Aglianicone is an Italian red grape variety primarily cultivated in the southern regions of Campania and Basilicata. Often confused with Aglianico due to the similarity in name and appearance, Aglianicone stands out for its unique characteristics. On the nose, wines made from Aglianicone typically exhibit aromas of ripe red berries, dried herbs, subtle spices, and a touch of earthiness. The palate is medium-bodied with gentle tannins, moderate acidity, and flavors reminiscent of cherry, wild strawberry, and a hint of licorice. There is often a rustic charm, complemented by notes of forest floor and dried flowers.
Aglianicone is most frequently produced as a varietal wine or blended with other indigenous grapes. It is especially prevalent in DOC areas such as Cilento, where local producers strive to express its distinctive profile. The wines are generally approachable and versatile, making them suitable for both immediate enjoyment and short-term aging.
Recommended food pairings for Aglianicone wines include grilled sausages, roasted game birds, aged pecorino cheese, and hearty tomato-based pasta dishes. Their balanced structure and nuanced flavors make them an excellent choice for pairing with Mediterranean cuisine and savory meat preparations.