Montepulciano is a red grape variety from central Italy, best known for Montepulciano d’Abruzzo. It produces deeply coloured wines with dark cherry and plum fruit, moderate to firm tannin and a generally approachable texture. The grape is widely planted in Abruzzo and also used in other central Italian regions, including the Marche.
Montepulciano is the principal grape in Montepulciano d’Abruzzo DOC and is important in Rosso Conero and other regional wines. It is generally grown in central Italy and should not be confused with the Tuscan town of Montepulciano, which is associated with Vino Nobile di Montepulciano, a wine based primarily on Sangiovese, locally called Prugnolo Gentile.
Typical aromas include black cherry, plum, blackberry, oregano, liquorice and spice. Montepulciano usually has medium to full body, moderate to medium-plus tannin and a dark colour. Styles range from fresh, fruit-forward wines to more concentrated examples with oak ageing.
Montepulciano pairs well with pizza, pasta with ragù, grilled meats, tomato-based dishes, roasted vegetables and aged cheeses. Its fruit and moderate tannin make it versatile with everyday Italian cooking.
Example: serve Montepulciano d’Abruzzo with pasta al ragù, arrosticini lamb skewers or roasted pork.
Montepulciano is both the name of a grape and a Tuscan town. Montepulciano d’Abruzzo is made from the Montepulciano grape, while Vino Nobile di Montepulciano is made primarily from Sangiovese. The two wines are not made from the same principal grape.
Chef’s note: read the full appellation on the label to avoid confusing Montepulciano d’Abruzzo with Vino Nobile di Montepulciano.
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