Comparison
Montepulciano d’Abruzzo vs Nero d’Avola
How Montepulciano d’Abruzzo and Nero d’Avola differ, dimension by dimension.
The short answer
Montepulciano d’Abruzzo and Nero d’Avola come from the same country but sit in different territory. The main differences: Nero d’Avola has more spice; Nero d’Avola has more acidity; Nero d’Avola has more oak influence.
Choose
Montepulciano d’Abruzzo
Choose Montepulciano d’Abruzzo if you prefer its flavour profile — black plum, blackberry, dried herbs.
Choose
Nero d’Avola
Choose Nero d’Avola if you want something spicier, fresher and more acidic, more oaky.
Where they genuinely differ
Only differences large enough to notice in the glass are listed here. A gap of half a point on a five-point scale is noise, and WineHQ does not dress it up as a finding.
Spice
Clear differencePepper, clove, cinnamon and related spice notes, whether from the grape (as with rotundone in Syrah) or from oak.
Nero d’Avola is spicier: medium against low.
Acidity
Clear differenceTotal perceived acidity. Rises in cooler climates and with earlier picking; falls with heat and ripeness.
Nero d’Avola is fresher and more acidic: medium-plus against medium.
Oak influence
Clear differencePerceptible impact of barrel or alternative oak contact — vanilla, toast, coconut, smoke, cedar and added texture.
Nero d’Avola is more oaky: medium against low-medium.
Where they are much the same
Just as useful: knowing which parts of the choice do not matter.
- Sweetness: Similar — both low.
- Tannin: Similar — both medium.
- Alcohol: Similar — both medium-plus.
- Body: Similar — both medium-plus.
- Fruit intensity: Similar — both medium-plus.
Full side by side
| Dimension | Montepulciano d’Abruzzo | Nero d’Avola |
|---|---|---|
| Spice | low (1/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Acidity | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Oak influence | typically low-medium, ranging from low to medium (2/5) | typically medium, ranging from low to medium-plus (3/5) |
| Sweetness | low (1/5) | low (1/5) |
| Tannin | typically medium, ranging from low-medium to medium-plus (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Alcohol | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Body | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Fruit intensity | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to high (4/5) |
| Aromatic intensity | medium (3/5) | medium (3/5) |
| Savoury character | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Floral character | low (1/5) | low (1/5) |
| Herbal / green character | low (1/5) | low (1/5) |
| Earthy character | low (1/5) | low (1/5) |
| Perceived freshness | typically medium, ranging from low-medium to medium (3/5) | typically medium, ranging from low-medium to medium-plus (3/5) |
| Carbonation | low (1/5) | low (1/5) |
| Texture | typically medium-plus, ranging from medium to medium-plus (4/5) | typically medium-plus, ranging from medium to medium-plus (4/5) |
| Serve at | 15–17°C | 15–17°C |
| Typical flavours | black plum, blackberry, dried herbs, liquorice, cocoa | black cherry, plum, liquorice, tobacco, dried herbs |
Values are typical points within each wine’s range. Both wines vary — see the individual pages for how much.