Black fruit grape variety grown in Puglia
Grape variety historically present in different areas of Apulia; currently listed among the varieties suitable for cultivation throughout the region.
Aglianicone is traditionally considered as part of the Aglianico family (Main wine vines, new series, 1990). A study by the Sperimental Institut of Viticoltura (Calò et al., 2001) showed that many of these Aglianici and in particular Aglianico and Aglianico of Vulture are a single vine, while Aglianicone, shows its precise identity. Other studies, carried out by the analysis of DNA at 15 micro satellite loci (Crespan M. et alii, 2002), have allowed to conclude that Aglianicone and Ciliegiolo are a single grape variety. Evidence has also emerged of a direct relationship, of the parent-child type, between the Aglianicone-Ciliegiolo grape variety and Sangiovese, while this type of link is to be excluded with Aglianico. Subsequent researches of the CREA-VE of Turi have made to characterize accessions of Ciliegiolo with molecular profile different from that of the Aglianicone.
Aglianico bastardo, Aglianicone nero, Glianicone.
Shoot tip: open, fluffy-downy, light green with vermilion shades.
Leaf: large, pentagonal, trilobate or more rarely pentalobate. U-shaped open petiole sinus, upper lateral sinuses not very deep or medium deep, closed; the inferior ones, if present, are closed.
Lower leaf side slightly or medium tomentose. Flat blade, slightly bullate or smooth.
Bunch: medium weight, oblong, cylindrical-conical, plain or winged, dense or medium dense.
Berry: medium-low weight, slightly oval or roundish, black purplish colour. Thick, compact skin, extremely pruinose. Soft flesh, with a pleasant slight taste of marasca cherry.
Time of bud burst: intermediate
Flowering time: intermediate
Average bunch weight: 410 g (min 220 g – max 690 g)
Average berry weight: 3.0 g (min 2.4 g – max 3.8 g)
Number of seeds per berry: 2 – 3
Average rachis weight: 23 g
Fertility of buds: 1 – 2
Potential fertility: 1.5
Actual fertility: 1.1
This vine features a good and consistent productiveness, with a fairly high must yield. It prefers fairly fertile soils, but withstands also poorer conditions.
Alcoholic content: 11 12 % by vol.
pH: 3.20 3.40
Total acidity: 6.0 – 8.0 g/l
Aglianicone in Apulia is almost exclusively used for vinification in blends. In the case of vinification as a single variety, the grapes of this vine lead to the obtainment of a wine of medium ruby red colour, poor in body, tannic, which has in its aroma, reminiscent of marasca cherry, a sought-after quality requirement.
Wine grape variety present in several areas of Apulia, although not to a great extent. It is registered among the varieties suitable for cultivation throughout the Apulia region.