Aglianico is a renowned red wine grape variety originating from Southern Italy, specifically the regions of Campania and Basilicata. It is known for producing bold, full-bodied, and age-worthy wines that have gained popularity among wine enthusiasts around the world. The winemaking process of Aglianico wines is characterized by several key steps, from the vineyard to the bottle.

To begin, Aglianico grapes are typically harvested in late October or early November when they have reached an optimal level of ripeness. The grapes are manually picked and carefully selected to ensure only the best quality fruit is used in the winemaking process. Aglianico is a late-ripening grape variety, which contributes to its unique flavor profile and ability to attain high levels of tannins and acidity.

Once harvested, the grapes are transported to the winery, where they undergo a thorough sorting process to remove any underripe or damaged grapes. This is an important step in ensuring the quality of the final wine. After sorting, the grapes are crushed to release their juice and macerate with the skins. The maceration period can last for several days, during which the color, tannins, and flavors from the skins are extracted.

After maceration, the juice is separated from the skins and transferred to fermentation vessels. Aglianico wines typically undergo a temperature-controlled fermentation, which allows for better extraction of flavors and preservation of the grape’s natural characteristics. This process often takes about two weeks, after which the wine is pressed to separate it from any remaining solids.

Following fermentation, the young Aglianico wine is transferred to oak barrels for aging. The choice of barrels, whether oak or stainless steel, can significantly influence the final style of the wine. Traditional Aglianico wines are aged in large, neutral oak casks for an extended period, often two years or more. During this time, the wine undergoes maturation, where it develops complexity and integrates its distinct tannins.

After aging, the wine is bottled, and a period of bottle aging may follow before it is released to the market. Aglianico wines are known for their potential to age gracefully, with some premium examples being able to improve over decades in suitable cellar conditions. This aging process allows the tannins to soften and the flavors to become more integrated, resulting in a smoother and more complex wine.

The final product is a deep-colored, structured, and aromatic wine. Aglianico wines typically exhibit dark fruit flavors, such as black cherry, plum, and blackberry, alongside notes of leather, earth, and spices. The wine’s high acidity and firm tannins contribute to its age-worthiness and ability to pair well with hearty dishes, such as roasted meats, game, and aged cheeses.

In conclusion, the winemaking process of Aglianico wines involves meticulous attention to detail from vineyard to bottle. The grape’s unique characteristics, including late ripening, high tannins, and acidity, shape the final wine’s flavor profile and aging potential. Whether enjoyed young or after years of cellaring, Aglianico wines offer a taste of Southern Italy’s rich winemaking heritage and continue to captivate wine lovers with their bold and complex nature.

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