Generations of the De Lisio family have been dedicated to the same fine tradition, an overwhelming passion for one of the most noble trades of man: viticulture.
The magic of wine begins at the vineyard from which it takes life and form, thanks to the masterly intervention of man, following the dictates of time and earth.
The origins of the Aglianico vine are uncertain, but possibly Etruscan or Greek, with the name being a corruption of vitis hellenica, or ‘Greek vine’, in reference to the first ancient Greek settlers on the Italian mainland, who founded the colony of Cumae. Alternatively, it might derive from the great family Aminea described by Pliny. In any case, its first written mention is in a document dating from 1520 in the Caetani Archive. It describes the Neapolitan estate of Giulio Antonio d’Acquaviva of Aragon, Count of Conversano, on the hill of Poggioreale, as comprising 26 hectares of ‘shrubby land cultivated with Latin Aglianic vines’, therefore suggesting, according to existing research, Latin connotations.
Historical and literary evidence of the presence of the vine can also be found in Horace, who exulted the qualities of his native town Venosa and its excellent wine.
Aglianico is a challenging vine to cultivate, with a natural 40-50 day lag in vegetative development, which exposes it to various meteorological risks.
The territory of Irpinia is separated from the coast by the Monti del Partenio and Terminio mountains. Therefore, temperatures are 4 to 6 degrees centigrade colder. This combined with a late October harvest makes for a particularly cold viticulture climate.
If Aglianico is properly cultivated, vinified and cellar-aged, and, if the cork holds and the bottle is well-preserved, its natural longevity dictates that it can be appreciated even after several decades.