San Salvatore Pian di Stio Paestum Fiano 2018  Front Label
San Salvatore Pian di Stio Paestum Fiano 2018  Front Label

San Salvatore Pian di Stio Paestum Fiano 2018

  • W&S93
  • JS93
  • RP92
750ML / 13% ABV
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  • JS92
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750ML / 13% ABV

Winemaker Notes

A very fine and elegant wine with a great bouquet rich in notes of acacia and hawthorn. Great finesse makes this wine seem like a Sauvignon from Trentino. These special characteristics are due to the location of the vineyards, which are 550m above sea level.

Critical Acclaim

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W&S 93
Wine & Spirits
This is sourced from vines at up to 1,800 feet in elevation on the Stio plateau in southern Campania’s Cilento region. The fruit is given a six-hour cold maceration before fermenting and aging in stainless steel. Scents of white blossoms and jasmine lead into rich flavors of golden apple, while beautifully woven acidity balances the wine’s substantial density. Taste this over several hours to allow the flavors to unfold in the glass.
JS 93
James Suckling
Preserved lemons, white roses and peonies make for a floral character. Fleshy and round but bright and citrusy. Tightly wound and medium on the finish. Drink now.
RP 92
Robert Parker's Wine Advocate
The 2018 Fiano Pian di Stio is a beautiful wine, bright and easy-drinking. It's got plenty of that natural rubber or latex aroma that I love, along with softer contours of peach, pear and fragrant passion fruit. Some 18,000 bottles were made. Fruit comes from high vineyards where the growing conditions are a bit cooler at 550 to 650 meters above sea level.
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San Salvatore

San Salvatore

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San Salvatore, Italy
San Salvatore San Salvatore is located in the heart of the Cilento National Park, near Paestum, Stio and Giungano, in the Campania region of southern Italy. With 149 hectares devoted to organically-farmed agriculture, including vineyards, olive groves, and crops that support their 550-head of water buffalo, San Salvatore has quickly become one of Italy's most environmentally-concious azienda agricolas. In 2006 Giuseppe Pagano, a successful entrepreneur and hotelier in the Paestum region of Campania, created San Salvatore 1988 from a series of unique plots of land in Cilento and various vineyards across the region. The winery is named for Giuseppe's firstborn son, Salvatore, who was born in 1988. Already famous for his 500-head herd of Bufala and delicious Mozzarella, Giuseppe built a state-of-the-art winery where he marries the importance of tradition with the latest advances in winemaking techinques. San Salvatore's first harvest was in 2009, but their historic vineyards were planted by the Ancient Greeks with the same varieties that continue to flourish in this region today: Falanghina, Fiano, Greco, and Aglianico. This mountainous region of Campania 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 and other crops. 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 biodynamic preparations like horn dung that favor the natural fertility of the ground and the production of benficial humus. Vines are also protected from pest and disease with the careful use of copper and sulfur when necessary. . From supplying their own power needs with an onsite photovoltaic plant and a biodigester, to reducing their carbon footprint and emissions through innovative processes. San Salvatore has truly excelled at achieving sustainable living ideals and continues to set the standard for environmental practices in the Italian wine industry.
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A winemaking renaissance is underfoot in Campania as more and more small, artisan and family-run wineries redefine their style with vineyard improvements and cellar upgrades. The region boasts a cool Mediterranean climate with extreme coastal, as well as high elevation mountain terroirs. It is cooler than one might expect in Campania; the region usually sees some of the last harvest dates in Italy.

Just south of Mount Vesuvio, the volcanic and sandy soils create aromatic and fresh reds based on Piedirosso and whites, made from Coda di Volpe and Falanghina. Both reds and whites go by the name, Lacryma Christi, meaning the "tears of Christ." South of Mount Vesuvio, along the Amalfi Coast, the white varieties of Falanghina and Biancolella make fresh, flirty, mineral-driven whites, and the red Piedirosso and Sciasinoso vines, which cling to steeply terraced coastlines, make snappy and ripe red wines.

Farther inland, as hills become mountains, the limestone soil of Irpinia supports the whites Fiano di Avellino, Falanghina and Greco di Tufo as well as the most-respected red of the south, Aglianico. Here the best and most age-worthy examples come from Taurasi.

Farther north and inland near the city of Benevento, the Taburno region also produces Aglianico of note—called Aglianico del Taburno—on alluvial soils. While not boasting the same heft as Taurasi, these are also reliable components of any cellar.

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Fiano is an aromatic, white variety fully suited to the Apennine Mountains of Campania and has been documented in the region since the 13th century. It is at its best in the hills of Avellino where volcanic soils give it a charismatic aromatic lift and support a range of styles from taut and steely to nutty and smooth. Somm Secret—If you like Chardonnay, Viognier or Pinot Blanc, Fiano would be a great new wine to try!

PRG016190_18_2018 Item# 756595

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