Winery Cantine BirgiTrisole Frappato
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, lamb or pasta.
Taste structure of the Trisole Frappato from the Winery Cantine Birgi
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trisole Frappato of Winery Cantine Birgi in the region of Sicily is a powerful with a lot of tannins present in the mouth.
Food and wine pairings with Trisole Frappato
Pairings that work perfectly with Trisole Frappato
Original food and wine pairings with Trisole Frappato
The Trisole Frappato of Winery Cantine Birgi matches generally quite well with dishes of beef, pasta or lamb such as recipes of beef tagine with prunes and almonds, pasta with 4 cheese sauce or lamb sweetbreads with white wine and sorrel cream.
Details and technical informations about Winery Cantine Birgi's Trisole Frappato.
Discover the grape variety: Arruffiac
Structured, lively dry whites with a pale golden colour, an elegant palate with preserved acidity and signature aromas of citrus (lemon), white flowers, stone fruits and spicy Pyrenean notes. Often blended with Gros Manseng and Petit Courbu, it contributes to the aromatic richness of Béarn and Pacherenc du Vic-Bilh AOC whites. Synonym of Arrufiac, an indigenous French white variety from the South-West.
Last vintages of this wine
The best vintages of Trisole Frappato 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 Sicilia to come and discover on site or to buy online.
The wine region of Sicilia
Sunny island with identity-driven wines. Signature Nero d'Avola as red: fleshy and fruity with notes of black cherry, candied plum, Mediterranean herbs, round tannins. Nerello Mascalese on Etna: fine, mineral red, volcanic ash and red fruits. Crunchy Frappato.
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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
