On December 24, 1887, Giuseppe Nigro was born, grandfather on the maternal side of the Leone brothers. The newborn was in serious health and was risking his life due to a respiratory crisis. In those moments of great excitement the mother gave orders to the women who took care of warming wine. Immediately the child was immersed in hot wine and almost miraculously the baby began to breathe, his wails were sweet sounds for the family. Today we still conserve the miraculous basin, this episode is perhaps the beginning of our journey in the world of wine. Grandfather Giuseppe, son of Raffaele, known as landowner and important wine producer, continued his father's business which began in the mid-nineteenth century until the middle of the twentieth century. Important was the commercial flow of wines to northern Italy and our aglianico was used as a cutting of great wines, this until the crisis of the wine industry of the 60s / 70s. The vitivinicultural heritage underwent a radical split due to the strong economic crisis of the south and the ownership of the Nigro family dispersed. Since then Carmela Nigro, mother of the Leone brothers, lived in hopes of resuming the tradition of her ancestors, hope that was translated into reality in 2000, when the company Terra dei Re was founded. As long as Carmela Nigro remained alive she gave precious advice having made wine in the past important quantities of wines and when he tasted our wines he used the phrase: "this wine has shoulder". The tradition of the Land of the Kings is not only the knowledge of viticulture and winemaking practices, but also the knowledge of the use of wood in the conservation of wines. In fact, tradition has it that the great-grandfather Vincenzo Leone, founder of the first wood industry in the area of ​​Vulture, a great connoisseur of timber and in particular of chestnut and the "roverella del Vulture", worked in the production and marketing of the wood used for production. of barrels and barriques. The roverella del Vulture was sent as a semi-finished product in France to the Bordeaux production area.The plants, over 40 years old, are of peasant-family origin, with a density of about 9000 vines per hectare. The yields in years of good production never exceed 40 quintals per hectare. Part of the grapes are bought by farmers who have always produced Aglianico del Vulture, whose vineyards fall into the municipalities of Barile, Ginestra, Rapolla, Rionero in Vulture and Ripacandida. They were chosen on the basis of reliability and quality parameters that have been repeated over time and which derive from the combination of terroir and agronomic practices. The product is first selected, merged into a tank to be crushed and de-stemmed. By fall, without being pressured to tear the skins, a practice which gives an advantage for the quality of the musts, reaches the fermentation vessels. The maceration is traditional, with repeated pumping over to extract coloring and aromatic substances, of which the Aglianico berry is very rich. Then the wine is aged in oak barrels carefully selected by type of wood and toasting. After aging, the pure Aglianico del Vulture is decanted and bottled without being filtered. The production process ends with an aging in bottle in a cool environment for a minimum duration of six months. The farm has thirty-one hectares of vineyards, located in the countryside of Barile, Rapolla, Melfi and Rionero in Vulture in the districts strongly suited for the production of Aglianico del Vulture called "Piano di Carro", "Macarico", "Colignelli", "Calata delle Brecce". The vineyards insist on terrains of volcanic origin, of clayey-tuffaceous composition at an altitude of about 400 meters. above sea level; notable thermal excursion due to good ventilation from the Northeast even in the hottest periods. The plants, over 40 years old, are of peasant-family origin, with a density of about 9000 vines per hectare. The yields, in years of good production, never exceed 40 quintals per hectare. the wine is aged in oak barrels carefully selected by type of wood and toasting. After aging, the pure Aglianico del Vulture is decanted and bottled without being filtered. The products are elegant and refined, worked with modern technologies respecting the ancient winemaking tradition. '