Montepulciano

Montepulciano grapes make full-bodied red wines with a good predisposition to wood ageing. Young wines are mainly characterised by red fruit notes with hints of flowers, whilst aged examples can show tertiary aromas of spices and young leather. Here are some of Montepulciano’s primary flavours:

• 

  Blackberry

• 

  Blueberry

• 

  Violet

• 

  Leather

• 

  Serving temperature:

  16-18°C
• 

  Glass type:

  Large balloon glass
• 

  Suggested time in Decanter:

  1-2 hours
• 

  Lasting period once open:

  3-5 days
• 

  Storing time in the cellar:

  Up to 5 years

Decanting time for Montepulciano wines can vary based on a number of factors including the age of the wine, its tannic structure, and personal preference. However, here's a general guideline:

• Young Montepulciano

  30 minutes to 1 hour

  Younger wines are usually more fruit-forward and may not require much time to open up.

• Aged Montepulciano

  1 to 2 hours

  Older, more complex wines can benefit from a longer decanting time to fully express their flavors and aromas.

• Cerasuolo d’Abruzzo:

  Formerly known as Montepulciano Cerasuolo, today this wine is labelled as Cerasuolo d’Abruzzo. Resulting from a direct pressing of Montepulciano grapes, this wine was the first pink DOC in Italy. It is fruity and refreshing with an appealing cherry-like colour - the name Cerasuolo actually derives from ‘cherry red’ in Italian.

• Montepulciano d’Abruzzo:

  This wine is characterised by intense floral and fruity aromas, alongside a remarkable acidity, which is superbly offset by its body and soft texture. The best examples come from the north of Abruzzo, at the foot of the Teramo Hills.

• Montepulciano Riserva:

  Montepulciano Riserva wines are aged in oak barrels or barriques for a minimum of 12 months. They display a bouquet of red fruits, sweet spices and leather.

• Passito di Montepulciano:

  The grapes are picked after they have raisined and result in wines that express aromas of ripe red fruits, spiced with cloves and licorice. They are velvety and persistent with balanced tannins.

According to the most accredited theory, Montepulciano originates from Torre de' Passeri or the Peligna basin, in Abruzzo. From here, it spread throughout the region in the early 1900s and into southern Marche.

For a long time this grape was confused with Tuscan Sangiovese and it was only in the ampelographic studies of the 19th century that the difference between the two grapes was established.

Today, Montepulciano is widespread throughout central-southern Italy, especially in the Adriatic regions, from the hills of Rimini to the province of Lecce, but Abruzzo is still its main home.

Price averages: £8-10

• Best pairing with pasta:

  pasta with meaty sauces, like tagliatelle and ragu

• Best pairing with risotto & rice:

  Milanese risotto

• Best pairing with meat:

  lamb

• Best pairing with fish:

  swordfish

• Best pairing with cheese:

  medium aged cheese

• Top 3 cuisines that pair well:

  Italian, Korean, Thai