We have often written about San Salvatore, with articles on Jungano, Vetere and Pino di Stio.
It is a very young winery, but one that has made a truly strong start. The cornerstone is Peppino Pagano, already a successful entrepreneur in the hotel industry, who founded the estate. Enthusiasm, a drive to stand out and excel, and above all to elevate the splendid territory of Cilento.
It all began with the lands of Stio, buffalo farming and sustainable agriculture: today we are looking at an already established operation, rich in awards and recognition.
The winemaker, for better or worse (from the criticism of those who dislike his style and consider it disrespectful of the territory's characteristics), is a sure hand: Riccardo Cotarella; the agronomist is Alessandro Leoni from Piedmont.
Peppino Pagano wants the best, and certainly, unlike many small centres of excellence, he has the means to afford it.
He did not found a winery – he built a solid and forward-thinking company, which may break the poetry a little, but it is a fact. If I were to pay Peppino a compliment, I would call him an "enlightened entrepreneur," of which there are very few in the South! The presumption of someone who has succeeded in their field can lead to total failure, yet he, drawing on his experience and investment potential, entrusted everything to industry professionals, and this has delivered and continues to deliver outstanding results.
Excellent wines, very beautiful labels, superb communication, expertise. A modern and open operation – and that is exactly what is needed to showcase the territory and present itself without "getting knocked around" abroad.
Today we will talk about Joi, a biological metodo classico, the first produced by this winery, made from Aglianico grapes vinified as a white wine.
Before moving on to what the eye sees in the glass, I would like to say a few words about the bottle – very elegant, the usual label featuring the buffalo, which, let us not forget, produces the fertilizer used in the vineyards – but with a different shape, a band like that of a fashion model; what is particularly striking is the inside of the capsule and the collar ring, which are branded.
Now let's get to the substance!
Manual harvest, winemaking with soft pressing and no maceration, fermentation in steel and 24 months of aging on the lees in bottle, followed by a further 3 months after disgorgement.
Color: pale pink, dense, elegant and very fine perlage.
On the nose, notes of sour cherry, wisteria, cassis, citrus, cherry and redcurrant stand out, followed by almond…
On the palate it is elegant, soft and very acidic, savory; the most evident characteristic is certainly the pronounced minerality.
To be paired with lightly seasoned fish dishes or white meats.
What do you think?
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