also come from the Spanish 'llano' or plains/flat land from which might come 'wine from the plain' deriving from the domestication of wild vines. (Vines of Italy, Scienza, Calò, Costacurta).Benefits from the autumn chills which conserve its fragrant perfume giving it a unique place within Italian wine production. The most interesting results come from ancient vines in volcanic soils.
|Composition of the land
||Vine greatly suited to the hilly soils of mainly volcanic origin but also lime/clay. Exceptional results come from the ample, deep, clean, soft soils of Taurasi, where nothing else is grown.
||Avellinese rays in new vineyards, controespalier with 'cordon speronato'.
||Late October, early November. Grapes are selected in the vineyard and hand picked.
||Maceration for about 10 days, fermentation partially with autochthonous yeast starter, and then fermented completed.