{"title":"Aglianico","description":"\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:f9561105-14de-4a04-acbb-6a83fa7959a0-0\" data-testid=\"conversation-turn-2\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"cb8f9f3d-fa72-4c9e-b127-0467c8401415\" dir=\"auto\" data-message-model-slug=\"gpt-5-3-instant\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"452\"\u003eEven without studying classical philology or linguistics, it seems obvious to place the origin of Aglianico in Greece. This is all the more plausible given that the grape variety is found almost exclusively in Basilicata and Campania—former hotspots of Greek settlement in Italy. However, there is relatively little evidence to support this, and linguists also argue that the naive derivation from “Elleniko” to “Aglianico” lacks any real foundation.\u003c\/p\u003e\n\u003cp data-start=\"454\" data-end=\"847\"\u003eIt therefore appears more likely that this great red grape of southern Italy arrived in Campania via Spain. The earliest documents referring to the variety date only from the early 16th century, a time when the Spanish Bourbons had already begun their long rule over the region. Ultimately, however, this theory also rests on uncertain ground, leaving the true origin of the variety unclear.\u003c\/p\u003e\n\u003cp data-start=\"849\" data-end=\"1343\"\u003eThe ground becomes firmer when one claims that Aglianico is among the very best red grape varieties of southern Italy. Some even go so far as to place it at the very top. \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eIan d’Agata\u003c\/span\u003e, author of \u003cem data-start=\"1069\" data-end=\"1108\"\u003eNative Wine Grapes\u003c\/em\u003e, the standard reference work on Italian grape varieties, ranks Aglianico on the same level as \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eNebbiolo\u003c\/span\u003e and \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003eSangiovese\u003c\/span\u003e (“It’s one of the world’s dozen or so best wine grapes.”).\u003c\/p\u003e\n\u003cp data-start=\"1345\" data-end=\"1950\"\u003eToday, Aglianico is cultivated throughout southern Italy, with three major centers: Taurasi and Taburno (both in Campania) and Vulture (in Basilicata). Aglianico generally has small berries with thick skins, making it relatively resistant to rot and allowing for a long growing season. It is rarely harvested before mid-October, and in some higher-altitude or north-facing vineyards, harvesting can extend into November. Quite resistant to autumn weather fluctuations and most fungal diseases, it is more troubled by excessive heat—which is why it is often found in surprisingly high-altitude vineyards.\u003c\/p\u003e\n\u003cp data-start=\"1952\" data-end=\"2579\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eUnlike Nebbiolo or Sangiovese, Aglianico is rarely a wine that tells the story of its terroir; rather, it tends to take center stage itself. It almost always produces rich, powerful wines dominated by deep fruit, often with earthy, stony undertones and frequently accompanied by floral notes. It has high tannins and acidity, which—if winemakers aim for it—make it well suited for long aging. At its best, Aglianico truly ranks among the finest grape varieties of the South. However, this ideal is achieved less often than one might hope. Far too often, the wines are powerful but ultimately overwhelming and lacking in nuance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"z-0 flex min-h-[46px] justify-start\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"mt-3 w-full empty:hidden\"\u003e\n\u003cdiv class=\"text-center\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv aria-hidden=\"true\" data-edge=\"true\" class=\"pointer-events-none h-px w-px absolute bottom-0\"\u003e\u003c\/div\u003e","products":[{"product_id":"velia","title":"Velia 2022","description":"\u003cp data-start=\"53\" data-end=\"317\" style=\"caret-color: #000000; color: #000000;\"\u003eAglianico is the great variety of Italy’s Mezzogiorno—at least that’s what many of our friends think, including quite a few winemakers. Jörg Bretz, for example, would love to have a vineyard of it, but Burgenland is – at least for now – not suitable for the grape.