Montepulciano d'Abruzzo takes its name from the grape, not from the Tuscan town with which it is often confused. The appellation, recognised in 1968, covers the hill areas of the provinces of Chieti, L'Aquila, Pescara and Teramo: a large vineyard that runs from the terraces near the Adriatic to the inland valleys where the difference between day and night temperatures is more marked.
The regulations require at least 85% Montepulciano; the rest may be Sangiovese or other red grapes permitted in the region. The basic version is released after a few months, while the Riserva requires at least two years of ageing, nine months of them in wood. Colline Teramane, which started as a sub-zone, became a DOCG in its own right in 2003, and Cerasuolo, the rosé made from the same grape, has had its own appellation since 2010.
It is a deep ruby red wine, with aromas of ripe red fruit, plum and sweet spice, soft tannins and good alcohol. It stands up well to Abruzzo's country cooking: arrosticini skewers, lamb, pasta alla chitarra with ragù, pecorino cheeses.
