2021 montepulciano for sale online

Information about Montepulciano

Grape variety	Montepulciano
Synonyms	montepulciano d'Abruzzo, uva abruzzese.
Grape colour	Red grape
Aromas	Neutral
Vigour	Medium-Good
Ripening	Late, between the first and second decades of October.
Productivity	Medium and also abundant and fairly constant.
Areas of cultivation	It is widely spread in Abruzzo, where it is believed to be native, and adjacent adriatic regions, with a large cultivated area.
History	Unknown origin. Considered in the past incorrectly similar to the Sangiovese, it is now more likely to be a descendant of some vine of Greek origin.
Ampelographic features	Leaf: medium size, pentagonal, quinquelobata; Petiole breast generally in lira, semi-closed or closed, moderately deep; Upper side piriformi, closed and even at superimposed margins, very deep; Lower lateral breasts U, open or semi-closed, somewhat deep. Top of green cargo top, bollosa; Bottom-green gray-gray page; Flat or slightly wavy flap; Central lobe and revolved lateral lobes, corner at the top of the slightly obtuse central lobe and the lateral ones. The main nerves on the bottom page are greenish-grayish, often slightly blurred in pink at the base, spotted. Slightly regular denture, in 1 or 2 series, with medium-sized teeth, straight edge, narrow-banded. Bunch: Medium size, clasped or semi-tight, conical or cylindrical-conical, often winged; Rays of greenish color, sometimes slightly graded in red-vinous; Short peduncle, big and half-legged. Acino: medium size, sub-oval or oval, smooth, circular cross section; A skin of black-violet color, pruinose, consistent and almost barky; Navel centered accentuated; Slightly colored juice in pink; Mild or almost soft pulp, with a simple flavor; Medium length and thickness pedestal, green; Low-verdure, medium-sized, and greenish; Large, short brush, yellowish-greenish shade in red-vinous; Separation of the acinar from the pedestal difficult.
Characteristics of the wine obtained from this grape variety	Deep ruby red wine, tending to garnet with the passing of time. The scent is intense and fruity, with jams of small red fruits, bitter almonds, spices, and some ethereal sensations. The taste is full and well-structured, tannic and warm, soft and of great taste-olfactory persistence.
Notes	Resistance to parasites and other adversities: maximum to spring frosts; The resistance of the leaves to the mildew and the ointment is poor; Greater than that of bunches and berries; Much resistance of these to rottenness; Especially when the screws are dug along, the bunches are easily subjected to green, difficult to sift and soften.