Santa Cristina Campogrande Orvieto Classico DOC 2022

Santa Cristina Campogrande Orvieto Classico DOC is a crisp and aromatic white wine from Umbria, Italy. Made from a blend of Grechetto and Procanico, it reveals aromas of green apple, citrus zest, and wildflowers, with delicate notes of almond and honey. The palate is light to medium-bodied with fresh acidity and a clean, mineral-driven finish.

*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, Fresh
Grape Varietal: Grechetto, Procanico
Tastes Like: Comparable to a Sauvignon Blanc, with notes of lemon zest, white peach, and a hint of almond, balanced by bright acidity and a mineral finish.
Alcohol Percentage: 12%
Closure: Screw Cap
Size: 750mL
Region: Umbria, Italy
Terroir: Volcanic and clay soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Santa Cristina is a celebrated winery in Umbria, Italy, known for its commitment to producing wines that express the vibrant character of the region. Their Campogrande Orvieto Classico offers a delightful balance of freshness and complexity.

Seafood: Grilled prawns, seafood linguine, or baked sole.
Poultry: Lemon herb chicken or turkey breast.
Vegetarian: Artichoke salad or asparagus risotto.
Meat: Pork medallions or veal scaloppine.

Goat Cheese: Fresh and tangy, enhancing the wine's crispness.
Ricotta: Mild and creamy, balancing the wine's fruitiness.
Pecorino: Nutty and savoury, complementing the wine's minerality.
Fontina: Soft and buttery, pairing beautifully with the wine.

Seafood Linguine

Ingredients:

• 300g linguine
• 200g mixed seafood (prawns, mussels, clams)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions:

1. Cook linguine according to package instructions. Reserve 1/2 cup of pasta water.
2. Heat olive oil in a pan and sauté garlic until fragrant. Add seafood and cook until just done.
3. Deglaze with white wine and add cherry tomatoes. Simmer for 2 minutes.
4. Toss cooked linguine with the seafood mixture. Add reserved pasta water to adjust consistency.
5. Season with salt and pepper. Garnish with fresh parsley before serving.

Tip: Serve with a slice of lemon for added brightness.