# Luminoso Vermentino Podere San Cristoforo (2025)

- **Producer:** Podere San Cristoforo
- **Colour:** white
- **Type:** still
- **Grapes:** Vermentino, Trebbiano
- **Region:** Toscana, Italy
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €17
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apple, peach, apricot, elderflower, lemon, bread, butter

## About this wine

Podere San Cristoforo is located in Bagno di Gavorrano within the Maremma region of coastal Tuscany, situated roughly 15 kilometers from the Tyrrhenian coast. Originally established in 1901, the estate was revitalized by winemaker Lorenzo Zonin, who brought a focus on biodynamic farming and low-intervention viticulture. The vineyards benefit from constant maritime breezes and strong Mediterranean sun exposure. The estate works with old vines rooted in eolian gravel and clay-limestone soils, placing sustainability and ecological harmony at the core of its philosophy.

## Interesting facts

- Approximately 99% of Podere San Cristoforo bottle labels feature Braille text for accessibility.
- Grapes are harvested at night on biodynamic flower days to preserve natural acidity and aroma.
- The vineyard vines average over 45 years of age and sit just 15 kilometers from the Tyrrhenian Sea.

## Food pairing

The high acidity and coastal marine undertones in this white wine cut through rich seafood texture and complement delicate herbal and citrus sauces. The medium-to-full body allows it to match lighter poultry dishes and shellfish without being overwhelmed.

## Wine making process

Grapes are organically and biodynamically farmed and harvested at night during optimal lunar days. Following a soft pressing of whole bunches, static gravity decantation takes place in temperature-controlled stainless steel tanks. Fermentation occurs using native yeasts via a pied de cuve. The wine is aged for 6 to 7 months in stainless steel with weekly fine lees stirring (bâtonnage) from October through February, followed by natural gravity clarification and bottling with minimal sulfur additions.