Campania Agliancio

Campania Agliancio points to Aglianico, the late-ripening red grape of southern Italy, and it is filed here as an Italian red. The listing gives no vintage, ABV or tasting notes, so what follows describes the style to expect, not a measured profile of this bottle. Aglianico is among the most structured reds in Italy. Expect dark fruit such as black cherry, blackberry and plum, with savory edges of dried herbs, tobacco, leather and sometimes a smoky or volcanic-mineral note. Medium-full to full body is typical, along with firm, grippy tannin and bright, mouth-watering acidity. Oak, if used, tends to add spice and a little vanilla and rarely dominates. The finish is usually long and slightly drying. That tannin and acid make food the natural partner. Grilled or braised red meat suits it well: lamb shoulder, short ribs, sausages with fennel, or a ragù over pappardelle or rigatoni. Aged pecorino, provolone and other firm, salty cheeses soften the grip. Tomato-based dishes with roasted peppers or eggplant also hold up to its acidity. Delicate fish and creamy sauces will be overpowered, so skip them. Serve it around 60 to 65°F, which is cellar temperature and a little cooler than a warm dining room. Too warm and the alcohol and tannin turn blunt. If the bottle feels tight or closed on opening, decant for 30 to 60 minutes, or at least pour it into a wide-bowled glass an hour ahead. A large Bordeaux-style or universal red glass gives the aromas room and lets the tannin settle. On timing, the grape's structure means wines of this type often reward a few years of cellaring, when the tannin relaxes and the fruit develops earthier, more savory tones. Without a stated vintage or producer notes, the safest approach is to open it with a decant and a hearty meal now. A bottle kept lying down in a cool, dark spot may also improve over the next several years.