San Salvatore
The San Salvatore winery is located in the heart of Cilento, a land where viticulture has existed since the times of the first Greek colonization. The area, protected by the Cilento and Vallo di Diano National Park, includes Stio, Giungano, and the wonderful architectures of the temples of Paestum, one of the most evocative and best-preserved archaeological sites of Magna Grecia. The estate covers a total of 97 hectares, of which just over twenty are vineyards, and the rest is dedicated to olive groves, orchards, arable land, and coppice forest. The project was born from the desire of entrepreneur Pippo Pagano to embark on a new adventure that would reconnect with the ancient traditions and the culture of the territory.
The lands of Cilento have proven perfect for a company that, in addition to raising buffalo for the production of milk for mozzarella, wanted to undertake a personal journey in the world of wine. The guiding star of San Salvatore has always been quality without compromise. For the vineyards, the best exposures and soils were chosen, trying to cultivate each grape variety in the most suitable place.most suitable. The Mediterranean climate, influenced by the breezes of the Tyrrhenian Sea, allows for perfect ripening of the grapes. The desire to reconnect with the thread of an ancient story has stimulated the search to create wines capable of expressing the personality of the territory with a strong sense of identity.
The vineyards are located in a context of great natural biodiversity and are managed under organic farming practices, using only sulfur and copper. The plants are cared for with attention and passion, so they can produce grapes of excellent quality without any forcing. The vine thus finds its natural productive balance and yields few clusters of high quality, with rich, intense, and ripe aromas. A raw material that does not require interventions in the winery, but rather needs a light winemaking approach that prioritizes the extraordinary quality of the grapes. The choice of grape varieties has focused on local Campanian varieties: Fiano, Greco, Aglianico, except for a small transgression for Pinot Nero, which has found the conditions to express itself at interesting levels.
The San Salvatore winery is located in the heart of Cilento, a land where viticulture has existed since the times of the first Greek colonization. The area, protected by the Cilento and Vallo di Diano National Park, includes Stio, Giungano, and the wonderful architectures of the temples of Paestum, one of the most evocative and best-preserved archaeological sites of Magna Grecia. The estate covers a total of 97 hectares, of which just over twenty are vineyards, and the rest is dedicated to olive groves, orchards, arable land, and coppice forest. The project was born from the desire of entrepreneur Pippo Pagano to embark on a new adventure that would reconnect with the ancient traditions and the culture of the territory.
The lands of Cilento have proven perfect for a company that, in addition to raising buffalo for the production of milk for mozzarella, wanted to undertake a personal journey in the world of wine. The guiding star of San Salvatore has always been quality without compromise. For the vineyards, the best exposures and soils were chosen, trying to cultivate each grape variety in the most suitable place.most suitable. The Mediterranean climate, influenced by the breezes of the Tyrrhenian Sea, allows for perfect ripening of the grapes. The desire to reconnect with the thread of an ancient story has stimulated the search to create wines capable of expressing the personality of the territory with a strong sense of identity.
The vineyards are located in a context of great natural biodiversity and are managed under organic farming practices, using only sulfur and copper. The plants are cared for with attention and passion, so they can produce grapes of excellent quality without any forcing. The vine thus finds its natural productive balance and yields few clusters of high quality, with rich, intense, and ripe aromas. A raw material that does not require interventions in the winery, but rather needs a light winemaking approach that prioritizes the extraordinary quality of the grapes. The choice of grape varieties has focused on local Campanian varieties: Fiano, Greco, Aglianico, except for a small transgression for Pinot Nero, which has found the conditions to express itself at interesting levels.
