Montepulciano is one of Italy's most widely planted red grapes. It makes deep-colored, full-bodied wines with ripe dark fruit and plenty of tannin. The best of them can age for many years.
The name causes confusion. Montepulciano is also a hill town in Tuscany, home of Vino Nobile di Montepulciano DOCG. That wine is made from Sangiovese, and the grape has no proven link to the town. The Montepulciano grape is most likely native to Abruzzo, on the Adriatic coast. It has been grown there for centuries, and Abruzzo still makes its best-known wines.
The grape has thick skins and ripens late. Its skins are rich in color and tannin, so the wines are dark, firm and able to age. Most bottles are also cheap and easy to find, which makes Montepulciano a good way into Italian red wines. Browse the full range in the wine catalog, or see other native grapes on the grapes index.
What kind of wine is Montepulciano?
Montepulciano is a dry red wine made from the Montepulciano grape, mostly in Abruzzo and Marche. It is deep purple, with plum and black-cherry fruit, soft acidity and noticeable tannins. The best-known example is Montepulciano d'Abruzzo DOC.
Is Montepulciano the grape the same as the town of Montepulciano?
No, and this is a common mix-up. Montepulciano is a grape grown mainly in Abruzzo. Montepulciano is also a hill town in Tuscany, which gives its name to Vino Nobile di Montepulciano DOCG. That wine is made mainly from Sangiovese, not from the Montepulciano grape. So "Montepulciano d'Abruzzo" names a grape and a region, while "Vino Nobile di Montepulciano" names a town.
Is Montepulciano dry or sweet?
It is dry. Its ripe, plummy fruit and soft acidity make it feel smooth, but it is not sweet.
Is Montepulciano similar to Sangiovese?
Both are central Italian reds, but they taste quite different. Montepulciano is darker, softer and fruitier, with plum and blackberry. Sangiovese is lighter in color, more acidic and more savory, with sour-cherry and herbal notes.
Is Montepulciano like Cabernet Sauvignon or Pinot Noir?
It is closer to Merlot or a soft Cabernet Sauvignon than to Pinot Noir. It has a deep color, dark fruit and a round body. It is much fuller and darker than Pinot Noir.
How much does Montepulciano cost?
In the US, everyday Montepulciano d'Abruzzo costs about $10–20, which makes it one of Italy's best-value reds. Riserva bottles and Colline Teramane DOCG wines usually sell for about $25–60.
How do you pronounce Montepulciano?
Say "mon-teh-pool-CHAH-noh".
Montepulciano is grown across central and southern Italy. It does best in two regions on the Adriatic side: Abruzzo and Marche.
Abruzzo is the grape's home. The land runs from the coast up to the foothills of the Apennine mountains. The best vineyards sit on hills at about 200–500 meters, where warm days ripen the grapes and cool nights keep them fresh. Soils are mostly clay, limestone and sand. Wines from the coast and the plains are soft, dark and fruity, and easy to drink young. Hillside wines, above all from the Colline Teramane and the hills around Pescara and Chieti, have more structure and age better. See the Abruzzo region page for more.
Marche, just to the north, is the second home of Montepulciano. Here it is often blended with Sangiovese. In Rosso Conero, from the slopes of Monte Conero near Ancona, Montepulciano is the main grape. The sea breezes keep these wines fresher and a little lighter than most from Abruzzo, often with a savory finish. In Rosso Piceno, Montepulciano and Sangiovese share the blend, and Montepulciano adds color and body.
Molise, south of Abruzzo, uses the grape in the Biferno DOC and other local wines. The warmer, drier climate gives riper, fuller wines with more alcohol.
Puglia and Lazio use Montepulciano mainly in blends, where it adds color and structure to local grapes.
Several DOC and DOCG wines are built on Montepulciano. Each has its own rules.
Montepulciano d'Abruzzo DOC is the main one. It covers the whole of Abruzzo, and the wine must be at least 85% Montepulciano. Quality runs from simple everyday reds to serious wines for the cellar. A Riserva must age for at least two years, including at least nine months in wood.
Montepulciano d'Abruzzo Colline Teramane DOCG is the top tier. It covers only the hills of the Teramo province. The rules are stricter than for the DOC: at least 90% Montepulciano, lower yields and longer ageing. A Riserva must age for at least three years. These are some of the richest and most complex reds in Abruzzo. You can browse every Italian DOCG on the DOCG index.
Cerasuolo d'Abruzzo DOC is a rosé made from the same grape. The juice stays on the skins for only a short time, just long enough to take on a bright cherry-red color. "Cerasuolo" means cherry-colored. This is not a pale Provence-style rosé. It is fuller, fruitier and more structured than most pink wines.
Rosso Conero DOC and Conero DOCG, in Marche, both require at least 85% Montepulciano. The rest is usually Sangiovese. Conero DOCG is only for Riserva wines, aged for at least two years. These wines tend to show less ripe fruit than Abruzzo's, with more savory and earthy notes. Rosso Piceno DOC is a broader blend of Montepulciano and Sangiovese from the rest of Marche.
Montepulciano makes dark, inky wines with a ruby-purple color. Expect black cherry, blackberry and plum, often with dried herbs, leather, tobacco and a hint of violets. Riper, warmer-year wines can show dark chocolate and spice.
The wine is full-bodied, with plenty of tannin. In simple bottles the tannins are ripe and smooth. In young Riservas they can feel firm and grippy, and need a few years to soften. Acidity is moderate, softer than in Sangiovese. The finish is often savory, with a slightly bitter edge that works well with food.
Oak ageing adds vanilla, toast and cedar, and the fruit moves from fresh toward dried. Unoaked wines keep their juicy, plummy fruit.
Where the grapes grow matters too. Coastal and low vineyards give softer, fruitier wines. Hillside vineyards give fresher, more complex wines that last longer.
Montepulciano's full body, tannin and earthy notes suit hearty, well-seasoned food. Its savory finish and moderate acidity help cut through fat.
Montepulciano d'Abruzzo is one of the best values in Italian wine. Here is how the range breaks down:
Entry level (under $15): basic Montepulciano d'Abruzzo DOC from large producers. These are reliable, fruity wines for every day. Choose recent vintages, two to four years old.
Mid-range ($15–30): the best value. Estate and single-vineyard DOC wines from good producers offer more depth and can age for some years.
Premium ($30–60 and up): Colline Teramane DOCG, top Conero DOCG and the best Riservas from leading Abruzzo estates. These wines gain from three to eight years in the cellar.
On the label: "Montepulciano d'Abruzzo" alone means the broad DOC. "Colline Teramane" means the stricter DOCG zone. "Riserva" means longer ageing before release.
Producers to try: Valentini and Emidio Pepe are the traditional, long-lived legends. Masciarelli and Cataldi Madonna are top quality and easier to find. Zaccagnini and Illuminati offer great value.
Cerasuolo d'Abruzzo is worth trying as a fresher option. It is a serious rosé from the same grape, good in summer and with lighter food. For specific bottles, see our best Montepulciano d'Abruzzo wines guide and the wider best Abruzzo wines guide.