||Viene chiamato "Aglianico", "Uva Aglianica", "Gnanico" o "Gnanica" in diversi comuni delle provincie di Avellino, Napoli e Caserta. "Agliatica" a Gesualdo; "Ellenico", "Ellanico", nei comuni del versante Sud del monte Somma e in alcune zone dell'Avellinese comprendenti l'agro Taurasino. "Uva Nera" a Castelfranci e Vallata; "Agliano", "Gagliano" a Sammarzano; "Uva dei Cani" a Corato.
||Late, from 15 October to 15 November.
||Pretty abundant and constant.
|Areas of cultivation
||It is spread in Basilicata, Campania and partly in Puglia and Molise.
||Originally from Magna Greece since ancient times, it has its name for the vulgarization of the term Ellenikon in Hellenic, here in Hellenic and finally in Hellenic.
||Leaf: medium size, orbicularized or slightly wedge-shaped, pentalobata with slightly underscored lobes, especially the two lower sides, closed petiole breast closed with overlapped edges, more rarely U, lateral veins above narrow or closed V, lateral lateral veins below V O ad U; Upper page glabra, opaque, dark green or green bottle, green ribs; Bottom page light green, fluffy, ribs of 1st - 2nd - 3rd order protruding and covered with dense toment, light green; Wavy, thin flap; Revolving lobby with corner at the top; Dented edge with irregular teeth, hooked, convex edge, wide base.
Bunch mediumly spatula, cylindrical or slightly conical with a poorly developed wing; Medium, almost spherical, pruinoso; Thick skin of bluish, low pulp of fresh and slightly tannic flavor.
|Characteristics of the wine obtained from this grape variety
||With the alanic you get a ruby red wine tending to the garnet and, with the passing of years, to the orange. An intense, typical and ethereal aroma, featuring hints of marasca, plum, almond, violet, spices and animal scents like leather. The flavor is full and tannic, with great structure and important taste-olfactory persistence.
||Disease resistance: good for oidio, a little less than deworm, it is subject to rotting of grapes especially in rainy or damp autumns.