\u003c\/p\u003e\n\u003cp data-start=\"319\" data-end=\"594\" style=\"caret-color: #000000; color: #000000;\"\u003eWe haven’t always been so convinced. The versions we tasted at trade fairs often seemed too opulent, with tannins that were overly assertive and unbalanced. Its enormous power rarely had a counterpoint that gathered and integrated it, giving it dynamism, drive, and elegance.\u003c\/p\u003e\n\u003cp data-start=\"596\" data-end=\"1011\" style=\"caret-color: #000000; color: #000000;\"\u003eGuido Zampaglione’s Velia focuses precisely on these characteristics. This is possible thanks to a terroir that is rarely associated with Aglianico: the Cilento, where – unlike in the volcanically dominated epicenters of Taurasi and Vulture – limestone shapes the geology. His Aglianico is certainly not lacking in power and energy, yet both are embedded in a taut, forceful, and ultimately perfectly balanced body.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1013\" data-end=\"1032\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1013\" data-end=\"1032\"\u003eTechnical Sheet\u003cbr\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1034\" data-end=\"1639\" data-is-last-node=\"\" data-is-only-node=\"\" style=\"caret-color: #000000; color: #000000;\"\u003e\u003cstrong data-start=\"1034\" data-end=\"1046\"\u003eVariety:\u003c\/strong\u003e Aglianico\u003cbr data-start=\"1056\" data-end=\"1059\"\u003e\u003cstrong data-start=\"1059\" data-end=\"1072\"\u003eVineyard:\u003c\/strong\u003e Vineyard in the Cilento\u003cbr data-start=\"1096\" data-end=\"1099\"\u003e\u003cstrong data-start=\"1099\" data-end=\"1111\"\u003eHarvest:\u003c\/strong\u003e By hand\u003cbr data-start=\"1119\" data-end=\"1122\"\u003e\u003cstrong data-start=\"1122\" data-end=\"1139\" data-is-only-node=\"\"\u003eVinification:\u003c\/strong\u003e Spontaneous | wild yeasts\u003cbr data-start=\"1165\" data-end=\"1168\"\u003e\u003cstrong data-start=\"1168\" data-end=\"1178\"\u003eAging:\u003c\/strong\u003e In wooden casks\u003cbr data-start=\"1194\" data-end=\"1197\"\u003e\u003cstrong data-start=\"1197\" data-end=\"1212\"\u003eFiltration:\u003c\/strong\u003e None\u003cbr data-start=\"1217\" data-end=\"1220\"\u003e\u003cstrong data-start=\"1220\" data-end=\"1228\"\u003eSO₂:\u003c\/strong\u003e \u0026lt;30 mg\/l\u003cbr data-start=\"1237\" data-end=\"1240\"\u003e\u003cstrong data-start=\"1240\" data-end=\"1252\"\u003eAlcohol:\u003c\/strong\u003e 14%\u003cbr data-start=\"1256\" data-end=\"1259\"\u003e\u003cstrong data-start=\"1259\" data-end=\"1271\"\u003eClosure:\u003c\/strong\u003e Natural cork\u003cbr data-start=\"1284\" data-end=\"1287\"\u003e\u003cstrong data-start=\"1287\" data-end=\"1312\"\u003eDrinking temperature:\u003c\/strong\u003e 16–18°C\u003cbr data-start=\"1320\" data-end=\"1323\"\u003e\u003cstrong data-start=\"1323\" data-end=\"1351\"\u003eOptimal drinking window:\u003c\/strong\u003e From now until 2035\u003cbr data-start=\"1371\" data-end=\"1374\"\u003e\u003cstrong data-start=\"1374\" data-end=\"1406\"\u003eContent and price per liter:\u003c\/strong\u003e 0.75 l (€34.87\/l)\u003cbr data-start=\"1424\" data-end=\"1427\"\u003e\u003cstrong data-start=\"1427\" data-end=\"1441\"\u003ePrinciple:\u003c\/strong\u003e All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizers, and natural preparations, and abstain from the use of herbicides, pesticides, and synthetic fertilizers.\u003c\/p\u003e","brand":"Il Tufiello","offers":[{"title":"Default Title","offer_id":52341764292944,"sku":null,"price":27.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/7305\/9397\/files\/Velia.jpg?v=1763126023"}],"url":"https:\/\/vinonudo.at\/en\/collections\/aglianico.oembed","provider":"vinonudo","version":"1.0","type":"link"}