Montepulciano Wine

Montepulciano (pronounced mon-teh-pull-chee-ano) is one of Italy’s most-planted grape varieties. Grown primarily in the Abruzzo region, Montepulciano is used mainly for single-variety wines but is also found in red blends.

Montepulciano wine is known for its deep red color, and full body and bold flavors. Its bright acidity, easy-to-drink nature and juicy black fruit flavors—often with a smoky finish—make it a favorite with red wine drinkers around the world.

A food-friendly wine, Montepulciano is great with pasta, pizza and grilled meats. One thing worth noting is that Montepulciano is not the same as Vino Nobile di Montepulciano. The former is a red grape variety, while the latter is a Tuscan red wine blend that shares a name with the town of Montepulciano but doesn’t use the Montepulciano grape in its blends (which must be at least 70% Sangiovese).

The Montepulciano grape is predominantly grown in Italy. Some wineries in Australia, New Zealand and California have planted Montepulciano and use it for single-variety wines and blends. However, it remains relatively rare outside Italy.

The most popular and recognizable Montepulciano wine is Montepulciano d'Abruzzo, from Italy’s central Abruzzo wine region. Some of the finest Montepulciano wines are made here. These inky-black wines are rich and complex, with flavors of cherry and plum, savory spices and a hallmark chocolatey finish.

In Puglia, a southern Italian wine region (at the “heel” of Italy’s “boot”), winemakers often blend Montepulciano with two other Italian varieties: Negroamaro and Primitivo. These wines are staples of the region—hearty and ripe with an elegant structure.

Montepulciano grapes thrive throughout central and southern Italy. The area’s warmer Mediterranean climate supports this grape’s late-ripening nature, allowing it to fully mature.

Confusingly, Montepulciano isn’t a part of the well-known Vino Nobile de Montepulciano red blends of Tuscany, which are made primarily with the local Sangiovese grapes. Nor is it grown near or around the town of Montepulciano in southern Tuscany—and even today, it isn’t clear why the Montepulciano grape shares the same name as the town.

Montepulciano is known for producing wines of a particular style and character. The wines are typically deep ruby in color, often tending towards purple. They are robust and full-bodied, with mild, usually softer tannins that give the wine good structure.

In terms of flavors, Montepulciano wines are packed with ripe black fruit notes, predominantly of blackberries, cherries and plums. These fruity flavors are often complemented by hints of pepper, tobacco and sometimes a note of spice. Montepulciano wines usually finish with a smoky-chocolatey note that rounds off the taste.

Despite their full body and tannins, these wines are generally well-balanced and easy-drinking, with a vibrant acidity that makes them an excellent match for various foods.

Many Montepulciano wines can be opened in their youth to enjoy their vibrant fruit flavors and refreshing acidity. These wines are often unoaked or lightly oaked and are meant to be enjoyed within a few years of release.

Some Montepulciano wines, especially those labeled as “Riserva,” are made for longer aging. Aging can help to soften the wine’s tannins further and allow the wine to develop more complex, earthy and savory notes. These wines are often aged in oak barrels before release and can continue to mature and evolve in the bottle for several years.

Montepulciano can be blended with other red varieties, such as Sangiovese, Negroamaro, Zinfandel, Merlot, Pinot Noir and Malvasia Nera, to add a rounder structure and deep color.

Montepulciano wine is known for its full-bodied, robust character. It features flavors of ripe, juicy black fruits like blackberry, black cherry and plum. Alongside its fruity elements, you might also detect hints of pepper and tobacco, as well as a touch of spice. Montepulciano wines often finish with a characteristic smoky-bittersweet note that reminds some wine lovers of unsweetened cocoa.

With age, Montepulciano wines can develop more earthy, savory flavors—the most common being leather, dried thyme, tobacco and dark chocolate.

Despite its robust nature, Montepulciano is also known for its bright acidity, which helps make it easy to enjoy on its own as well as a variety of foods.

Montepulciano wine’s full body and softer tannins make it an excellent match for meat dishes. Roasted or grilled meats such as beef, lamb, pork or venison are excellent choices—a smoky char complements the wine’s robust character and dried herb notes.

Given its Italian roots, it’s no surprise that Montepulciano pairs well with pizza and pasta, particularly dishes with tomato sauces or meat toppings. If pizza is on the menu, choose one with plenty of meat toppings and a sprinkle of fennel to complement the wine’s juicy fruit flavors. Aged cheeses, particularly hard Italian varieties, can stand up to the robust character of Montepulciano.

Like many red wines, Montepulciano is best served a little below room temperature—typically between 55–60°F. Given its rich structure, Montepulciano often benefits from decanting. Decant it for one hour before serving. This allows the wine to breathe, softening the tannins and releasing its full range of flavors and aromas.

A large, bowl-shaped wine glass works best for serving Montepulciano. The wider surface area allows the wine’s aromas to open up, enhancing your enjoyment of this lovely red wine.