Montepulciano is one of Italy's most popular red grapes, primarily found in central Italian region of Abruzzo. It is a dark skinned variety with intense colour and a characteristically bold, tannic taste.

Montepulciano's thick-skinned berries produce a deep ruby-red coloured wine. Its aromas are typically fruity, with notes of blackberry, black cherry, and sometimes a hint of plum. On the palate, it offers concentrated flavours of dark fruit, earth, and leather, with moderate tannins and soft acidity.

Montepulciano is most widely planted in the central and southern regions of Italy, where it is grown in Abruzzo, Marche, Molise, and Puglia. Montepulciano is a fairly easy grape to cultivate, and resistent to heat. In Abruzzo, Montepulciano is traditionally made as a single varietal wine and is aged in large oak barrels. In Abruzzo, the wines are typically full-bodied and tannic, while those from the Marche region are lighter and more approachable. The finest example of Montepulciano is found in the mountainous region of Teramo in Abruzzo, with complex ripe fruit characters, firm tannins and balanced acidity. Those wines can be aged pleasantly. Aside from red wines, Montepulciano is also used for a fresh, fruity, deep-colored rosé wine in Abruzzo, called Cerasuolo d'Abruzzo. Montepulciano pairs well with a variety of foods, from charcuterie and hard cheeses to roasted red meats and tomato-based sauces.

Despite of having same name with the town of Montepulciano in Tuscany, the grape is not commonly found in the region, nor is it permitted for the Vino Nobile di Montepulciano.