Aglianico has a bright and full ruby-red colour. The nose is penetrating, balsamic, with tertiary spicy aromas: black pepper, mace and nutmeg bound by light toasted notes. On the palate it is warm, well balanced and decidedly tannic with a dense, dry and mature tannin. The finish, voluminous and persistent, ends with a spicy and balsamic retronasal return. Aglianico goes well with red meat, either baked or grilled, game and ripened cheeses.
