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Marisyni White 2015 - Digenakis Winery
Digenakis Winery

MARISYNI WHITE 2015 - DIGENAKIS WINERY

  Heraklion, Crete
SORRY GUYS, WE RAN OUT OF THIS ONE

A beautiful bottle with marvellous content!

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Why do we love it?

2015 was an excellent year for Crete and its wines. In a difficult for the rest of Greece vintage, Cretan wine had the opportunity to stand out, surprising everybody. And it didn't waste it!

Cretan varieties alone or in blends with international varieties, gave wines that charmed wine lovers around the world and excelled in major international competitions.

Marisyni 2015 by Digenakis Winery from Heraklion Crete ihas won its way into your glass and in your heart. Chardonnay, Muscat Spinas and Vidiano addtheir best features. Chardonnay contributes its body and finesse, Muscat Spinas adds aromas and freshness and Vidiano complements with its intensity and refreshing acidity. The result is unique!

Marisyni White 2015 by Digenakis Winery  is one of the most elegant wines of Crete. Of the reborn Crete!

COLOR

AROMA

BODY

ACIDITY

Tastes Like

Lemon yellow color with salmon highlights.

On the nose, progressive aromas of pear, peach and banana are combined with rose, citrus blossoms and honeysuckle. Allusions of minerality are expressed in the of salt.

Rich mouth, tasty, starts with a slight sweetness and balances thanks to the refreshing acidity that adds nerve. The floral character is more intense in the mouth with jasmine and rose overwhelming other fruits and remaining in the persistent aftertaste.

Technical stuff
Color white
Type dry
Year 2015
Origin Heraklion, Crete
Variety Chardonnay, Muscat Spinas, Vidiano
Aromas pear, peach, banana, rose, citrus blossoms, honeysuckle, minerality, salt
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

MARISYNI WHITE 2015 - DIGENAKIS WINERY

PAIR IT

Combine with seafood dishes, stuffed squid or white cheese.

Fragrant langoustines with pea puree

  • 1 kg of langoustines
  • 1 finocchio
  • 2 tbsps. of finely chopped fennel
  • 2 tbsps. of finely chopped dill
  • 6 fresh onions
  • 1 large onion
  • 2 cloves of garlic
  • The juice of a large lemon and a lime
  • 1 tsp. of mixed lemon and lime zest
  • 1 tsp. of freshly chopped cardamom
  • salt and pepper
  • Olive oil

 

For the pea puree:

  • ½ kilo of pea cleaned
  • 2 potatoes
  • salt
  • olive oil

Chop the onions (the white and green part), garlic, and finocchio. In a large saucepan, saute them in olive oil. Remove them from the pot, and sauté the langoustines with the shell, in the remaining olive oil. Once they get a reddish color , add the lemon and lime juice, salt and freshly ground pepper, cover with the lid, and lower the temperature to half.

In the meantime, boil the peas in salted water along with the two potatoes cut in pieces, until the potatoes melt. Keep a cup of hot water in which they have boiled.

As soon as the langoustines are ready – they don’t take more than 10 minutes - remove them from the pot and transfer them into a large bowl. Let the sauce from the langoustines' broth and the citrus to continue boiling and add the mixture of sautéed onions, garlic and finocchio. Add the chopped fennel and the dill. While your sauce is simmering, remove the shell from langoustines and bring it back to the pot, along with their juices from the bowl. Add the cardamom and half of the citrus zest and turn off the heat.

Put the peas and the potatoes in a blender or a mill and start mush them by dripping a little bit of the boiled water that you kept until you have a velvety puree.

On a platter, add the pea puree and pour the rich sauce with the langoustines. Sprinkle with the remaining zest of citrus and add a few drops of olive oil.

 

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