| History |
It seems to have been introduced by the Greeks along the Tyrrhenian coast, at the time of the foundation of their colonies VI-VII century B.C. This could explain the presence of synonyms such as Hellenic, Hellenic and Hellenic, later changed into Aglianico, during the Spanish domination (XV-XVI century) for which the "double l" pronounced in Italian, sounds "gli". There is also a hypothesis that the name of the vine derives from the Greek aglianos: chiaro e agliaia splendente. Therefore, clear and shining wines to distinguish it from other Campania wines such as Lacrima and Mangiaguerra, much darker. Moreover, the ancient name "glianico" could be traced back to the Spanish "llano- piano/pianura" from which "grapes of the plain" and therefore originated from the domestication of wild vines ("Vitigni d'Italia" Scienza, Calò, Costacurta). |
| Soil composition |
Predominantly volcanic, but also calcareous clay. |
| Harvest |
First decade of November. |
| Vinification |
Maceration for about 12 days, fermentation partially carried out also with starter of autochthonous yeasts, malolactic fermentation carried out completely in French oak. |
| Ageing |
14 months in French oak barriques. |