Montepulciano is one of the most characteristic red grape varieties of central Italy. Its origins are a matter of historical debate, but its oldest and most significant roots can be traced back to Abruzzo, where the current name has been documented since at least the 17th century. Today it is grown mainly in Abruzzo and the Marche, though it is also found in other parts of central Italy, where it contributes to some of the region’s most prestigious wine appellations.
From an ampelographic point of view, it has medium-to-large leaves, generally pentagonal, trilobed or pentalobed, with substantial leaf blades, a deep green colour and a slightly pitted surface. The bunch is medium-sized, compact or semi-compact, conical or cylindrical-conical in shape, often with one or two wings. The berry, spheroidal or slightly ellipsoidal, has a thick, firm skin covered in abundant bloom, and is blue-black with a purplish tinge.
The resulting wine is characterised by an intense ruby-red colour, often enhanced by violet hues, and by aromas of cherry, blackberry, plum and wild berries, accompanied, as it ages, by spicy, balsamic and toasty notes. On the palate, it offers structure, warmth, good freshness and assertive tannins, elements that support its development over time. An interesting fact is that it is often confused with Vino Nobile di Montepulciano, which is, however, made primarily from Sangiovese grapes.
