Montepulciano d’Abruzzo, Abruzzo, Italy
Heading due east from Rome lays the region of Abruzzo. This is a historically poor region whose people inhabit the hills and mountains so prevalent in the province. The hillsides are excellent for viticulture. The most popular red grape is the Montepulciano, although many other grapes are grown here most notably Sangiovese.
Montepulciano d’Abruzzo was designated as a DOC in 1968. It covers most of Abruzzo ranging from Molise in the south, the Marche in the north and inland against the Apennines Mountains. The wines are at least 85% Montepulciano with Sangiovese permitted, but not required, at up to 15%. The Riservas need to be aged a minimum of two years before release, with at least 6 months of that in wood.
The Montepulciano grape grows easily in Abruzzo. It is plump with high amounts of juice. The grape has a deep purple and ruby color to its juice. It has lower acidity (especially for an Italian varietal) and mild sweeter tannins. The resulting wines tend to be softer and more accessible than Chianti or Nebbiolo for example. Accordingly, the young wines are nice pleasurable reds that go as well with food as without it.
Il Bucco Montepulciano d’Abruzzo 2008 DOC, Italy, 12.5%
Normally €10.50 Special €8.99
Light in alcohol, but smooth and richly fruity, with dark cherries. Bags of gluggable dark fruits with soft cherry charms. This wine certainly over delivers at the price. A gorgeous Montepulciano that is soft, fruit driven, juicy and mouthwatering.
If you like wines that have silky tannins and are medium bodied, you will like this wine…If you like fruity wines with a smooth mouthfeel, giving out lashings of cherries you will love this wine…Delicious wine at an even more delicious price!
Perfect solo or with pizza, chicken or tomato based pasta dishes.
Delicious De Cecco Pastas and sauces available in Dicey Reilly’s Off Licence…
This Week’s Snippet of Info…
The majority of wines sold today are designed to be enjoyed young. Almost all mid priced bottles will survive in a rack for around two to three years, but are likely to deteriorate if left for longer. Traditionally, most wines worth cellaring were from the Old World, but age-worthy bottles are now created by the finest producers elsewhere, too. If in any doubt, it is always better to drink a wine too young rather than too old.
Available from Dicey Reilly’s, Ballyshannon
And good independent Off Licences