Our friend Simona De Pisapia, owner of Enoteca Si-wine located in Cava de’ Tirreni, Salerno, Campania gave me permission to reprint her latest blog article on natural winemaker Salvatore Magnoni, someone we have visited twice.
I have translated the article to English with Google Translate. At the end of the Italian version there is short You Tube video on Salvatore. Here is the link to the You Tube video. https://www.youtube.com/watch?v=lX_HnLwDfxo. And at the end of this blog article are my notes from our 2015 with Salvatore.
The following is the English translation of the article written by Simona De Pisapia:
Good morning ,
the journey to discover the producers of Southern Italy continues and today I would like to talk to you about Salvatore Magnoni and his approach to wine.
The story began in 2000 when Salvatore Magnoni, conscious of embarking on a fascinating adventure, chose to leave his job at the record store to devote himself to agriculture by immersing himself in the care of his land, in Rutino, in Cilento.
Restoring the vineyard, recovering the olive trees and making an old house functional with a natural cellar required time, commitment and dedication. Salvatore says: “It is a job that requires patience and attention to detail, but at the same time it is rewarding and allows you to connect with nature and the surrounding area”.
Salvatore Magnoni’s vineyard stands in a fascinating position, with a panoramic view over the Alento river valley and towards Monte Stella. The altitude of 300 meters above sea level and the south-southwest exposure help to create favorable conditions for the cultivation of vines.
The soil is clayey-limestone with a richness of stones, typical of the Cilento flysch and offers an interesting substrate for the roots of the vine plants. The slope of 20-25% can favor good drainage of the soil and exposure to the sun can contribute to the ripening of the grapes.
The cultivated grape varieties are Aglianico, Fiano, Falanghina and Barbera. The Guyot-style cultivation of the plants, with a dense planting layout and a distance between the rows of 2 meters and 20 cm, indicates attention to vineyard management in order to obtain a quality production.
The cellar is located in the historic center of Rutino, surrounded by ancient stone walls and with a chestnut ceiling, a beautiful place to visit for its suggestive atmosphere and a link with the history and tradition of the place.
Here the vinification takes place. “The fermentation process begins in steel and ends in wood.”
In the Salvatore Magnoni cellar, he uses 550 and 1000 liter Garbellotto barrels in lightly toasted French oak. A choice aimed at influencing the aromatic profile and structure of the wine, seeking a balance between the contribution of the wood and the expression of the grapes.
Please note that no sulfites or selected yeasts are added in the production of Salvatore Magnoni’s wines. “This approach reflects a more natural philosophy and allows the wine to express the intrinsic characteristics of the grapes and the terroir.”
Respecting and interpreting the different vintages is an important aspect for grasping the nuances and variations that each vintage brings with it. Vintages can be influenced by climatic factors and other variables that contribute to creating unique wines faithful to the producer’s vision.
Salvatore’s vision 
is well summarized in the name given to the first wine produced: “Primalaterra”.
Here are my notes from our 2015 visit with Salvatore:
The Magnoni family has owned the estate for over 500 years. In the 1700’s a family member, a priest, served as a consultant to Joseph of Austria who then named him a count, giving the Magnoni family nobility status. Salvatore indicated both pride and amusement telling this family history. Salvatore’s grandfather immigrated to the USA, where his father was born, but the family returned to the estate in Rutino. Both his father and grandfather were physicians, but Salvatore took a different career path. He sold records and was a DJ in Naples for 25 years. In 2000 he made a career change and decided to plant the vineyard in Rutino. His first vintage went to market in 2008. Salvatore is an ardent follower of organic viticulture. He does not add sulfites to the wine. We tasted his 2013 Rosso del Ciglio, which ages one year in barrique oak barrel. This wine features red fruit and has a tingling sensation when contrasted with the second wine we tasted, Primalaterra. This elegant wine has hints of cherry and has a long, smooth finish. Rosso del Ciglio is a “wild” wine when compared to the regal Primalaterra.
