Montepulciano d'Abruzzo is a grape and a red wine.
Abruzzo is a region in Central Italy, near the Adriatic Sea.
Montepulciano d'Abruzzo is known for smooth tannins and high acidity:
Black Berries. Black and Sour Cherry.
Pepper. Spices. Oregano. Tomato.
Oak. Tobacco. Cocoa.
Because of tannins and acidity, Montepulciano d'Abruzzo pairs best with rich food.
Italian. Indian. Thai. Chinese.
Rich Pasta. Tagliatelle al Ragu'. Lasagne with Truffle.
Hamburger. Barbeque. Roasted Meat. Rich Pizza.
Meatloaf. Lamb. Veal. Pork. Pork Shoulder. Goat.
Aceto Balsamico Sauce. Korean Marinade. Curry. Saffron.
Aged Cheese. Pecorino d’Abruzzo. Pecorino di Pienza. Talamello.
| Serving temperatures: 17-18°C (63-64°F) |
Under the DOC requirements, Montepulciano d'Abruzzo must contain minimum 85% Montepulciano grapes and up to 15% Sangiovese grapes.
Montepulciano d'Abruzzo should not be confused with Vino Nobile di Montepulciano, a Tuscan wine made mainly from Sangiovese.
The rosé (rosato) style of Montepulciano d'Abruzzo is called Cerasuolo (cherry).
With aromas of orange peel, cinnamon, strawberry and dried cherries, it is a perfect match to
Mediterranean and International food.