The De Lisio generations do not betray the old family tradition; an overwhelming passion for one of man’s most noble professions: the vineyard. The magic of wine begins in the vineyard, whence it comes to life and takes shape thanks to the masterful work of man who knows and follows the dictates of time and earth. There is no certainty about the origins of the Aglianico grape variety, it could be Etruscan or Greek, hence the name Hellenico, and therefore arrived with the first Greek colonists who founded Cuma. Instead, it could be part of the large Aminea family that Pliny talks about. The first mention is found in a document from 1520 of the Caetani Archive describing a maxaria by Giulio Antonio d’Acquaviva d’Aragona, Count of Conversano, located in Naples on the hill of Poggioreale, comprising 26 bushels of land “shrubland and planted with Aglianic Latin vines “: this is the state of research of the first mention of Aglianico and, of no less importance, the clarification that it is a Latin grape variety. Historical and literary evidence of the presence of this grape can be found in Horace, who sang the qualities of his native Venosa and his excellent wine. Aglianico is a difficult grape variety with a natural vegetative delay of 40-50 days and therefore subjected to numerous meteorological risks. With the harvest in October, there is talk of viticulture in the cold. In Irpinia there are often 4 ° – 6 ° C differences compared to the coast, from which the Monti del Partenio and the Terminio clearly separate it. A well-managed Aglianico in the vineyard, properly vinified and aged in the cellar, if the cork holds and the bottle is well preserved, for its natural longevity. it can be appreciated even after several decades.