Montepulciano is the second most planted red grape variety in Italy, only outnumbered by Sangiovese. It is believed to be native to the region of Toscana, but must not be confused with Vino Nobile de Montepulciano, a Sangiovese-based wine from the area. Montepulciano needs the warm weather of central and southern Italy to ripen fully, and thus has found a home in areas like Abruzzo, Apulia, Molise, Lazio, Umbria, and Marche among others. It produces wines with medium to full body, refreshing acidity, and aromas of red plums, oregano, and sweet baking spices.
The region of Abruzzo on Italy’s east coast is the best known Denominazione di Origine for the production of this grape, where it is labeled as Montepulciano d’Abruzzo. Marramiero has been making wine there from estate-owned vines since 1990. They produce two styles of wines that are 100% Montepulciano but very different in style. The “Incanto” is a young version, matured in stainless steel to keep the floral and fruity aromas of the grape. On the other hand, “Inferi” is aged for 40 months in oak barrels and bottle before its release, developing aromas of dried leaves, dates, and a touch of cinnamon.
Montepulciano is commonly blended with Sangiovese and some of the best examples of this blend come from the area of Marche, also on the east coast on the Adriatic Sea. Bucci, a traditional producer in the area, creates a blend in the region of Rosso Piceno from vines that are up to 50 years old and exhibit flavors of ripe plums and tobacco leaves, marked by piercing acidity.
Enjoy Montepulciano with traditional Italian dishes like pasta Bolognese or with deep dish vegetable pizza for a modern pairing.
Discover our selection of Montepulciano
Author: Maytte Rivera
