Aglianico (English: /ælˈjænɪkoʊ/ al-YAN-ik-oh,[1] Italian: [aʎˈʎaːniko]) is a black grape grown in the southern regions of Italy, mostly Basilicata and Campania.

[7] Traces of the vine have been found in Molise, Apulia, and also on the island of Procida near Naples, although it is no longer widely cultivated in those places.

Despite the similarities in naming, the Campanian wine grape Aglianicone is not a clonal mutation of Aglianico but DNA analysis does suggest a close genetic relationship between the two varieties.

[9] The grape has also recently been planted in Australia and California, as it thrives in predominantly sunny climates with a long ripening season.

It also has low resistance to botrytis, but since it is much too tannic to make a worthwhile dessert wine, the presence of this noble rot in the vineyard is more of a viticultural hazard than an advantage.

[12] Wines produced from Aglianico tend to be full-bodied with firm tannins and high acidity, endowing them with good aging potential.

In Campania, the grape is sometimes blended with Cabernet Sauvignon and Merlot in the production of some Indicazione Geografica Tipica (IGT) wines.