All about Montepulciano

Is this grape variety named after the Tuscan village of Montepulciano? It’s possible. But it’s not grown there. Its heartland is in Abruzzo, right by the Adriatic Sea. This is where the Montepulciano d’Abruzzo grape is at home. It can be found in over half of the vineyards here. Montepulciano even plays a leading role in neighbouring Marche, namely for local specialities like Rosso Conero and Rosso Piceno.

Silky and comforting, it’s the perfect remedy for wanderlust. The Bernetti family vineyards are ideally located in the Conero docg, right by the Adriatic Sea yet sheltered by gentle hills. This popular single-variety Montepulciano is also available in a 1.5-litre bottle.

If you want to get to know this south Italian: at the Bindella Ristoranti, you can find a wide range of Montepulciano wines – also available by the glass.

bindella.ch/ristoranti

The dark blue grape is a real sun worshipper. It needs lots of light and warmth to be able to fully ripen, due to its thick skin. For this reason, it is increasingly taking over the south – and is now the second most commonly grown variety in Italy.

A Montepulciano doesn’t necessarily need a partner to shine. However, it has no problem forming a liaison. Its blending partners, such as Primitivo, Negroamaro or Sangiovese, appreciate the restraint of the Montepulciano grape. Except when it comes to colour: this is where it plays a powerful part in assemblage.

Want to know what we like so much about Montepulciano d’Abruzzo? There is no wrong time to drink it. If you drink it young, it is tannin-forward and appetisingly acidic – great with pasta and spicy tomato sauce. If you decide to let it rest a few more years in the cellar, it will surprise you with mature tannins and finely faceted aromatics. An aged Montepulciano paired with a cheeseboard? A dream!

The Montepulciano grape produces a rich, dark-red wine that is usually vinified dry. The robust, full-bodied tannins feel like a velvety carpet on the tongue. This Italian wine works particularly well when paired with a juicy piece of meat. Why is that? Protein softens tannins wonderfully.

Montepulciano had to put up with this cliché for quite a while. There have since been a multitude of producers who have devoutly dedicated themselves to this grape and squeezing the very best out of it. How about an example? Conero’s location by the Adriatic Sea is ideally suited for producing rich, aromatically distinctive wines that certainly taste great with pizza but also stand up to a succulent steak from the grill.