When fully ripened, Montepulciano can produce deeply colored wines, with moderate acidity and noticeable extract and alcohol levels.

It is a recommended planting in 20 of Italy's 95 provinces and is a permitted or required grape in the red wines of DOCs in Apulia, Molise, Lazio, Umbria, Marche, Emilia-Romagna, Abruzzi and Tuscany.

Though it is a secondary variety to Uva di Troia in the Castel Del Monte DOC, according to wine expert Jancis Robinson the character that Montepulciano contributes to the blend as perhaps "its finest incarnation".

[4] Wine expert Oz Clarke describes Montepulciano as producing a "round, plummy and weighty red with ripe tannins, good acidity and a low price tag".

[10] Jancis Robinson evaluates Montepulciano as a "promising variety" that produces smooth, drinkable wines that can improve for three or four years after vintage.