We don’t see that much Aglianico (“ahl-YAH-nee-koe”), and it’s described as a potentially quite tannic grape, so I was interested to see what this one was like. I think this one is quite good, although better on the first night.
It was promising and reasonably tasty from first pour, but I thought it really needed 2.5 to 3 hours in a decanter to really come forth, with its noticeable tannins softening and filling out along with the rest of the wine, and the fruit sweetening. Then, it showed tasty flavors of dark plum, blackberry, black raspberry, prune, tar, and a slightly medicinal dark herbal bitterness. When fully aired, the less pleasant-sounding flavors became much submerged under the fruit. The acid is stronger than it would be in a Californian wine (as is usually the case in Italian wines), but not at all too strong. The flavors are quite distinct from those in the usual red grapes we get (Cabernet, Syrah, Sangiovese, Zinfandel, etc.), and I found them quite interesting and delicious.
The next day, the saved single-glass screw-cap bottle was, unfortunately, not as good. Especially soon after poured, it was still pretty good, but the acid was stronger than on the first night, and the fruit didn’t soften and ripen during the couple hours I drank it. So, I’d say this wine needs 3 hours of air, but no age, and should probably be drunk up soon.