A black skinned grape that is planted through the central and southern parts of Italy, Montepulciano is rarely found in northern Italy because it tends to ripen late. The grape will be quite green if harvested to early. When the is ripe, Montepulciano can produce wonderful wines with moderate acidity that are deep in color. Montepulciano is appreciated around the globe for its strong color, gentle tannins, and soft flavors. Montepulciano wines are most often enjoyed when they are young with a good meal. The Montepulciano grape ripens late and has a tendency to produce an abundance of yields. Montepulciano are on the plump side with a low skin to juice ratio. The skin has pigmented tannins and color producing phenols that produce pink cerasuolo wines or deep ruby colored reds when macerated. Montepulciano has a moderately low acid content and is softer than bitter edged tannins. Wine experts describe Montepulciano as producing plumy and weighty red round wines with ripe tannins, good acidity, and low price tags. Smooth drinkable wines will improve three to four years after vintage. Small quantities of Montepulciano are grown in Australia, the United States, and New Zealand. Some of the wines that have been produced are showing real promise, but are still recognized as being in the experimental stage of wine production.