Montepulciano, located in the heart of Tuscany, is a rich tapestry of wine tourism experiences waiting to be discovered. Famous for its Vino Nobile di Montepulciano, this region also offers exceptional Sangiovese and other indigenous varieties. As you explore the captivating landscapes dotted with picturesque vineyards in areas like Val di Chiana and Cortona, indulge in winery tours and tastings that celebrate the local culture and craftsmanship of wine-making. Allow the charm of Montepulciano to inspire your next wine adventure.
Montepulciano, a charming hilltop town in the heart of Tuscany, is famous not only for its stunning medieval architecture and breathtaking views of the surrounding countryside but also for its role in the production of some of Italy’s finest wines. While some may confuse it with Montepulciano d’Abruzzo, a popular red wine from the Abruzzo region, this Tuscan town is home to a different kind of winemaking legacy—one rooted in centuries of tradition and the production of Vino Nobile di Montepulciano. You will come across globally appreciated wines with an intense bouquet of plums, cherries, and olives coming from the iconic Tuscan grape - Sangiovese.
Winemaking in Montepulciano, Tuscany, dates back to 789 A.D. when the cleric Arnipert gifted land with vineyards to the church of San Silvestro. By the mid-16th century, Montepulciano’s wine had earned praise from Pope Paolo III Farnese’s cellarman, who described it as “perfect in winter as in summer, never sour or lacking in color, truly a wine fit for a Lord.” This wine, made from the local Sangiovese grape (Prugnolo Gentile), quickly gained a strong reputation.
The wine continued to be celebrated through the centuries, with poet Francesco Redi also noting its excellence in the 17th century. However, Vino Nobile di Montepulciano fell into obscurity in the early 20th century until the 1933 wine exhibition in Siena, which reignited interest. In 1937, the first cooperative winery was established in the town.
In 1966, Vino Nobile di Montepulciano earned DOC status, and in 1980, it became the first Tuscan wine to be awarded DOCG status, Italy’s highest quality classification. Today, the region combines tradition with modern techniques to produce this iconic wine, continuing the legacy of its rich winemaking history.
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The vineyards of Montepulciano sit between 250 and 600 meters above sea level, where the higher altitudes provide cooler temperatures and a wide diurnal temperature range. This helps preserve the acidity and aromatic qualities of the grapes while allowing for optimal ripening during the warm Tuscan summers.
The soil in Montepulciano is predominantly composed of clay, sand, and limestone, with some vineyards also featuring volcanic soil. These diverse soil types offer excellent drainage and contribute to the rich minerality and depth found in the wine. The clay provides structure and body, while the sandy soils add elegance and finesse.
The primary grape used in Vino Nobile di Montepulciano is Sangiovese (locally known as Prugnolo Gentile), which thrives in this terroir. The grape’s natural acidity and tannic structure are balanced by the warm, sun-drenched climate of the region, resulting in a wine that is both elegant and complex, with ripe fruit flavors, floral notes, and a smooth, velvety finish.
This unique combination of geography, climate, and soil creates the exceptional terroir of Vino Nobile di Montepulciano DOCG, making it one of Italy’s most distinguished wines.
Produced primarily from the Sangiovese grape variety, locally known as Prugnolo Gentile, Vino Nobile di Montepulciano can contain up to 70% Sangiovese in the blend. Some producers, however, choose to make it entirely from Sangiovese, showcasing the grape’s full potential.
This wine is known for its elegance, structure, and complexity. It is typically aged for at least two years, with a minimum of one year spent in oak barrels. The aging process imparts subtle notes of spice, vanilla, and toast, complementing the wine’s natural aromas of red fruit, violets, and a hint of earthiness. The result is a balanced wine with smooth tannins, vibrant acidity, and a long, refined finish.
Book your wine tour at Salcheto, where vineyards are present in some of the best areas of the region and grow high-quality grapes.
Visit the top-rated Azienda Agricola Manvi winery and taste their organic wines.
Enter the fascinating world of wine at Cantina Gattavecchi through one of our activities: choose the experience that thrills you most.
Tour our site to discover what Wineries in Montepulciano have to offer to plan a memorable winery tour.
The main square of Montepulciano, Piazza Grande is the heart of the town. Surrounded by stunning Renaissance architecture, it has long been the center of civic life. The square’s beautiful buildings, including the Palazzo Comunale and the Duomo Cathedral, make it a must-see for anyone visiting the town.
Located in Piazza Grande, this grand cathedral was designed by Ippolito Scalza and built between 1592 and 1630. Inside, visitors can see Renaissance-era art, including the early figure of Bartolomeo Aragazzi. Its magnificent interior and serene atmosphere make it an essential stop in Montepulciano.
Just outside the town center, the Church of San Biagio is a stunning example of Renaissance architecture by Antonio da Sangallo the Elder. Built between 1518 and 1545, the church's elegant dome and frescoes depicting the Virgin’s Death, Assumption, and Coronation make it a worthwhile visit, especially for those looking to explore beyond the main square. The church’s setting, bathed in sunlight during late afternoon, adds a magical touch to the experience.
Sagne e Fagioli is an Italian dish that is so popular in Montepulciano and Abruzzo. This dish is made with beans in tomato sauce and homemade pasta. The noodles are made with flour, while the sauce is usually made with onions, tomatoes, carrots, chili peppers, and olive oil.
If you want, you can add a pancetta or pork rind to the dish. It's recommended to serve sagne e fagioli with a glass of Montepulciano wine.
Amatriciana is a famous sauce from the Sabine Hills northeast of Rome. This dish was created in the 17th century by adding tomatoes to the already famous gricia sauce. Nowadays, they use this sauce with cheese for spaghetti or pasta.
The first recipe for Amatriciana was published in the 1790 cookbook L’Apicio Moderno by a Roman chef. Over time, this classic Italian dish was featured in several movies, from Alberto Sordi’s 1954 film An American in Rome to Ryan Murphy’s Eat Pray Love, in which Julia Roberts eats a portion of spaghetti all’Amatriciana.
Amatriciana is best enjoyed with medium-bodied, smooth Italian reds such as Montepulciano wine.
Rabiollita is a famous Tuscan dish that has been refined and passed down through generations. The name means reboiled, referring to the fact that it is consumed on the day after its preparation when it is rewarmed with a dash of oil.
The key ingredients are leftover bread, cannellini beans, and seasonal vegetables such as onions, cabbage, and carrots. It is a regular winter food, and one of its main ingredients (kale) is available only in winter. This traditional soup remains a staple of Tuscan cuisine, and if you want to taste the true flavors of Rabiollita, you should pair it with Vino Nobile di Montepulciano wine.
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