2015 Montepulciano

2015 Montepulciano

Medium bodied, Pinot Noir style wine with layered complexity & structure. Alluring.

2017 BRONZE AWARDED from "The Finger Lakes International"

Available Promotions:

  • 5% discount on half case orders (6 btl)
  • 10% discount on full case orders (12 btl) 
  • Get FREE SHIPPING on full case orders! (Mix and Match)


Suggested Aromas: Baking herbs, dried berries & savory spices with a fruit palate, integrated acidity & balanced tannins.


(Recipies are inspired by allrecipies.com)

•  1 1/2 pounds thin veal cutlets
• 1/4 cup all-purpose flour for coating
• 3 tablespoons butter
• 1 tablespoon minced garlic
• 1 tablespoon minced shallot
• 1/2 pound crimini mushrooms, sliced
• 1/2 cup Vivác Montepulciano wine
• 1/2 cup veal stock
• 1 (10 ounce) can artichoke hearts, drained and sliced
• salt and pepper to taste
1. Lightly flour veal cutlets, shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan.
2. Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
3. Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.

Pair with Vivác Montepulciano Wine

Customer Reviews 2 item(s)

The acid is a little bit too intense for me when I drink this wine on its own, but as soon as I have food with it, it is amazing! Even just a few nuts or some cheese totally transforms it. Review by Mimi / (Posted on 5/21/2015)
A True Italian Style Wine
I try not to be a snob, but my family is from Italy and I rarely taste a wine that truly resembles those from Italy, BUT this one! Wow, I was blown away. Review by Tony Lerma / (Posted on 5/21/2015)