Winery Cantine BirgiTrinacria Rosso
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Trinacria Rosso from the Winery Cantine Birgi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trinacria Rosso of Winery Cantine Birgi in the region of Sicily is a powerful.
Food and wine pairings with Trinacria Rosso
Pairings that work perfectly with Trinacria Rosso
Original food and wine pairings with Trinacria Rosso
The Trinacria Rosso of Winery Cantine Birgi matches generally quite well with dishes of beef, pasta or lamb such as recipes of tournedos rossini with port sauce, trofie ( pasta ) paradiso or sweet and sour braised leg of lamb.
Details and technical informations about Winery Cantine Birgi's Trinacria Rosso.
Discover the grape variety: Nero d'Avola
Full-bodied, warm reds with deep colour and generous alcohol, with aromas of blackberry, black cherry jam, plum, liquorice, chocolate and Mediterranean spice. Ripe tannins and a broad, sunny finish. The star of Sicily (Nero d'Avola Sicilia DOC, Cerasuolo di Vittoria DOCG blended with Frappato, Eloro DOC). Native Sicilian variety, also called Calabrese, the most planted on the island.
Last vintages of this wine
The best vintages of Trinacria Rosso from Winery Cantine Birgi are 2010, 2019, 2018, 2017 and 2016.
Informations about the Winery Cantine Birgi
The Winery Cantine Birgi is one of of the world's greatest 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: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
