Montepulciano

Summary

Montepulciano is one of Italy’s most widely planted red grape varieties, with approximately 35,000 hectares primarily in central-eastern Italy. Not to be confused with Vino Nobile di Montepulciano (which is made from Sangiovese), Montepulciano the grape produces deeply colored, fruit-forward wines with soft tannins and moderate acidity. The variety is the backbone of Montepulciano d’Abruzzo DOC, one of Italy’s most commercially successful wines, offering excellent value and approachability.

Identity & Synonyms

Official Name: Montepulciano
VIVC Database: VIVC Entry #7932
Prime Name: MONTEPULCIANO (VIVC)
Berry Color: NOIR (Black/Blue-black)

Synonyms:

• Cordisco (Abruzzo dialect)
• Morellone (Marche)
• Uva Abruzzi (historical)

Important Distinction:

• Montepulciano = Grape variety (this page)
• Vino Nobile di Montepulciano = Wine from Tuscany made from Sangiovese

Genetic Origin / Pedigree

Origin: Central Italy (Abruzzo region)

Parentage:

• Unknown - ancient Italian variety
• DNA studies suggest possible relationship to Sangiovese (distant)
• Not related to Tuscan Montepulciano region wines

Historical Documentation: Documented in Abruzzo since at least the 18th century; likely cultivated much earlier.

Global Distribution

Total Area Planted: ~35,000 hectares globally

Top Producing Countries (ha):

1. Italy - ~34,000 ha (Abruzzo ~17,000; Marche ~10,000; others ~7,000)
2. Argentina - ~500 ha
3. Australia - ~200 ha

Regional Distribution (Italy):

• Abruzzo: ~17,000 ha (benchmark)
• Marche: ~10,000 ha (Rosso Conero, Rosso Piceno)
• Molise: ~2,000 ha
• Puglia: ~3,000 ha (southern adaptation)

Viticulture

Phenology:

• Bud burst: Late
• Flowering: Late
• Véraison: Late
• Harvest: Late (October)
• Growing season: 180-200 days

Vigor: High - requires management.

Fertility: High - 2.0-3.0 clusters per shoot.

Typical Yield:

• Montepulciano d’Abruzzo DOC: 98 hl/ha maximum
• Quality-focused: 50-70 hl/ha
• Premium (Colline Teramane DOCG): 52 hl/ha

Disease Sensitivities:

• Downy mildew: HIGH susceptibility
• Botrytis: Medium (late ripening helps)
• Powdery mildew: Medium

Climate Fit:

• Optimal: Warm Mediterranean to continental
• Growing Degree Days: 2,400-3,200 GDD (base 10°C)
• Requires warmth for full ripening
• Coastal and hillside plantings in Abruzzo

Soil Preferences:

• Clay-limestone: Structured wines
• Alluvial: Higher yields, simpler wines
• Calcareous clay (Colline Teramane): Best quality

Enology

Typical Must Parameters at Harvest:

• Sugar content: 22-25 °Brix
• pH: 3.4-3.7
• Titratable acidity: 5.0-6.5 g/L
• Potential alcohol: 12.5-14.5% ABV

Varietal Character:

• DEEP color (very high anthocyanins)
• Soft, approachable tannins
• Red and black fruit
• Moderate acidity
• Earthy undertones

Maceration:

• Duration: 7-21 days
• Temperature: 25-30°C
• Short maceration for fresh styles
• Extended for premium wines

Oak Aging:

• Often unoaked (fresh styles)
• French or Slavonian oak for premium
• Duration: 6-18 months when used
• Large casks traditional

Aging Potential:

• Basic: 1-4 years
• Premium/Riserva: 5-12 years
• Colline Teramane DOCG: 8-15 years

Sensory & Chemical Markers

Chemical Composition:

• Total anthocyanins: 800-1,400 mg/L (VERY HIGH)
• Total tannins: 2.0-3.5 g/L catechin equivalents (moderate)
• Color intensity: Among highest of Italian varieties

Key Aroma Compounds:

• Fruit: Black cherry, plum, blackberry
• Floral: Violet (subtle)
• Earth: Earthy, herbal undertones
• Spice: Black pepper, subtle spice

Sensory Profile:

Montepulciano d’Abruzzo DOC (young):

• Visual: Deep purple-ruby (intensely colored)
• Aromatic: Black cherry, plum, violet, herbs
• Palate: Medium-full body, soft tannins, juicy fruit, easy drinking

Premium/Riserva:

• Visual: Deep ruby with garnet hints
• Aromatic: Dark fruit, leather, tobacco, earth
• Palate: Fuller body, more structure, complexity

Common Enological Issues

High Yield Management

• Cause: Naturally high-yielding variety.
• Risk: Dilute wines lacking concentration.
• Decision point: Green harvest; crop thinning; quality-focused yield targets.

Low Acidity

• Cause: Warm climate adaptation; late ripening.
• Risk: Flabby wines lacking freshness.
• Decision point: Acidity adjustment; earlier harvest; blending with higher-acid varieties.

Color Stability

• Cause: Very high anthocyanin content; unstable monomeric pigments.
• Risk: Color precipitation; early browning if not managed.
• Decision point: Extended maceration for polymerization; appropriate fining.

Downy Mildew Susceptibility

• Cause: Genetic susceptibility.
• Risk: Vineyard losses; compromised fruit quality.
• Decision point: Spray program; canopy management.

Operational Considerations

Harvest timing:

• Late harvest (October typical)
• Balance sugar and acid
• Avoid overripeness (low acid risk)
• Night harvesting in warm years

Fermentation:

• Moderate temperatures (25-28°C)
• Standard extraction
• MLF standard

Style decisions:

• Fresh, fruity: Short maceration, no oak, early release
• Premium: Extended maceration, oak aging, longer aging
• Rosé (Cerasuolo): Saignée or short maceration

Key Regions & Appellations

Montepulciano d’Abruzzo DOC (Italy)

Official Regulation: Italian DOC

• Varietal requirement: Minimum 85% Montepulciano
• Styles: Rosso, Cerasuolo (rosé)
• Maximum yield: 98 hl/ha
• Characteristics: Benchmark; deep color, soft tannins, value

Montepulciano d’Abruzzo Colline Teramane DOCG (Italy)

Official Regulation: Italian DOCG (2003)

• Varietal requirement: Minimum 90% Montepulciano
• Location: Hills of Teramo province
• Aging: Minimum 12 months (24 for Riserva)
• Characteristics: Premium tier; more structured, age-worthy

Rosso Conero DOC/DOCG (Marche, Italy)

Official Regulation: Italian DOC/DOCG

• Varietal requirement: Minimum 85% Montepulciano
• Location: Monte Conero, Ancona province
• Characteristics: Coastal influence; structured, elegant

Rosso Piceno DOC (Marche, Italy)

Official Regulation: Italian DOC

• Blend: Montepulciano 35-70% + Sangiovese 30-50%
• Characteristics: Blended style; balanced, approachable

Research & References

• VIVC (2025). “Montepulciano - Vitis International Variety Catalogue.” Entry #7932

• Consorzio Tutela Vini d’Abruzzo (2025). https://www.vinidabruzzo.it

• Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Montepulciano entry.

• D’Alessandro, C. (2018). “Montepulciano: The Grape of Abruzzo.” Italian Wine Journal. Link

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Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level