About the wine maker
The winery and vineyards of San Salvatore are situated in the heart of the Cilento National Park, an ancient land, rich in history and tradition and never touched by intensive agriculture. They harvest grapes from just over 23 hectares of vineyards close to vineyard sites that would have been planted by Greeks who colonised this region in the 7th century BC.
Their philosophy is to produce wines respecting nature and tradition, producing wines that carry the history and flavours of the land. Taking care of the land, rather than farming it, is their mantra. Their love of nature can also be seen in the packaging they use, they only use materials that have a low-environmental impact such as recycled paper. The 7,500 solar panels that adorn the winery help to manage their carbon footprint.
Organic grapes, biodynamic methods: San Salvatore has been certified organic and exclusively adopts biological processes and biodynamic preparations in order to maintain a natural balance with the land. The buffalo manure, from the 450 strong herd that provide milk to make mozzarella, contributes to the 100% organic fertilisers used in the vineyard. These buffalo also star on some of the wine labels.
They have two vineyards, the largest is located in Cannito area, at the foot of Mount Calpazio that protects it from the elements; close to the sea it benefits from cooling sea breezes. The second is in Stio Cilento, in the very heart of the national park, 500 meters above the sea; here the grapes ripen slowly accruing flavour all the time.
The company was founded in 2004 by Giuseppe Pagano who has returned to his winemaking roots (his family ran a winery when he was at school) after a successful career developing tourist hotels in the region. He was inspired to start the venture, after a trip to visit a Tuscan winery reminded him of his upbringing. Making wine in the Cilento National Park dictates that the wine needs to be made with a minimum of environmental disturbance: only organic and biodynamic agriculture are practised, it does give Giuseppe complete control of its production from soil to bottle.