Antinori Santa Cristina Campogrande Orvieto Classico DOC 2022

Antinori Santa Cristina Campogrande Orvieto Classico DOC is a fresh and vibrant white wine from Umbria, Italy, crafted from a blend of Grechetto, Procanico, and Verdello grapes. This light-bodied wine offers aromas of green apple, citrus, and white flowers, with a crisp palate featuring lemon zest, pear, and a touch of minerality, finishing with lively acidity.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Grechetto, Procanico, Verdello
Tastes Like: Comparable to a Pinot Grigio, with citrus, green apple, and mineral notes
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Appellation: Orvieto Classico DOC
Region: Umbria, Italy
Terroir: Volcanic and clay soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C – Serve well-chilled

Antinori, one of Italy’s most prestigious winemaking families, brings its centuries-old expertise to the Campogrande Orvieto Classico. This wine captures the essence of Umbria’s rolling hills and historic terroir, offering a vibrant and elegant expression of the region’s traditional varietals.

Seafood: Grilled prawns, lemon sole, or clams in a white wine sauce.
Poultry: Roast chicken with lemon and thyme.
Vegetarian: Zucchini fritters or asparagus risotto.
Meat: Veal scallopini or pork tenderloin with apple compote.

Goat Cheese: Fresh and tangy, complementing the wine’s crisp acidity.
Brie: Creamy and mild, enhancing the wine’s smooth texture.
Comté: Nutty and semi-hard, balancing the wine’s citrus notes.
Feta: Salty and crumbly, pairing beautifully with the wine’s minerality.

Frittata di Zucchine e Cipolle (Zucchini and Onion Frittata)

Ingredients:

• 4 large eggs
• 1 medium zucchini, thinly sliced
• 1 onion, finely chopped
• 2 tbsp olive oil
• 50g grated Parmigiano Reggiano
• Salt and pepper, to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 180°C.
2. Heat olive oil in an ovenproof skillet over medium heat. Sauté the onion until softened, then add the zucchini and cook until tender.
3. In a bowl, whisk the eggs with Parmigiano Reggiano, salt, and pepper.
4. Pour the egg mixture over the zucchini and onion in the skillet. Cook for 2-3 minutes until the edges start to set.
5. Transfer the skillet to the oven and bake for 10 minutes, or until the frittata is fully set and golden.
6. Serve warm, garnished with fresh parsley.

Tip: Pair with a chilled glass of Antinori Santa Cristina Campogrande Orvieto Classico for a light and flavourful meal.