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Squinzano DOP Rosso
Apollonio
2018
Ruby-red, with amaranth edges. It is characterized by fragrances of almonds, dried flowers and fruits. It is excellent on both nose and palate, vinous and ethereal with silky yet assertive tannins. A long and persistent aftertaste with an inviting aroma of almonds.
Food pairing: excellent with stewedred meats, furred game, and fermented cheeses.
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Vineyards: Squinzano, San Pietro Vernotico, Torchiarolo, Novoli.
Wine name/Appellation: SQUINZANO DOP ROSSO
Training system: 20-year-old bush vines. Trunks are kept short: 40-60 cm high. Few buds (6-8), in order to ensure high-quality yields.
Climate: Mediterranean. It is mild thanks to the influence of the sea, which offers long, sunny (average sunshine hours per year: 2,600), dry (500-600 mm/yr) summers to the Salento peninsula. Cold season is short and mild. The Adriatic coast from the town of Otranto to that of Santa Maria di Leuca is rainier than the Ionian coast towards Gallipoli, where North African winds blow more frequently. The areas north of Otranto have a slightly lower temperature due to the influence of the Balkan peninsula.
Region: mostly flat areas dotted with a few low hills. From a geological point of view, the region has a calcareous structure. Except for a few areas, its ground is mostly rocky, made up of stony layers and chalky banks.
Grape varieties: Negroamaro 70%; Sangiovese 15%; Malvasia Nera di Lecce 10%; Malvasia Nera di Brindisi 5%.
Harvest: hand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances.
Winemaking: traditional temperature-controlled fermentation of must in large wooden vats for 30-45 days.
Ageing: 6 months in French oak barrels, 6 months in bottles.
Colour: intense ruby-red.
Alcohol: about 14-15%
Food pairing: excellent withstewedred meats, furred game, and fermented cheeses.
Serving temperature: 18-20 °C
Recommended glass: a large bowl-shaped glass with an inward-curved rim: the wine can fully breathe, and the glass can be held better in hands. It will help the temperature rise gradually, and aid in the release of the complex fragrances of more structured wines.
| Training system | 20-year-old bush vines. Trunks are kept short: 40-60 cm high. Few buds (6-8), in order to ensure high-quality yields. |
| Grape varieties | Negroamaro 70%; Sangiovese 15%; Malvasia Nera di Lecce 10%; Malvasia Nera di Brindisi 5%. |
| Harvest | Hand picking, after the grapes are fully ripe. In order to obtain a good structure, harvest is delayed so as to facilitate the concentration of sugar and extractive substances. |
| Winemaking | Traditional temperature-controlled fermentation of must in large wooden vats for 30-45 days. |
| Ageing | 6 months in French oak barrels, 6 months in bottles. |
| Colour | Intense ruby-red. |
| Alcohol | About 14-15% |
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COLOUR: Soft straw yellow.
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