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Claudia White 2015– Claudia Papagiannis
Domaine Claudia Papayianni

CLAUDIA WHITE 2015– CLAUDIA PAPAGIANNIS

  Halkidiki
SORRY GUYS, WE RAN OUT OF THIS ONE

Spring and Summer aromas!

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Why do we love it?

If you seek white wine full of aromas and freshness to accompany you in Spring and Summer, then you probably found it!

The french Viogner meets Asyrtiko in an explosive combination of aromas and flavours which fascinate even the most demanding people. With unique aromatic depth which moves elaborately among fruity, flowery and herbal aromas, it keeps its freshness and intensity in the mouth too, granting a completely enjoyable experience.

The previous years its name was CP. It changed its name to Claudia. Whatever its name is, one thing is for certain. Claudia White 2016 of Domaine Claudia Papagiannis is among the wine that will keep us company this spring and summer! 

COLOR

AROMA

BODY

ACIDITY

Tastes Like

In the glass, its colour is light yellow with greenish highlights that are indicative of its freshness.

Being aromatically explosive, it moves among the tropical papaya and mango, as well as plum, pear, peach and vanilla. Flowery aromas of camomile, jasmin and daisy complete the impressive bouquet.

It is rich in the mouth with balanced acidity which surrounds beautifully the fruity character highlighted from the light sweetness. Peach, pear and honey stand out and linger in the long – lasting aftertaste. 

Technical stuff
Color white
Type dry
Year 2016
Alcohol
Origin Halkidiki
Variety Viognier, Asyrtiko
Aromas papaya, mango, plum, pear, peach, vanilla, chamomile, jasmine, daisy, honey
Bottle Size 750ml
Barrique -
Serving temperature 8°C
Aging 3 years
Closure Cork
Organic No

CLAUDIA WHITE 2015– CLAUDIA PAPAGIANNIS

PAIR IT

Combine it with pasta and sea food sauce, chicken with lemon sauce or enjoy it as an aperitif . 

Steamed mussels with turmeric

  • 700 g mussels
  • 1 green onion, chopped
  • 1 Garlic, chopped
  • 1 tsp.  turmeric
  • 1 glass of white wine
  • Olive oil
  • Salt (Optional)
  • Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking,  throw the closed mussels.

 

 

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