Affordable luxury: Rosso di Montepulciano Wine

By Mary Malik

Let’s wrap up what has been a visit over the last few articles to the beautiful and historic hilltop town of Montepulciano. This is perhaps an introduction for many readers to the ruby red, fragrant, lively and affordable Rosso di Montepulciano. If Rosso di Montalcino is the “baby brother” to Brunello di Montalcino, we can consider Rosso di Montepulciano to be the “baby brother” to Vino Nobile di Montepulciano.

“Unlike the long history of the Nobile, the Rosso di Montepulciano title was created in 1989,” Jim Sperk of the Northern Ohio Wine Guild says. “The Rosso uses the same Sangiovese grape as the Nobile but is often from younger vines.”

Jim says that the Rosso must include a minimum of 70 percent Sangiovese grapes while the remainder can be made from a list of 86 varieties, including some white grapes—limited to 5 percent of the blend—such as Viognier.

“Most producers tend to use Cabernet Sauvignon, Merlot and/or Mammolo grapes to some degree in the blend,” Jim says. “Unlike the 24 months of aging required for the Nobile, Rosso di Montepulciano needs only six months of aging.”

The Rosso doesn’t need to be cellared for years like the Nobile. It is meant to be enjoyed young. With the aroma highlighting blueberries, raspberries and just a hint of florals, the taste of the Rosso is a well-balanced mix of dark fruit and pleasing richness.

“This is a food wine,” Jim says. “Rosso di Montepulciano complements any Italian dish, chicken, grilled meats, cheeses and especially pasta dishes with meat-based sauces.”

Jim says the taste is often described as moderately structured, balanced and elegant. And he promises that you’ll find that a good Rosso di Montepulciano comes with a rather moderate price tag as well.

“Expect to pay in the $15-20 range for a bottle,” Jim says.

For information on the Northern Ohio Wine Guild, contact Jim Sperk at tinymoonwines@usa.net.