Among the ruins of the Roman colony of Abellinum in Atripalda lies volcanic limestone soil that today nourishes the finest Aglianico and Piedirosso vines. This ancient soil is the spark that ignites Le Sorbole, a Campania red wine that speaks to the present with a past stretching back over two thousand years. We are in Irpinia, a mosaic of hills ranging from 300 to 450 metres above sea level, crossed by the Sabato river and protected by the Apennines. A magical place for the production of wines with character. It is no surprise that in the Middle Ages, Irpinia wine was already a sought-after commodity on the routes connecting Naples with the hinterland. A unique blend, this wine is made from 90% Aglianico and 10% Piedirosso. Aglianico, often referred to as the “Barolo of the South”, provides structure, tannins and notes of plum and liquorice. Piedirosso, or Per'e Palummo because the red stalk resembles a pigeon's foot, lightens the palate with fresh cherries and floral touches. Together, they create a red wine that has “something extra” without losing its drinkability. The grapes, grown on clay-limestone slopes at about 350-400 metres above sea level, are harvested by hand in October. This is followed by ten days of maceration in steel tanks with indigenous yeasts and complete malolactic fermentation. The wine is then aged for three months in steel tanks to preserve the fruit before bottling. In the glass, it reveals a beautiful deep ruby colour with garnet reflections. The bouquet opens with wild blackberry, blood orange peel and undergrowth, then veers towards sweet tobacco and liquorice. The palate is pulpy, enlivened by lively but smooth tannins. The finish is juicy, with good persistence. It strikes straight to the heart. It enhances a slow-cooked Neapolitan ragù and brings out the flavour of smoked scamorza cheese cooked over charcoal. For fans of vegan cuisine, try it with a lentil and mushroom burger, where the earthy notes are mirrored in the wine's undergrowth tones.