CAMPANIA AGLIANICO I.G.P.
Campania Aglianico is a well known red wine with a bright ruby red shade. It’s produced from the finest ancient vineyards of Aglianico, in the Taurasi area, and it’s an harmonious wine, with a fruity scent, hints of cherry and violet and a well-balanced aftertaste. The spicy aroma of cinnamon and vanilla make this wine perfect for red meat, game and seasoned cheese courses. Campania Aglianico has a alcohol content of 15,5% and it’s ideally served at 18°C.
Over the years the aroma of Aglianico becomes more and more intense and its color acquires a rich orangey tinge. Agricola Bellaria’s Aglianico wine is fermented in stainless steel vats and maintains a robust, full-bodied, warm and velvety taste.
Aglianico is produced in a vineyard in Montefalcione, in the province of Avellino, close to the Taurasi area in Irpinia.
Campania Aglianico I.G.P. is born from an ancient grape variety whose origins probably date back to the Greek age. It was then brought to Italy around the VII-VI century b.C.
One of the many proofs of the ancient origins of the Aglianico wine is the relic of a Roman wine press recovered in the area of Rionero in Vulture, in Basilicata.
No certain knowledge is available on the origins of the name “Aglianico”. Some scholars link it to the ancient city of Elea (Eleanico), on the coast of Campania; according to some others it’s just a mangled form of the word “Hellenic”. We can gather some important literary proofs on the history of this wine from Horace, a poet who praised his native land Venus and its excellent wine.
750 mL bottle.
– Bronze Medal | International Wine Challenge 2017
– Commended | Decanter World Wine Awards 2017
– Silver Medal | Decanter Asian Wine Awards 2016 (90 Points)
– Bronze Medal | Decanter Asian Wine Awards 2015
– 2 Stelle | Bellavita Awards London 2015
– Due Bicchieri | Gambero Rosso 2016
– Bibenda | 2017
Campania Aglianico I.G.P.
Technical Data Sheet
3000 vines per hectare
MAX. YIELD PER HECTARE
MAX. ALLOWED YIELD
75% – used 65%
Hilly 400-500 m
Espalier – spurred cordon
By hand, in crates, early November
WINE MAKING METODH
De-stemming and light pressing, inoculation of selected yeasts, 25-30°C temperature controlled maceration, racking off and soft pressing of pomace,. filtering and storage in steel tanks, bottling