| Grape Varietal: | Montepulciano Rosso |
| Pronunciation: | “Mohn-teh-pool-CHAH-nooh” |
| Tasting Notes: | Sensual, savory, soft, slightly tannin and dry. |
| Food Pairing: | Served best with roasted veal stuffed with spinach, deep-dish pizza, and beef satay. |
| Serving Notes: | 16-18C |
| Grape History: | Montepulciano is a red wine grape variety grown widely in central Italy, most notably in eastern Abruzzo, Marche, and Molise regions. The variety was named after the Tuscan parish of Montepulciano, but, confusingly, is not used in the famous wines produced there. |
| Harvest: | September |
| Vinification: | Gentle pressing; fermentation in stainless steel tanks at a controlled temperature of 26-28C; maceration for 15-20 days. |
| Aging: | 8 months in stainless steel tanks. |
| Bottling: | Varies |
| Alcoholic Content: | 14% by volume |
| Sugar: | 2 g/l |
| Total Acidity: | 5.1 g/l |
| Location: | Comes from the east coast of Italy, specifically the Abruzzo region in the low hills and flatland around the Adriatic coast. |
| Altitude: | 1056-1155 feet |
| Soil: | Preference for deep soils and good exposure, and hot, dry weather. |
| Density: | 4700 plants/hectare |
| Trimming Technique: | Horizontal spurred cordon |
| Structure: |