Aglianico 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.
We 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.
Guido 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.
Technical Sheet
Variety: Aglianico Vineyard: Vineyard in the Cilento Harvest: By hand Vinification: Spontaneous | wild yeasts Aging: In wooden casks Filtration: None SO₂: <30 mg/l Alcohol: 14% Closure: Natural cork Drinking temperature: 16–18°C Optimal drinking window: From now until 2035 Content and price per liter: 0.75 l (€34.87/l) Principle: 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.
