Several years ago I visited the town of Barile in Basicata—the arch of Italy’s boot. I tried Aglianico for the first time, and while I thought it was a power house red, I also thought it would need 15 to 20 years to soften as it was extremely tannic. Not the case with this little beauty. From vines grown in volcanic soil, it shows rich berry fruit and a meaty blood and tomato component that’s perfect with pizza or reduced red sauce. A serious bargain and worth trying while tomatoes are still abundant in the garden.