Aglianico: a thousand-year history

The Aglianico is considered the most important black grape variety in southern Italy. It has a thousand-year history: highly appreciated in ancient Rome, it was introduced into the Italian peninsula in 700 BC. by the Pelasgians, native people of Greece.

Originally called Elleanico, it later became Hellenic, until it became Aglianico as we know it today.

The Aglianico vine finds its maximum expression in Basilicata and Campania, in the territories of Vulture and Irpinia, which offer optimal soil and climate conditions.

The Aglianico vine fears high summer temperatures which in these territories (Irpinia-Vulture) is easily compensated by the altitude at which the vineyards are located, present on medium/high hills.

A “pure” winemaking process

The grape harvest period is between the end of October and the beginning of November, it has medium vigor and constant productivity, the berries are small and spherical, it is used for winemaking and offers the maximum expression of purity.

The Irpinia wines obtained from the Aglianico vine have an excellent level of quality. Two of the best known are the prestigious Taurasi Docg which is subject to a minimum aging period of three years of which 12 months in oak barrels, and the Riserva Taurasi, which must rest for 4 years, of which 18 months in oak barrels.

The excellent Irpinia Aglianico Doc is a wine that can be vinified in pure Aglianico grape variety, or with the addition of 15% of other varieties. From a disciplinary point of view, vinification and the aging period of the wine remain subjective choices of the winery.

We at Crypta Castagnara Cantine vinify our Cretazzo, Irpinia Aglianico Doc, 100% with Aglianico grapes.

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