Aglianicone is a dark-skinned grape variety cultivated in the regions of Basilicata, Campania, and Puglia. The origin of the name Aglianicone appears to derive from the Aglianico grape. For a long time, various types of Aglianico were included in a single large family. Aglianicone, first mentioned by Acerbi in 1825, was thus long considered a subvariety of Aglianico. The confusion was subsequently fueled by the differentiation that was introduced at one point into two different types based on origin: one in the province of Benevento and another in the provinces of Avellino, Caserta (Aglianica di Caiazzo), and Salerno (Aglianico Bastardo or Ruopolo). Finally, Aglianicone was registered in the National Register as an autonomous variety in 1971, but doubts remained.

More recently, any kinship with Aglianico has been ruled out, and a probable identity between Aglianicone and Ciliegiolo has been hypothesized. Over time, Aglianicone has been almost abandoned and rarely used in new vineyards. However, recently, some winegrowers in the province of Salerno have shown renewed interest in this grape variety, which has been included in the ampelographic base of the Castel San Lorenzo DOC. Nevertheless, the organoleptic qualities of Aglianicone are not such as to make it interesting in itself. The grape variety expresses its greatest utility in blends and in table wines.