Basilicata

Basilicata wine is built around Aglianico, a dark-skinned southern Italian variety that must make up 100 per cent of Aglianico del Vulture DOC — and rewards that commitment with deep colour, tannins that are fine-grained in texture, plum and chocolate richness on the nose, and a palate defined by marked acidity. Harvests stretch into November, giving the grape time to build real structure. If that sounds like a wine worth exploring, the buying case only gets stronger from here.

Why choose Basilicata wine?

Choose Basilicata when you want Aglianico at its most authoritative. Aglianico del Vulture is the region's flagship DOC, and its top tier — Aglianico del Vulture Superiore — earned DOCG status in 2010, placing it among Italy's most formally recognised appellations. Crucially, Aglianico del Vulture is softer and earlier-maturing than Taurasi, Campania's celebrated Aglianico DOCG, which means you get the same grape's depth and grip without needing a decade in the cellar first. That makes it the smarter pick for anyone who wants a serious, structured red — lamb chops, aged pecorino, slow-braised beef — without the long wait. Whether you're a collector eyeing a DOCG or a weekend drinker ready to open something tonight, Basilicata delivers on both counts. If you want deep, age-worthy Aglianico that's ready sooner than its rivals, our Basilicata selection starts here →

Why does Aglianico del Vulture taste so structured?

Aglianico ripens very late — sometimes into November. Cutting that short or pushing yields leaves ferocious tannins unresolved, so top Aglianico del Vulture producers harvest at full maturity for that characteristic grip and depth.

Is Aglianico del Vulture Superiore worth the upgrade over standard DOC?

Yes. The Superiore designation carries DOCG status (awarded 2010), signalling stricter controls and longer ageing requirements — a meaningful step up if you want the most serious expression Basilicata offers.