Montepulciano

It is a red wine variety that is mainly grown in the Abruzzo, Marche and Molise regions of Italy. It is the second most produced in Italy after Sangiovese, and is used as an ingredient in 50 types of DOC and DOCG wines.

It is highly rated when brewed on its own, but also when combined with Sangiovese, and is used in various proportions throughout Italy.

The vines are of medium vigor and generally not high yielding, but they do produce grapes consistently. The clusters and berries are medium in size, oval in shape, and tightly packed. The grapes ripen late, with consistent and even ripening, and the skin is thick and bluish-black in color.

It prefers hot, dry climates.

Wines made from Montepulciano are characterised by very strong tannins, firm acidity and a strong body.

It has the aroma of black fruits such as blueberries and blackberries, as well as violets, and as it ages, it also has a hint of leather. In addition to the fruitiness, the taste is supported by firm tannins and acidity. It is more fruity when young, but as it ages, the tannins melt into the wine, giving it a silky mouthfeel.

This is one of the wines that can be enjoyed with a wide variety of dishes. When young, it will be a great companion to a buffet with a variety of dishes, including chicken dishes, pasta, and vegetable dishes. As it ages and gains complexity, it becomes a great companion to lamb and game. It also pairs well with aged pecorino cheese.