Red-wine grapevine cultivated in Basilicata and Campania regions of Italy. In the latter province it has the alias names Agliatica, Ellenico, Ellanico, Gnanico and Uva Nera. Of extremely ancient origin, it is responsible for some of the better sturdy red wines of southern Italy – (eg “Aglianico del Vulture”). Appears to have been used to produce Falurnum, a well-documented favorite wine of the Romans. The name “Aglianico” is reported to be late 15th century corruption of the italian word “ellenico”, meaning “hellenic”, presumably acknowledging the original home of this variety. The grape is also used to make good bronze-colored rosé-style wine.
TopicsArgentinian beverages Brazilian Caribbean Central American cheese Chilean cooking Cuban culinary culinary arts definitions dictionary eating edible Espanol food food glossary foods foods of France France French French cuisine French food French foods gastronome gastronomic gastronomique gastronomy glossaries glossary gout Latin American Mexico Paris Patricia Wells Portuguese Provence Puerto Rican South America South American Spain Spanish taste wine