Montepulciano is a red wine grape grown mainly in central Italy, best known for Montepulciano d’Abruzzo. It makes deep-colored, juicy wines with dark cherry, plum, and a touch of spice, usually with soft tannins. Confusingly, Montepulciano is also the name of a hilltop town in Tuscany, and that town’s famous wine is made mostly from a different grape, Sangiovese.
Here’s how to keep them straight, and why the grape deserves more attention.
Montepulciano the grape vs. Montepulciano the town
This is one of the most common mix-ups in Italian wine.
| Compared | Montepulciano d’Abruzzo | Vino Nobile di Montepulciano |
|---|---|---|
| What the name refers to | The grape (from the Abruzzo region) | The town of Montepulciano, in Tuscany |
| Main grape | Montepulciano | Sangiovese (at least 70%) |
| Style | Dark, plummy, soft, juicy | Brighter cherry, herbal, higher acidity |
So if a label says Montepulciano d’Abruzzo, you’re drinking the Montepulciano grape. If it says Vino Nobile di Montepulciano, you’re drinking mostly Sangiovese, named after the town. The two aren’t related, apart from the name.
How do you pronounce Montepulciano?
mon-teh-pool-CHAH-no. The “ci” sounds like “ch,” as in “chocolate.”
Where is Montepulciano grown?
The grape is one of Italy’s most widely planted reds. Its heartland is the east side of central Italy:
- Abruzzo, home to Montepulciano d’Abruzzo
- Marche, where it stars in Rosso Conero and Rosso Piceno
- Molise and Puglia, farther south
It needs warmth and a long season to ripen well, which is why it also does nicely in warm New World regions, including parts of California.
What does Montepulciano wine taste like?
Montepulciano is generous and easy to love:
- Fruit: dark cherry, black plum, blackberry, and currant
- Savory notes: black pepper, dried herbs like oregano, and sometimes leather or tobacco
- Texture: soft to medium tannins and moderate acidity, so it feels smooth rather than grippy
- Color: deep, dark ruby to almost purple
Simple versions are juicy, everyday wines. Oak-aged versions add vanilla and spice, and get richer and more velvety.
Is Montepulciano dry?
Yes. Montepulciano is almost always made as a dry red wine. Its ripe fruit can make it seem a little sweet, but there’s very little sugar left in the glass.
Is there a Montepulciano rosé?
Yes. In Abruzzo, the grape also makes a deep pink rosé called Cerasuolo d’Abruzzo. The name comes from the Italian word for cherry, a nod to its color.
What food goes with Montepulciano?
Montepulciano is a classic Italian table wine, made to go with food:
- Pizza and pasta with tomato sauce
- Lasagna and baked ziti
- Sausage, meatballs, and grilled lamb
- Burgers and barbecue
- Hard cheeses like pecorino or Parmigiano-Reggiano
Its soft tannins make it flexible. It won’t overpower lighter dishes the way a big Cabernet can.
Montepulciano vs. Sangiovese
Because of the town-name confusion, people often assume these are the same grape. They’re not:
- Montepulciano is darker, softer, and plummier, with lower acidity.
- Sangiovese is brighter and more cherry-driven, with higher acidity and firmer tannins.
If you like the juicy, mellow side of Italian red, you’ll probably love Montepulciano. If you like tangy and structured, reach for Sangiovese. Want to go deeper on Sangiovese? Read Sangiovese vs. Cabernet Sauvignon or what a Super Tuscan is.
Taste our Montepulciano
Our Montepulciano shows the grape at its richest: dark black cherry and currant, with leather and French vanilla, and a velvety texture. Try it next to our Sangiovese Super Tuscan for a quick lesson in how different these two Italian grapes really are. Come taste them at our tasting room at Vail Headquarters.