Named Jungano, the local dialect name for the town of Giungano where the winery is located, this spicy red is made from the indigenous Aglianico variety, the organically-grown grapes are grown in the Cannito vineyard close to the sea. Fermented in stainless steel at controlled temperatures, the wine is aged for about a year in large oak barriques and then in bottle after blending for six months prior to release. Deep, intense purple-red, the nose shows integrated fresh ripe mulberry and hedgerow fruit with spicy, cinnamon oak coming through on the finish.
San SalvatoreView all from San Salvatore
San Salvatore is located in the midst of the Cilento National Park, near Paestum, Stio and Giungano, in the Campania region of southern Italy. This mountainous region has a high level of biodiversity and the soil is rich in minerals. The influence of the nearby sea and ideal sun exposure help to create an ideal microclimate for viticulture.
Deeply committed to preserving the delicate balance of the land, San Salvatore takes a special interest in cultivating the vineyards without synthetic products or genetically modified organisms and uses biological processes and biodynamic preparations like horn dung that favor the natural fertility of the ground and the production of humus. Vines are also protected from pest and disease with the careful use of copper and sulfur.
All of San Salvatore's fertilizers are created in-house using natural methods. For example, fertilizers are developed in an integrated biodynamic cycle of complete recovery of the dung of the locally fed water buffaloes that live on the property. The animals naturally combine straw and manure with their clogs and encourage the production of a healthy and highly nourishing organic fertilizer. San Salvatore also has a photovoltaic plant with an electrical power of 96KW that reduces CO2 pollution and is in accordance with the UNI ISO 14064 law.