Three from San Salvatore La Capranera (practicing Organic)
One of each:
Fiano
Falanghina
Aglianico
San Salvatore was founded in 1988 by Giuseppe Pagano. The estate is located in the middle of the Cilento National Park, near Paestum, in the Campania region of southern Italy. The area is known for its ancient Greek ruins, rich biodiversity, and over 2000 years of grape cultivation. Of the estate’s 250 acres, the majority is devoted to vegetable farming and woodlands. Vineyards comprise 60 acres and there are 25 acres of olive groves.
The estate is certified organic and uses biodynamic methods. The water buffalo that roam the property are the sole source of fertilizer used on the vines, along with milk for mozzarella production. Solar powers the winery.
La Capranera is Pagano’s passion project of producing low intervention, organic wine from Cilento’s indigenous grape varieties at an accessible price point. “La Capranera, translates to “black goat” in Italian, is named for the breed of goats – cilentana nera – that graze in the national park near where the grapes for these wines are grown. Once on the verge of becoming extinct, the goats have had a resurgence in population.” Philosophy: “Modern wines with a brilliant, easy-to-drink and strongly territorial bouquet that, like the name of the animal, they are in their ease in every situation.”
Responding to Campania's recent wine renaissance, La Capranera focuses on organic wines from indigenous grape varieties priced modestly enough that the greatest percentage of wine enthusiasts can experience these ancient varieties and the character of this place. The vines are sustainably farmed with organic methods, and the resulting wines offer a pronounced youthful vibrancy that sets them apart.
Now internationally celebrated, the wines of Campania are produced from three ancient, local grape varieties - Fiano, Falanghina, and Aglianico - harvested from vineyards in the Capaccio-Paestum area of Campania in the province of Salerno, in the middle of the Cilento National Park. The Tyrrhenian Sea is located just a few miles away, and that proximity has a moderating effect on the region's climate, producing excellent wines of exceptional ripeness and balance.
Indigenous to Campania, Falanghina, or Falanghina Greco, is known for its quite outsized character. Many believe that––along with Aglianico––the grape may have been a basis for the Falernum wine so revered in ancient Roman texts. The grapes for this bottling were grown on 16-year-old vines planted to clay and chalk soils with south-southwest exposure about 450 feet above sea level. The vineyard site in Capaccio-Paestum is in the province of Salerno just a few miles from the Tyrrhenian Sea. tropical notes and accents of banana; a splendid complement to fresh cheeses (Mozzarella di Bufala), and an excellent foil to shellfish and seafood
From vineyards with clay and chalk soils in Campania's Capaccio-Paestum area in the middle of the Cilento National Park. Widely considered indigenous to Campania, Fiano is known for low yields and intense aromatics; some believe ancient Rome's Apianum was created from Fiano. Fermented in stainless at low, controlled temperatures and then aged 8 months in tank. elegant bouquet, bright and very clean on the palate, white flowers, and pear with mineral notes
Aglianico was cultivated in ancient Greece, and then brought to Italy and used to produce the renowned Roman Falernum two thousand years ago. Flourishing in the sunny vineyards of Campania and Basilicata, the grape is known for producing age-worthy, muscular wines. La Capranera's Aglianico vines average 16 years and enjoy south-southwest exposures. This bottling is 100% gently-pressed Aglianico fermented at low, controlled temperatures in stainless and then aged 8 months in tank before bottling. full-bodied, bursting with fresh red berry, nuances of curry and chocolate; fantastic accompaniment to strongly-flavored foods, particularly medium-aged cheeses and roasted or grilled meats