Italian food
Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, VenetoAglianico del Vulture (DOC)
Curiosity
The Latin poet Orazio, born in Venosa in 65 AD, praised the "comfort, joy and confidence" it confers. Centuries later it was praised by Carlo I d'Angiō and drunk by Pope Paul III Farnese.
Tips
If it is kept well, it has an average life of five to eight years. The bottles should be laid flat in a cool, dark, humid cellar. Recipes:
Spicy Rabbit
Lamb with herbs
Spicy Rabbit
Lamb with herbs
Caratteristiche
Region: Basilicata
Taste: sapid, fresh, harmonious and properly tannic flavour that tends to become velvety with aging
Colour: more or less intense ruby red or lively garnet with a tendency to develop orange reflections with aging
Fragrance: delicate and characteristic odour that improves with aging
Alcoholic strength: 12,5%
Associated food: roast meat and game
Served at: 15 to 17°C.
Cost: 5.94
Taste: sapid, fresh, harmonious and properly tannic flavour that tends to become velvety with aging
Colour: more or less intense ruby red or lively garnet with a tendency to develop orange reflections with aging
Fragrance: delicate and characteristic odour that improves with aging
Alcoholic strength: 12,5%
Associated food: roast meat and game
Served at: 15 to 17°C.
Cost: 5.94
Description
Aglianico is a red-grape variety that is widely diffused in Basilicata and somewhat less so in the province of Avellino in Campania, where it is also known as Gnanico, Agliatica, Ellenico, Ellanico and Uva Nera.
It is of extremely ancient origin and some experts argue that it was being cultivated even before the foundation of Rome. It appears to have been extensively used in making Falernum, a wine that was celebrated by the poets of the ancient world. The variety was introduced into Italy by the Greeks at the time of the foundation of Cumae (Cuma) or a bit later.
The transformation of the name Hellenica into Hellanica and, then, into Aglianico occurred at the end of the 15th century during the period of Aragonese domination over the Kingdom of Naples. In Basilicata, the variety is cultivated in the provinces of Matera and Potenza where the hilly district around the Vulture yields a grape of exceptional quality. The wine made from those grapes, which is quite vigorous and highly odorous, was elevated to Denominazione di Origine Controllata status as Aglianico del Vulture in 1971.
The hilly territory of the Vulture includes the volcanic terrains in the northwest of Basilicata between the Ofantina Premurgiana zone on the border with Apulia and the Lucanian mountains. In that area, Aglianico is cultivated at altitudes ranging up to 800 meters but the wine does best at between 200 and 500 meters.
It is of extremely ancient origin and some experts argue that it was being cultivated even before the foundation of Rome. It appears to have been extensively used in making Falernum, a wine that was celebrated by the poets of the ancient world. The variety was introduced into Italy by the Greeks at the time of the foundation of Cumae (Cuma) or a bit later.
The transformation of the name Hellenica into Hellanica and, then, into Aglianico occurred at the end of the 15th century during the period of Aragonese domination over the Kingdom of Naples. In Basilicata, the variety is cultivated in the provinces of Matera and Potenza where the hilly district around the Vulture yields a grape of exceptional quality. The wine made from those grapes, which is quite vigorous and highly odorous, was elevated to Denominazione di Origine Controllata status as Aglianico del Vulture in 1971.
The hilly territory of the Vulture includes the volcanic terrains in the northwest of Basilicata between the Ofantina Premurgiana zone on the border with Apulia and the Lucanian mountains. In that area, Aglianico is cultivated at altitudes ranging up to 800 meters but the wine does best at between 200 and 500 meters.
Limoni
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