Place of Origin
Squinzano DOP (Protected Designation of Origin) is produced in the territories of the towns of Squinzano, San Pietro Vernotico, Torchiarolo and Novoli.
Squinzano Rosso and Negroamaro Rosato DOP are made mainly with Negroamaro grapes, and with Malvasia Nera or other native black grapes, for a maximum of 15%.
Squinzano Susumaniello is made with Susumaniello grapes, and a small part (15%) of black grapes from Puglia region.
Squinzano Bianco is made with Chardonnay grapes, no less than 90%. Same for Malvasia Bianca, Fiano and Sauvignon Bianco versions.
Squinzano Rosso 'Riserva' must be aged for a period of at least two years. Other types of Squinzano DOP include Rosato, Spumante and Novello.
Main grape varieties used to make Squinzano DOP:
Squinzano Rosso, including Negroamaro and Susumaniello, are full-bodied, velvety and with a balanced flavour wines. They tend to have a distinctive and intense bouquet. Susumaniello has an aroma of berries, while Negroamaro a fruity aroma when young.
Squinzano Bianco has a delicate and fruity aroma and a dry and velvety flavour. Squinzano Chardonnay tends to have a strong and distinctive smell and a savoury taste. The Spumante version has a fresh and harmonious taste.
Squinzano Sauvignon has an intense aroma and a distinctive taste. The Spumante version has a fresh balanced flavour.
Squinzano DOP Rosso is served at a temperature of 18 degrees.
Squinzano DOP Rosato should be served at a temperature between 12 and 14 degrees.
Squinzano Rosso DOP pairs well with pasta dishes seasoned with meat sauces, roasted red meats and strong cheeses.
Squinzano Rosato DOP pairs well with seafood, boiled fish and salami.