Winery Cantine BirgiTrinacria Bianco
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with vegetarian, appetizers and snacks or shellfish.
Taste structure of the Trinacria Bianco from the Winery Cantine Birgi
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trinacria Bianco of Winery Cantine Birgi in the region of Sicily is a powerful.
Food and wine pairings with Trinacria Bianco
Pairings that work perfectly with Trinacria Bianco
Original food and wine pairings with Trinacria Bianco
The Trinacria Bianco of Winery Cantine Birgi matches generally quite well with dishes of shellfish, vegetarian or appetizers and snacks such as recipes of mussels with chicken, zucchini and goat cheese quiche or lightweight microwave chips.
Details and technical informations about Winery Cantine Birgi's Trinacria Bianco.
Discover the grape variety: Merlot khorus
Modern, coloured and structured reds with a sustained purple robe, rounded tannins, an ample palate and preserved acidity; aromas of dark fruits (blackberry, plum) close to Bordeaux Merlot. Productive and resistant. Cultivated in small quantities for sustainably managed vineyards, part of the new generation of mildew- and powdery-mildew-resistant grapes. Recent French black hybrid variety.
Last vintages of this wine
The best vintages of Trinacria Bianco from Winery Cantine Birgi are 2018, 0, 2016
Informations about the Winery Cantine Birgi
The Winery Cantine Birgi is one of of the world's great estates. It offers 53 wines for sale in the of Sicily to come and discover on site or to buy online.
The wine region of Sicily
Major qualitative renewal. Sunny, expressive reds: fleshy, spicy Nero d'Avola (black cherry, blackberry, liquorice), fine, mineral Nerello Mascalese on Etna (recalls Pinot Noir), light, crisp Frappato in Cerasuolo di Vittoria DOCG. Lively, saline whites: Catarratto, fat, iodised Grillo, taut Carricante, floral Inzolia. Amber, walnutty fortified Marsala.
The word of the wine: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
