Montepulciano š·
Montepulciano (mon-tay-pull-chee-anno") is an Italian grape, mostly found in the Abruzzo region of Italy.
Although the Montepulciano grape shares its name with the Montepulciano region in Italy, the grape is from the Abruzzo region while the Montepulciano region is known for the Sangiovese grape. Are you still with me?
The modern era for the grape truly began in 1968 with the official creation of the Montepulciano d'Abruzzo DOC.
Montepulciano dāAbruzzo is a very dark skinned grape. In fact, its skin is so rich in color pigments, the juice is instantly an opaque purple upon crushing whereas most red wines get their color from long soaking periods with the juice in contact with the skins (i.e., maceration).
Wines produced from the Montepulciano grape can have two styles. The medium-bodied wine is the standard. Everyday versions are aged in stainless steel. The full-bodied style is achieved through longer maceration periods and aging in oak barrels.
Montepulciano dāAbruzzo has aromas of blackberry, black cherry, boysenberry and red plum. Herbal aromas can include sweet tobacco leaf, dried oregano and dried thyme. Flavors follow similarly with blackberry, plum, oregano and tobacco leaf. Oak aging yields flavors of vanilla and caramel as well as smoky and toasted flavors.
Montepulciano dāAbruzzo can be aged 5-15 years.
It should be served in an oversized, bowl-shaped wine glass at 60-68 F, after being decanted for at least an hour.