Italian food

                                                  Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, Veneto

Montepulciano d'Abruzzo


Curiosity Montepulciano is a wine which was already decanted at the time of the Romans
 
Tips It has been defined as a great wine and goes well with first courses based on meat, with red meats, roast lamb, game birds, salame and seasoned cheeses. It should be kept in the dark at 16°C:
 
Caratteristiche Region: Abruzzo
Taste: dry, balanced, tannic and pungent
Colour: Ruby red tending to garnet red when aged
Fragrance: more flowery than fruity
Alcoholic strength: 12°
Associated food: red meat, roast lamb, salame, seasoned cheeses
Served at: 17 to 18°C.
Glass: for still red wine
 
 
Description This wine is to be found in the heart of the wine province of Siena where the most important red wines are produced. Around the town of Montepulciano , the grapes grow, mostly red and a small quantity of white.

Montepulciano d’Abruzzo is a wine for all courses. Its fragrance is intensely winey with a slight scent of vanilla, tobacco and liquorice. It has a lasting taste, dry and balanced, tannic but not exceptionally so and becomes soft and pleasant to taste – a good combination between warm and full-bodied.

It is produced from Montepulciano grapes, principally Sangiovese, with a little Canaiola. Although the region is mainly situated on the Appenines, the people of this region manage to cultivate wine in the gorges.

Montepulciano d’Abruzzo wines are legendary and the wine critics are full of praise for this wonderfully rich, spicy and intense wine.

Recipe: Montepulciano d’Abruzzo is excellent with Guitar Macaroni