Montepulciano produces has round and plummy wine with soft tannin and relatively low acidity. They wines can frequently improve for three or four years. It should not be confused with the similarly named Tuscan wine Vino Nobile di Montepulciano, which is made from predominantly Sangiovese and is named for the village it is produced in, rather than for containing any Montepulciano grapes in the blend.
Located in central Italy, the Abruzzo region (sometimes called “Abuzzi”) is characterized by its mountainous landscape and moderate climate. Despite the rugged terrain, Abruzzo produces nearly twice the amount of wine than neighboring Tuscany. Major Abruzzo varieties include the red Montepulciano grape, along with the white Trebbiano d’Arbuzzo and Trebbiano Toscano grapes. The Montepulciano grape, not to be confused with the region in Tucany, is known for producing deep, tannic wines with relatively low acidity levels. Trebbiano d’Abruzzo wines are dry and offer subtle fruit, delicate bouquets and refreshing acidity. Traditionally wine from Abruzzo had been mass produced by co-operative wineries, but the region has recently shifted toward boutique production and is receiving increasing recognition for their wines.
The Montepulciano d'Abruzzo DOC title was created in 1968, and covers a vast area of eastern Abruzzo. It spans all 75 miles (120km) of Abruzzo's coastline (right up to the border with Molise in the south and Marche in the north) and spreads inland for roughly 20 miles (32km). Much of western Abruzzo is too mountainous for effective viticulture, so most Montepulciano d'Abruzzo wines come from the low hills, plains and coastal areas. The finest examples come from the hills of the Teramo province; these have been granted their own DOCG title Montepulciano d'Abruzzo Colline Teramane.
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.
