Aglianico, Rosso Puglia IGP

The Aglianico Red Puglia IGP from Villa Schinosa is a tribute to the historical richness of the grape variety, considered among the oldest and most noble in Italy. Originating from Greece and introduced to Italy in ancient times, Aglianico finds in Puglia an ideal terroir that enhances its unique characteristics. This wine presents itself with an intense garnet red color and a complex bouquet of ripe red fruit, where the wood aging rounds off the tannins and gives the product a surprising finesse and harmony. On the palate, it reveals a solid structure, balanced by just the right amount of tannin and freshness that invites the next sip, with a long and dry finish. Perfectly paired with rich dishes such as robust pasta, roasted meats, and aged cheeses, Villa Schinosa’s Aglianico is an excellent choice for those wishing to explore the depth and complexity of Southern Italy’s red wines. Serve at a temperature of 18°C after letting it breathe for at least an hour, to fully appreciate the explosion of aromas and flavors.
Vintage 2019

North of Bari – Contrada Schinosa – Trani at 70 meters above sea level.


100% Aglianico


Aglianico grapes trained on trellises with spurred cordon on rich, clayey, and predominantly calcareous soil with a density of 4,500 plants per hectare.


The harvest takes place in the second half of October. Maceration lasts at least 10 days to achieve maximum extraction of aromatic and coloring substances. The fermentation temperature never exceeds 20°C.


Maturation occurs in 35 hL Slavonian oak barrels, where the wine develops its characteristics. Further refinement in the bottle for a period of 6 months.


Alcohol: 13.5% Vol
Residual sugars: 2 g/L
Total acidity: 5.3 g/L
Sulfur dioxide (total/free): 75/15 mg/L


Intense garnet red color, complex bouquet with notes of ripe red fruit, full and harmonious palate, rightly tannic, great structure with a dry finish.


First courses with meat sauces, roasted meats, and aged cheeses. It is recommended to uncork it at least 1 hour before serving, preferably at a temperature of 18°C.

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