Aglianico is a red grape grown in the southern regions of Italy, mostly Basilicata and Campania. It is considered with Sangiovese and Nebbiolo to be one of the three greatest Italian varieties. Aglianico is sometimes called "The Barolo of the South" (il Barolo del Sud) due to its ability to produce highly refined, complex fine wines like the famous Piedmont wine, Barolo.
Wines produced from Aglianico tend to be full-bodied with firm tannins and high acidity, endowing them with good aging potential. The rich flavours of the wine make it appropriate for pairing with rich meats such as lamb. In Campania, the grape is sometimes blended with Cabernet Sauvignon and Merlot in the production of some Indicazione Geografica Tipica (IGT) wines.
In its youth, Aglianico is very tannic and concentrated, requiring a few years of ageing before it can be approachable. As it ages, the fruit becomes more pronounced and the tannins more balanced with the rest of the wine. The trademark colouring of the wine is a deep garnet. In well made examples of the wine, it can have chocolate and plum aromas.
Alternative Names: Agliatica, Ellenico, Ellanico, Gnanico, Uva Nera
Piedirosso is a red Italian wine grape variety that is planted primarily in the Campania region. The grape is considered a specialty of the region, being used to produce wines for local and tourist consumption. Its name "piedirosso" means "red feet" that reflects the bottom of the vine which used to be red similar to the red feet of a pigeon.
The grape is believed to be one of the parent varieties of the central Italy grape Abbuoto, possibly a crossing with Casavecchia. DNA analysis has also shown a close genetic relationship between Piedirosso and the white Campanian wine grape Caprettone that was previously thought to be a clone of Coda di Volpe.
Alternative Names: Palombina, Pere'e Pallummo, Per'e Palumo, Strepparossa