Montepulciano ripens late and has a tendency to favour producing large yields. The grapes can be plump with a low skin to juice ratio. However, the skin has a fair amount of pigmented tannins and colour producing phenols that with maceration can produce either a deep ruby coloured wine or a pink Cerasuolo wine. Compared to most Italian varieties, Montepulciano has moderately low acidity and milder (i.e. softer) than bitter edged tannins. Wine expert Oz Clarke describes Montepulciano as producing a “round, plummy and weighty red with ripe tannins, good acidity and a low price tag.”
Sangiovese has fresh fruity flavours of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavours when aged in barrels. While not as aromatic as other red wine varieties such as Pinot noir, Cabernet Sauvignon, and Syrah, Sangiovese often has a flavour profile of sour red cherries with earthy aromas and tea leaf notes. Wines made from Sangiovese usually have medium-plus tannins and high acidity.