The Montepulciano d’Abruzzo

Montepulciano d'Abruzzo, a red grape that was once unknown and little considered, is now the protagonist of the success of wines from Abruzzo and a great figure in the firmament of Italian oenology. At one time, Montepulciano was defined as a neutral grape, certainly not because of its qualities, but rather because of the questionable use that was made of it in the production of wine.

Those times are long gone - fortunately - and today Montepulciano d'Abruzzo is among the most important red wines in Italy, a success achieved thanks to the tenacity of those producers who have believed in the resources and potential of their region and in the grapes that have always been grown on their land.

Often even going against the tide, introducing - in the midst of general scepticism - (in clear contrast to what tradition and the oenological concept of those times dictated in Abruzzo) new oenological technologies, new modern practices that have allowed Montepulciano d'Abruzzo to reach the highest levels worldwide.

The aim was to vinify Montepulciano d'Abruzzo in purity, trying to give it a character of its own, derived from the specific qualities of the land. The colour is an intense, compact ruby red. The nose releases hints of cherry, ripe red fruit, blackberry and spices together with notes of liquorice root. Possible nuances of vanilla, prune and smoky with ageing in barrels.

In the mouth, it is juicy, warm with an enjoyable softness and well-integrated vibrant tannins. It goes well with the first courses of traditional Abruzzi cuisine, and with the rich range of second courses, from classic arrosticini to grilled meat. In addition, the vinification of Montepulciano d'Abruzzo grapes produces a rosé wine: Montepulciano d'Abruzzo Cerasuolo.

Montepulciano dì Abruzzo is not to be confused with the Vino Nobile di Montepulciano produced in Tuscany from the Sangiovese grape variety, which takes its name from the town where it is produced.