MontepulcianoItaly's rustic charmer delivering bold, juicy reds without breaking the bank

Montepulciano is one of Italy's most widely planted red grapes, though it's often confused with Vino Nobile di Montepulciano (which is actually made from Sangiovese). This grape thrives primarily in central Italy, especially in Abruzzo, where it produces the beloved Montepulciano d'Abruzzo—a wine that has become synonymous with excellent value.

First documented in the 18th century, Montepulciano has remained a workhorse grape for Italian winemakers. It ripens late, develops thick skins, and produces deeply colored wines with moderate tannins. While it's traditionally crafted into easy-drinking, everyday wines, ambitious producers are now showing that Montepulciano can deliver serious complexity when given proper attention in the vineyard and cellar.

Beyond Abruzzo, you'll find Montepulciano making waves in Marche (as Rosso Conero) and scattered throughout southern Italy, where the warm climate helps it achieve full ripeness.

Montepulciano wines typically burst with dark cherry, blackberry, and plum flavors, often accompanied by hints of dried herbs, black pepper, and a subtle earthiness. The grape's thick skins contribute deep purple color and a pleasant rustic character that wine lovers find irresistible.

On the palate, expect medium to full body with soft, approachable tannins and moderate acidity—making it dangerously easy to drink. The mouthfeel is often described as velvety and smooth, with a juicy quality that keeps you coming back for another sip.

This versatile red pairs beautifully with tomato-based pasta dishes, grilled sausages, pizza, lamb kebabs, and aged cheeses. Its balanced structure and fruit-forward profile make it a crowd-pleaser at casual gatherings and family dinners alike.