According to Roman mythology, Bacchus, the god of wine, one day disguised himself as a human and headed to Mount Massico near Rome. An old man named Falernus lived there. Unaware that the shabby-looking traveler was a god, he offered the vegetables and milk he had carefully tended. He did not have much, but he treated his guest with great hospitality.
Moved by this, Bacchus touched the milk bowl while Falernus briefly stepped away and turned it into a deep, red wine. Startled by the aroma and taste of the liquid he had never seen before, Falernus heard Bacchus reveal his identity and bless the entire mountain. Mount Massico is said to have turned into a vineyard in an instant. The grapes that appeared then are said to have become the origin of Falernian wine, which ancient Romans called the "gift of the gods."
According to Natural History by the Roman scholar Pliny, Falernian wine is among the finest wines in Italy. He said that well-aged Falernian is so dense that it could catch fire if held near a lamp's flame. That shows how much aging potential it had, and considering that it was opened only on special occasions at ancient banquets, Falernian was closer to an aristocratic luxury than a simple beverage.
Although the exact variety of Falernian has not been identified, many researchers consider its descendant to be the indigenous variety Aglianico, because its place of origin overlaps with today's Campania region in southern Italy.
The biggest characteristic of Aglianico is late ripening. While most European red varieties are harvested around September, Aglianico remains on the vine and ripens slowly until late October to early November. Because the skins are thick and the acidity is high, it takes a long time to fully ripen.
As a result, the wine has both high acidity and strong tannins. When young, it is firm and rough, but over time it develops aromas of leather, tobacco, and dried flowers, gaining depth. Because of these traits, Aglianico is often compared to Barolo, the masterpiece of northern Italy, and is called the "Barolo of the south." Although it is grown in the warm south, its structure and aging potential are closer to the long-aging wines of the north.
The place where this variety grows especially well is Irpinia in the inland area of Avellino, Campania. Unlike the Naples coast, this is a highland on the inner side of the Apennines. In rolling hills around 500 meters above sea level, there is a large diurnal temperature swing, with strong sunlight during the day and a sharp drop in temperature at night.
Here, the soil mixes deposits influenced by Vesuvius's volcanic activity with limestone and clay. This environment maintains acidity without raising sugar levels excessively, creating tension and balance.
A family-run winery that has settled here is Rocca del Principe. Although it is a relatively young producer that began full-scale bottling in the early 2000s, it has drawn attention for a style that faithfully reflects the Irpinia environment in its wines.
Rocca del Principe values balance and acidity over concentration and power. Rather than overlaying excessive oak aromas, it refines tannins and polishes texture through oak aging after fermentation. Emphasizing the character of the single vineyard Campore is in the same vein. It is an approach that interprets wine through the vineyard's character. The vineyard sits on a southeast-facing slope, and yields are kept low to secure fruit concentration and structure.
Aglianico Irpinia is made from 100% Aglianico. After a late-autumn harvest, the grapes are fermented and then aged about 12 months in oak, followed by bottle aging. In the glass, it shows a deep ruby color with aromas of dark fruits such as black cherry and plum first, followed by dried herbs, spices, and nuances of earth and leather. Thanks to its high acidity and tannins, it pairs well with meat dishes like lamb or steak. It won the grand prize in the Old World red wine category at the 2025 Korea Wine & Spirits Awards. The domestic importer is One O One.