Red grape variety
Piedirosso
A Campanian variety giving softer, earlier-drinking reds than Aglianico, often blended with it.
What is Piedirosso?
Piedirosso softens Aglianico in blends and produces attractive, earthy, medium-bodied reds on the volcanic soils around Naples.
The Vitis International Variety Catalogue, maintained by the Julius Kühn Institute, holds this variety as accession 9239 under the prime name PIEDIROSSO, with berry skin colour noir and country of origin italy, and the pedigree "TINTORA X ?". Checked 2026-08-17.
What it tastes like
This is the envelope across every expression of Piedirosso, not a description of one bottle. Wide ranges are the honest answer.
| Dimension | Typical | Range | Variation |
|---|---|---|---|
| Sweetness | low | Consistent | |
| Acidity | medium-plus | Some variation | |
| Tannin | medium | Some variation | |
| Alcohol | medium-plus | Some variation | |
| Body | medium | Some variation | |
| Fruit intensity | medium-plus | Some variation | |
| Aromatic intensity | medium | Consistent | |
| Oak influence | low | Consistent | |
| Savoury character | low-medium | Consistent | |
| Floral character | low | Consistent | |
| Herbal / green character | low | Consistent | |
| Spice | low | Consistent | |
| Earthy character | medium | Some variation | |
| Perceived freshness | medium-plus | Some variation | |
| Texture | medium | Consistent |
Common flavours
Wines made from it
The same grape in different places and different hands. These are where the wide ranges above resolve into something specific.
Where it grows
- Campania — Italy
If you like Piedirosso, try…
Every suggestion says why it is connected and what will be different.
Closest matches
What is most like this?
Ciliegiolo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused.
Nerello Cappuccio
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused.
Frühburgunder
The structural profile is close across body, acidity and tannin.
Similar but lighter
Something like this, but lighter?
País
The structural profile is close across body, acidity and tannin.
Expect it to be more savoury, and leaner and more cutting.
Cinsault
The structural profile is close across body, acidity and tannin.
Expect it to be cleaner and more fruit-focused, and more floral.
Molinara
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused, and fresher and more acidic.
Similar but lower in alcohol
Something like this, but less alcoholic?
Cerasuolo di Vittoria
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more floral, and cleaner and more fruit-focused.
Cru Beaujolais
The structural profile is close across body, acidity and tannin.
Expect it to be more floral, and more oaky.
Pinot Meunier
The structural profile is close across body, acidity and tannin.
Expect it to be cleaner and more fruit-focused, and more floral.
Similar but fuller
Something like this, but richer?
Montepulciano d’Abruzzo
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused, and more oaky.
Montepulciano
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be cleaner and more fruit-focused, and more oaky.
Negroamaro
The structural profile is close across body, acidity and tannin, and both come from the same country.
Expect it to be more savoury, and more tannic and structured.
What to eat with it
Ranked by WineHQ's pairing engine, which reasons from the structure of the dish.
Fillet steak
Works because the finished dish, not the raw ingredient, sets the target.
Turkey
Works because the finished dish, not the raw ingredient, sets the target.
Tortilla española
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Fresh cheese
Works because oak flavour overwhelms subtle food.
Gnocchi
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
Mushroom pasta
Works because the dish is rich, and acidity cuts through fat and refreshes the palate.
What to avoid with it
Dishes the pairing engine scores badly, and the principle that explains why. A short list: most things are fine.
Salmon in a cream sauce
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Squid and octopus
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
Tiramisu
A dry wine will taste thin and sour against a sweet dish.
Lobster
Noticeable tannin is a risk with fish even where the wine is otherwise a reasonable weight.
How to serve it
Temperature
14–16°C
57–61°F · Cellar cool
Most modern rooms are warmer than this. Twenty to thirty minutes in the fridge before serving usually gets a red into range.
Decanting
No need to decant
Nothing about this wine suggests it needs decanting. Light, aromatic and sparkling wines generally lose more than they gain.
Glass
Burgundy bowl
A wide bowl gives a delicate, aromatic red more surface area to release aroma, and directs it to the nose from a wider rim.
Ageing
Wines made from this grape are generally at their best within a few years.
Campania’s softer red, often blended with Aglianico precisely to make the result approachable sooner. Varietal Piedirosso is best young; where a Campanian red rewards keeping, the Aglianico in it is the reason.
Sources
Sources consulted
- Vitis International Variety Catalogue (VIVC) — Julius Kühn-Institut, Institute for Grapevine Breeding Geilweilerhof