Pagano Aglianico 2024

In the hills of Campania, not far from the Mediterranean coast, the Pagano family is helping preserve a winemaking tradition that stretches back to ancient Rome.

Fattoria Pagano was established in 2001 by Antonio Pagano, whose passion for his native region led him to plant vineyards near Carinola, in the shadow of the extinct Roccamonfina volcano. The family's vineyards occupy terraces overlooking a landscape where grape growing has been part of local life for centuries. Today, Antonio and his son Angelo continue that work, focusing on traditional Campanian varieties.

Aglianico is one of Southern Italy's most important red grapes, prized for its ability to produce deeply flavored wines with substantial structure and remarkable aging potential. It is sometimes compared to Nebbiolo because of its naturally high acidity and tannins, although its darker fruit and savory character give it a personality of its own.

Fattoria Pagano's Aglianico comes from vines planted in 2003 on volcanic soils approximately 280 meters above sea level. The grapes are harvested by hand, and the wine is vinified in stainless steel.

The result is a ruby-colored red with aromas of wild berries, ripe cherry, and licorice. On the palate, the wine has plenty of character, but its tannins are softer and more approachable than those found in many of Aglianico's more powerful expressions. Fresh acidity and a subtle mineral quality provide balance and keep the finish lively.

This is the kind of Italian red that really comes into its own with food. Try it alongside slow-braised beef, sausage and mushroom ragù over pappardelle, or a wood-fired pizza topped with spicy sausage and roasted peppers.