The Montepulciano d’Abruzzo DOC covers red wines made from the Montepulciano grape in the region of Abruzzo, in central eastern Italy.
This is a warm climate, somewhat hot in the summer, ideal for ripening of this variety. The wines are generally medium-bodied, with either steel aging or some light oak aging, have dark color, moderate tannins and zippy acidity.
Producers of Montepulciano wine in Italy generally follow one of 2 winemaking ideologies:
The Montepulciano d’Abruzzo DOC title was created in 1968, and covers a vast area of eastern Abruzzo.
It spans all 120 kilometers (75mi) of Abruzzo’s coastline (right up to the border with Molise in the south and Marche in the north) and spreads inland for roughly 32 kilometers (20mi).
Montepulciano d’Abruzzo DOC wines are those that are produced in the five sub-zones of the Abruzzo region :
A Montepulciano d’Abruzzo DOC must contain a minimum of 85% Montepulciano; Sangiovese is a common variety used in blending.
There is no minimum aging requirement for this wine, with the exception of a riserva, which must be aged for at least two years, with six months in wood, before release to the market.
A typical Montepulciano wine has powerful fruit and sweet spice flavors. They vary from lighter notes of sour cherry, boysenberry, and plum to more powerful oregano, herbs and tobacco-like flavors.
The wine is dry, medium-bodied with high acidity and tannin levels, which makes it a great compliment to more savory foods like beef briskets, roasted meats, baked vegetables, and pasta bolognese.
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