Discover the top 100 best wines of Rosso di Montepulciano of Rosso di Montepulciano as well as the best winemakers in the region. Explore the varietals of the wines that are popular of Rosso di Montepulciano and the best vintages to taste in this region.
Tuscan DOC sister to Vino Nobile around Montepulciano (250-600 m), local Sangiovese "Prugnolo Gentile" (min. 70%) with Canaiolo and Mammolo. Fresh and approachable red: vibrant aromas of red cherry, raspberry, violet, plum, white pepper, wild herbs and mineral hint, lively acidity and fine tannins — young version of the great Nobile, short ageing (~4 months). Drink within 2-4 years, food-friendly and pleasurable.
Supple and moreish reds with a deep ruby colour, melted tannins and a round palate, on intense aromas of ripe red cherry (hence its name, ciliegio = cherry tree), raspberry, plum, violet and sweet spices. Fresh acidity, best drunk young or for short ageing. Vinified as a single variety in Maremma Toscana DOC, Lazio and Umbria, and blended with Sangiovese (of which it may be the genetic parent). Native Tuscan Italian variety.
wines from the region of Rosso di Montepulciano go well with generally quite well with dishes of beef, lamb or veal such as recipes of beef stew with white wine, greek-style shepherd's pie or meatballs catalan style.
On the nose in the region of Rosso di Montepulciano often reveals types of flavors of cherry, oaky or earthy and sometimes also flavors of red fruit, tobacco or strawberries. In the mouth in the region of Rosso di Montepulciano is a powerful with a nice freshness.
