Comparison
Aglianico vs Pinot Noir
How Aglianico and Pinot Noir differ, dimension by dimension.
The short answer
The main differences: Aglianico has more tannin; Pinot Noir has more floral character; Aglianico has more acidity.
Choose
Aglianico
Choose Aglianico if you want something more tannic and structured, fresher and more acidic, stronger and warmer.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Tannin
Clear differencePhenolic compounds from grape skins, seeds, stems and oak. The principal structural axis of red wine.
Aglianico is more tannic and structured: high against medium.
Floral character
Clear differenceBlossom, rose, violet, elderflower, acacia and related aromatic notes.
Pinot Noir is more floral: medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Aglianico is fresher and more acidic: high against medium-plus.
Alcohol
Clear differencePerceived alcoholic strength, which tracks actual ABV but is modified by sweetness, acidity and body.
Aglianico is stronger and warmer: medium-plus against medium.
Body
Clear differenceThe overall weight and viscosity of the wine in the mouth — a composite of alcohol, sugar, extract and glycerol.
Aglianico is fuller and richer: medium-plus against medium.
Aromatic intensity
Clear differenceHow strongly the wine smells before it is tasted. Some grapes are intrinsically aromatic; others express mainly on the palate.
Pinot Noir is more aromatic: medium-plus against medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Fruit intensity: Similar — both medium.
- Oak influence: Similar — both medium.
- Savoury character: Similar — both medium-plus.
- Herbal / green character: Similar — both low.
Full side by side
| Dimension | Aglianico | Pinot Noir |
|---|---|---|
| Tannin | typically high, ranging from medium-plus to high (5/5) | typically medium, ranging from low-medium to medium (3/5) |
| Floral character | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically high, ranging from medium-plus to high (5/5) | typically medium-plus, ranging from medium to high (4/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Body | typically medium-plus, ranging from medium to high (4/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Aromatic intensity | medium (3/5) | typically medium-plus, ranging from medium to high (4/5) |
| Sweetness | low (1/5) | low (1/5) |
| Fruit intensity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Oak influence | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low to medium-plus (3/5) |
| Savoury character | typically medium-plus, ranging from medium to high (4/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Spice | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium (3/5) |
| Earthy character | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from low-medium to high (4/5) |
| Perceived freshness | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Serve at | 16–18°C | 14–16°C |
| Typical flavours | black cherry, plum, leather, tobacco, ash | red cherry, raspberry, strawberry, forest floor, mushroom |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.
Read more
Grape
Aglianico
Southern Italy’s most structured red variety, producing tannic, savoury, ageworthy wines in Campania and Basilicata.
Grape
Pinot Noir
A thin-skinned, difficult, site-sensitive variety that produces the most perfumed and transparent red wines in the world.
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