Rosso di Montepulciano is a red wine from Montepulciano in Tuscany.
It is made with minimum 70% Sangiovese grapes.
Black Cherry. Blueberry. Plum.
Oak. Licorice. Coffee. Smoke.
Tomato Sauce. Pasta Arrabbiata. Pizza. Polenta or Tagliatelle with Balck Truffle.
Herb Grilled Pork. Bistecca Fiorentina. Wild Boar Ragù.
Poultry. Game. Roasts. Braises. Stews.
Mature Cheese. Pecorino di Pienza. Parmigiano Reggiano.
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Rosso di Montepulciano DOC is a younger brother of Vino Nobile di Montepulciano DOCG. Both are from Tuscany. Both are made with minimum 70% Sangiovese grapes.
Rosso di Montepulciano DOC classification was created in 1989 to create a wine that needed less aging than Vino Nobile di Montepulciano DOCG.
The DOC requires to spend only 6 months in oak and 1 year total aging before release.
This classification enables the producers to make money from the DOC while waiting for the DOCG wine to age!
Rosso di Montepulciano should not be confused with Montepulciano d'Abruzzo, a red wine made from the Montepulciano grape in the Abruzzo region of Italy.
Sangiovese translates to "Blood of Jove" (the Roman God Jupiter).
The Sangiovese wines from Tuscany are world famous.
Typical Chianti and Montepulciano wines are Sangiovese blends (70-80%).
Typical Montalcino wines are made from 100% Sangiovese:
|Brunello di Montalcino||100% Sangiovese|
|Rosso di Montalcino||100% Sangiovese|
|Chianti||Minimum 80% Sangiovese|
|Nobile di Montepulciano||Minimum 70% Sangiovese|
|Rosso di Montepulciano||Minimum 70% Sangiovese|