Contrary to common confusion, Montepulciano is the grape, not to be mistaken for Vino Nobile di Montepulciano (which is made from Sangiovese). The grape’s roots run deep in Abruzzo, Marche, and neighboring regions, where it’s thrived for centuries in clay-limestone soils and a mild Adriatic climate. From farmhouse wine to structured, age-worthy expressions, Montepulciano’s evolution mirrors the story of central Italian winemaking—accessible, honest, yet increasingly refined in recent decades thanks to ambitious growers.
Montepulciano
Region: Europe
Montepulciano is one of Italy’s most widely planted and beloved red grapes, best known from the rolling hills of Abruzzo in central Italy. Its wines—most famously Montepulciano d’Abruzzo—are deeply colored and robust, brimming with ripe black fruit, fresh acidity, and a touch of rusticity. With generous flavor, moderate tannins, and easy drinkability, Montepulciano is the go-to red for trattoria tables, perfect for both daily enjoyment and more serious bottles from select producers.
Tasting Notes
Taste Profile
- Very Dry
- Full Body
- Moderate Tannins
- Moderate Acidity
- Approximately 13.5%
The History of Montepulciano
FAQs About Montepulciano
Is Montepulciano a grape or a place?
It’s a grape variety, not to be confused with the Tuscan town of Montepulciano or the Vino Nobile di Montepulciano wine.
What does Montepulciano taste like?
Expect juicy blackberry and cherry backed by earthy, sometimes leathery undertones and lively acidity.
What foods pair best with Montepulciano?
It’s a classic for rustic Italian dishes: pizza, sausage, tomato-based pastas, grilled lamb, or porcini mushrooms.
Can Montepulciano wines age?
Yes—while many are made for young drinking, top examples can age 5–10 years or longer, developing savory and leathery complexity.