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Nero d’Avola 2023 Trisole - Cantine Birgi
Cantine Birgi

NERO D’AVOLA 2023 TRISOLE - CANTINE BIRGI

  Italy / Sicily
€14.90
€13.00
QTY
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An Authentic Taste of Sicily!

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Why do we love it?

The Trisole Nero d'Avola 2023 from Cantine Birgi is a red wine that delivers everything you'd expect as a perfect introduction to Sicilian wines—and to its most important red grape variety. With notes of cherry, blackberry, and gentle spice, it offers a great first impression of its region of origin!

Cantine Birgi was founded in 1960 near the town of Marsala (Trapani), born from a group of local growers eager to preserve and promote Sicilian traditions. Collaboration, knowledge, respect for nature, and passion for Sicilian heritage form the core values of the winery. The vineyards are cultivated using traditional techniques, and the harvest is still carried out by hand.

The Nero d’Avola 2023 is part of the Trisole collection, with vineyards located in the western part of the island. Vinification took place in stainless steel tanks to allow the variety to fully express its power and elegance. A short period on the lees resulted in a well-balanced, structured wine.

Try it now!

COLOR

RED

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

MEDIUM

Tastes Like

Expect rich aromas of red cherry and blackberry, with subtle hints of nutmeg and pepper.


On the palate, it’s full-bodied with juicy fruit, firm and well-structured tannins, and medium acidity. Flavors of cherry jam, plum, blueberry, and touches of yeast and pepper create a long and satisfying finish.

Technical stuff
Color Red
Type Dry
Year 2023
Alcohol 13.5%
Origin Sicily, Italy
Variety Nero d'Avola
Aromas Red cherry, sour cherry, raspberry, nutmeg, pepper
Bottle Size 750ml
Barrique -
Serving temperature 13ºC
Aging 4 years
Closure Cork
Organic No

NERO D’AVOLA 2023 TRISOLE - CANTINE BIRGI

PAIR IT

Enjoy it with red meat dishes, cured meats, and pasta with rich sauces.

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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