Irpinia DOP Aglianico Blu Onice 2020 Nativ

What kind of wine is it

Aglianico Blu Onice by Nativ is a red wine made from Aglianico grapes grown in a single cru in Irpinia. This wine stands out for its structured profile and elegant tannin texture, thanks to fermentation in temperature-controlled stainless steel and prolonged maceration. Ageing for fourteen months in French oak barrels adds depth and complexity, while maintaining freshness with notable ageing potential over time.

Where does it come from

Blu Onice originates in Gesualdo, in the province of Avellino, from a vineyard at 600 metres altitude on rocky soil near an ancient onyx quarry. The calcareous-clay soil and continental climate, with significant temperature fluctuations, encourage slow grape ripening and preserve acidity and aromatic richness. The unique environment gives pronounced minerality and solid structure.

How is it produced

Manual harvesting of the Aglianico grapes takes place between late October and early November. After a brief cold pre-fermentation maceration, the must ferments in stainless steel with skin contact for about twenty days to extract colour and tannins. The wine ages for fourteen months in French oak barrels, completes malolactic fermentation and develops tertiary aromas. Final stabilisation in steel ensures balance and clarity before bottling.

Tasting notes

On the eye, Blu Onice displays a deep ruby colour with garnet highlights. The nose reveals aromas of Maiatica cherry, ripe plum, spices such as black pepper and liquorice, with light toasted notes from the wood. On the palate, it is full and enveloping, with velvety tannins and balanced acidity. Flavours of ripe red fruit, bitter cocoa and a subtle minerality lead to a persistent finish.

What does it pair with

Blu Onice pairs very well with grilled red meats such as beef steaks and lamb, thanks to its structure and soft tannins which enhance rich dishes. Also excellent with blue cheeses like spicy gorgonzola, offering a harmonious contrast between the creaminess of the cheese and the wine’s freshness. In regional cuisine, it is a great match for typical Irpinia dishes such as pasta with sausage ragù and porcini mushrooms, enhancing its fruity and spicy nuances.

When to serve it

This Aglianico shows its best qualities between two and ten years after bottling. It is best served at 16-18°C in large glasses to encourage oxygenation and aromatic expression. Thanks to its rounded structure and elegant tannins, it can be enjoyed young for its fruity freshness and is suitable for ageing, developing hints of leather and tobacco.