Montepulciano (grape)

Montepulciano is a red Italian wine grape variety that is most noted for its use in the wine from the Abruzzo region. The grape is widely planted throughout central and southern Italy, most notably in Abruzzo, Latium, Marche, Molise, Umbria and Apulia, and is a permitted variety in DOC wines produced in 20 of Italy's 95 provinces. Montepulciano is rarely found outside Italy, but has also been cultivated in Australia, New Zealand and America.

Characteristics

Montepulciano is a late ripening variety, with black-skinned grapes that produce wines which are capable of aging but which can also be enjoyed young. Wines made from this grape are typically deep in color with moderate acidity and soft tannins. They are often characterized by robust, fleshy fruit flavors with aromas of ripe blackberries, black cherries and a hint of black pepper.

Wine Regions

In the Abruzzo region, Montepulciano grapes are used to produce Montepulciano d'Abruzzo, a wine that has achieved DOC status. In the Marche region, the grape is used in the Rosso Conero and Rosso Piceno blends. In Molise it is used to make Biferno and Pentro di Isernia. In Umbria, it is used in the Torgiano Rosso Riserva. And in Apulia, it is used in the Gioia del Colle.

Food Pairing

Montepulciano wines are often paired with food due to their high acidity and tannins. They are particularly well-suited to match with rich, meaty dishes, such as steak, roast beef, lamb, pork, and game. They also pair well with pasta dishes with tomato-based sauces, pizza, and hard cheeses.

See Also

• Italian wine
• List of Italian grape varieties
• Abruzzo (wine)
• Montepulciano d'Abruzzo