Montepulciano (grape) - Viticulture and Wines

Viticulture and Wines

Montepulciano ripens late and has a tendency to favor producing large yields. The grapes can be plump with a low skin to juice ratio. However, the skin has a fair amount of pigmented tannins and color producing phenols that with maceration can produce either a deep ruby colored wine or a pink Cerasuolo wine. Compared to most Italian varieties, Montepulciano has moderately low acidity and more mild (i.e. softer) than bitter edged tannins. Wine expert Oz Clarke describes Montepulciano as producing a "round, plummy and weighty red with ripe tannins, good acidity and a low price tag." Jancis Robinson evaluates Montepulciano as a "promising variety" that produces smooth, drinkable wines that can improve for three or four years after vintage.