San Salvatore 1988

Typical liqueur of the Amalfi Coast obtained from the infusion of vegetable substances and spices in alcohol.

Liqueur obtained from the infusion of basil leaves in alcohol.

Extra virgin olive oil from the Stio Cilento olive grove, suitable for seasoning cooked vegetables, white meat stews with vegetables, fish and roasts

Extra virgin olive oil from the Stio Cilento olive grove, suitable for seasoning cooked vegetables, white meat stews with vegetables, fish and roasts.

Extra virgin olive oil from the Stio Cilento olive grove, suitable for seasoning cooked vegetables, white meat stews with vegetables, fish and roasts.

The newborn is called Picco dell'Angelo Spumante Extra Dry Millesimato 2018 Martinotti Method, which saw the light far from its usual location and packaged only with Glera grapes, like a classic Triveneto Prosecco. A ready and light sparkling wine that goes alongside the Gioì Rosé Brut Classic Method certainly more structured and drier the latter, which over the years has gone on to establish itself more and more at high levels.

Organic wine with residual sugar less than 15 g/l. Only Aglianico: 24 months spent on the lees and 3 months in the bottle after disgorgement.

Organic wine with residual sugar less than 15 g/l. Only Aglianico: 24 months spent on the lees and 3 months in the bottle after disgorgement.

100% Fiano, fermentation and maturation in steel.

100% Aglianico worked in steel, aged in new French oak barriques for two years and then aged in glass. Dedicated to the late and great Trieste scientist Gillo Dorfles, friend of Peppino Pagano.

100% Aglianico worked in steel, aged in new French oak barriques for two years and then aged in glass. Dedicated to the late and great Trieste scientist Gillo Dorfles, friend of Peppino Pagano.