San Salvatore was founded by Giuseppe Pagano, a restaurateur and entrepreneur from Campania. Pagano remains the owner and is a hands-on figure in the estate’s management and public profile. He is deeply committed to environmental sustainability, cultural heritage, and promoting the lesser-known wines and terroir of Cilento. The estate collaborates with agronomists and oenologists—including the respected Riccardo Cotarella—for vineyard and winemaking guidance, ensuring a modern and technically sound approach rooted in local tradition.

The winery was officially established in 2006, though it takes its name from 1988, the year of Pagano’s first commercial venture. The idea was to restore Cilento’s ancient wine heritage, once prized in Magna Graecia. Pagano built the estate near Paestum and focused on native Campanian varieties using organic and biodynamic methods. Over the years, San Salvatore has grown into a holistic agricultural estate producing wine, buffalo mozzarella, and olive oil. It also supports local culture and biodiversity, with the water buffalo—iconic in the region—forming part of the brand identity.

San Salvatore is based in the heart of the Cilento and Vallo di Diano National Park, a UNESCO World Heritage Site in southern Campania. It lies inland from the ancient Greek site of Paestum, near Capaccio-Paestum and Stio. The estate's vineyards span several parcels across the gentle hills and slopes between the Tyrrhenian coast and the Apennine foothills. Though not located in a DOCG area, it benefits from a mix of Mediterranean and mountainous influences, ideal for growing structured but fresh wines.

The estate farms approximately 23 hectares of vines spread across different zones within Cilento, including vineyards near Stio, Giungano, and Paestum. Soils are varied—limestone, clay, and sand—with elevations from 150 to 600 meters, contributing to freshness and balance. San Salvatore grows only native varieties: Fiano, Greco, Falanghina, and Aglianico. All viticulture is certified organic, and biodynamic principles are applied, including the use of solar energy and natural fertilisation from the estate’s own buffalo herd. Pagano sees his work as a form of cultural stewardship, integrating low-impact farming with regional identity.

The winemaking philosophy at San Salvatore blends modern technical precision with a reverence for native grapes and place. Fermentation and ageing are adapted to grape and vintage: stainless steel for Fiano and Greco to preserve aromatics; larger oak or tonneaux for Aglianico to soften tannins and bring depth. The cellar is energy-efficient and gravity-fed. Minimal intervention is a goal, with natural yeasts used when possible and sulfites kept low. The wines aim for purity, elegance, and a distinct expression of Cilento’s untapped potential.

San Salvatore is best known for its expressive, mineral Fiano cuvées, especially "Pian di Stio," which comes from high-altitude vineyards and shows great finesse and ageability. Its Greco and Falanghina wines are also bright and characterful. The Aglianico-based reds, such as “Jungano,” offer a powerful but polished style, distinct from the darker tones of Taurasi. The “Trentenare” rosato, made from Aglianico, is notable for its complexity. San Salvatore’s range is unified by clarity, terroir expression, and a gastronomic sensibility that reflects its Campanian roots.

The estate is open to visitors and offers a full hospitality experience, including guided tours of the vineyards, winery, and mozzarella production facility. Tastings often feature wine pairings with local cheeses, olive oil, and traditional dishes. There is also an agriturismo-style lodge and farm-to-table dining available on-site, making San Salvatore a destination for culinary and wine tourism. The surrounding Cilento region, with its archaeological sites and national park, adds further appeal for cultural and nature-focused visitors. Reservations are recommended.