Black grape variety grown in Apulia

Montepulciano n.

A vine of important diffusion in central-southern Italian regions, very present also in Apulia, suitable for cultivation in the whole region.

Origin and Historical Outline

Of unknown origin, the black grape variety Montepulciano n. is characteristic of the viticulture of Abruzzo and other regions of Central-South Italy, including Apulia. The name allows the hypothesis of its origin from the territory of Montepulciano located in the province of Siena, as a territory of origin. It is thought that it was introduced in the Abruzzi at the beginning of the nineteenth century, and then spread in the neighboring regions. The vine arrived in Apulia at the beginning of the 20th century, first in the province of Foggia, and then in the provinces of Bari and also in those of Brindisi, Lecce and Taranto.

Synonyms

Cordisco, Montepulciano d’Abruzzo, Morellone, Montepulciano di Torre dè Passeri, Sangiovese cardisco.

Shoot tip: fan-shaped, fluffy, green-whitish, with red-purplish shades.

Leaf: medium, pentagonal, pentalobate. Medium deep, lyre-shaped petiole sinus; very deep, closed U-shaped upper lateral sinuses with overlapping lobes; less deep, generally open, V or U-shaped lower lateral sinuses.

Bunch: medium-small, fairly dense, cone-shaped or cylindrical-conical, often winged (1 or 2 wings), woody, short peduncle.

Berry: medium-small, sub-oval; black-purplish, pruinose, compact and almost coriaceous skin.

Phenology

Time of bud burst: intermediate-late

Flowering time: intermediate-late

Veraison: intermediate

Ripening: intermediate-late

Agronomic and Cultural Characteristics

Vigour: medium

Average bunch weight: 240 g (min 120 g – max 370 g)

Average berry weight: 1.9 g (min 1.7 g – max 2.3 g)

Number of seeds per berry: 2 1

Average rachis weight: 16 g

Fertility of buds: 2 – 1

Potential fertility: 1.6

Actual fertility: 1.3

Environmental and Cultural Requirements

Prefers well-exposed, hilly soils, a warm climate, medium-high training systems, medium-short pruning. Average and consistent production.

Chemical Features of the Wine

Alcoholic content: 11 – 13.5 % by vol.

pH: 3.20 – 3.45

Total acidity: 6 – 8 g/l

Oenological Use and Sensorial Properties of the Wine

Montepulciano n. grapes are used exclusively for vinification. The wine is suitable for ageing, has a ruby red colour, a characteristic, vinous bouquet and a dry, fruity, tannic, suitably alcoholic and full-bodied flavour.

Economic Significance and Geographic Distribution

The Montepulciano n. vine is widespread in Apulia and is registered among the varieties suitable for cultivation in all Apulian production areas. It is also fairly present in other regions of Central and Southern Italy, particularly in Abruzzo.

In Apulia it is used for the production of quality wine, participating in the QWpsr San Severo, Rosso di Cerignola, Rosso Canosa, Rosso Barletta, Orta Nova, Cacc’e Mmitte di Lucera, Castel del Monte, Copertino, Leverano, Lizzano, Gioia del Colle, Alezio, Brindisi and Nardò. It is also included in several other PDO wine production specifications in Central and Southern Italy.

Author and Source

Antonacci Donato
antonacci.dona@gmail.com

The data sheet of the Montepulciano n., revised and updated, is extracted from: Antonacci Donato (2006). Viti di Puglia, Adda publisher. Its use is granted by the author citing the source.