San Salvatore 1988

Liqueur obtained from the infusion of fennel leaves in alcohol.

Liqueur obtained from the infusion of licorice extract

Liqueur obtained from the infusion of walnut hull and spices in alcohol

Typical Mediterranean liqueur obtained with rocket tincture.

Typical Campania liqueur obtained from the infusion of apple peels in alcohol.

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.

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.

The San Salvatore 1988 farm was born in the shadow of the temples of Paestum in Cannito, in the heart of the Cilento National Park. From the desire to experiment with the classic method on the vine par excellence of the local tradition, Aglianico in purity, "Gioì Extreme" was born, the perfect synthesis between the uniqueness of the Campania region and processing technique. These great grapes grow in a unique and rich terroir, where rolling hills and small promontories overlook the sea, at an altitude of 150/210 m slm sea level in clayey soil rich in skeleton. The characteristic production area with a typically Mediterranean climate positively influences the vegetative cycle of the vineyards, which are trained on the espalier system with guyot pruning. Pruning is done manually as per tradition, and the branches are tied with small willow twigs. This elegant rosé Spumante produced from the most important red berried grapes of the area, has a splendid bright coppery pink color and is fine and elegant to the eye. On the nose, the scent is characterized by aromas of ripe red strawberries and wild strawberries, with hints of melannurca and green apple, with hints of almond and freshly baked croissants.