Montepulciano
Black cherry, plum, earth.
Soft, dark and rustic. Central Italy’s everyday red, with more weight than most expect.
What Montepulciano tastes like
Black cherry, plum, earth. Body: full. Tannin: high. Acidity: medium.
Where Montepulciano comes from
Montepulciano is the main red grape of Abruzzo, on Italy’s Adriatic coast, where it makes Montepulciano d’Abruzzo.
Styles to look for
Everyday montepulciano is soft, juicy and dark. The best examples have more structure and age well.
Food it suits
Pizza, lasagne, sausages, eggplant dishes and hearty pasta.
How to serve it
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
Worth knowing
It shares its name with a Tuscan town but has nothing to do with it: Vino Nobile di Montepulciano is made from sangiovese.
Check the menu at your venue
Wine lists change with the season and the supplier, and each venue pours its own. Check the menu before you go, or ask your waiter what is open by the glass.
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Frequently asked
What does Montepulciano taste like?
Black cherry, plum, earth. Body: full. Tannin: high. Acidity: medium.
Where does Montepulciano come from?
Montepulciano is the main red grape of Abruzzo, on Italy’s Adriatic coast, where it makes Montepulciano d’Abruzzo.
What food goes with
Pizza, lasagne, sausages, eggplant dishes and hearty pasta.
How should Montepulciano be served?
Serve slightly below room temperature, around 14 to 18°C. Lighter reds sit at the cooler end, fuller reds at the warmer end.
