Ciliegiolo

The Ciliegiolo grape is cultivated in various regions throughout central Italy (Liguria, Tuscany, Marche, Abruzzo, Lazio) although its area of origin and where it is found the most is central Tuscany, where it arrived probably imported from Spain in the 19th century.

The Ciliegiolo grape gets its name from the color and the characteristic aroma reminiscent of cherries. While being able to give excellent wines and support for the Sangiovese in a blend, its cultivation is in sharp decline. The grape Ciliegiolo was mainly used in blends with little alcohol wines, it brought alcohol, softness and a fresh cherry flavor, giving good resistance to aging wines. If vinified in white or with a short maceration can give fresh and fragrant rosé wines. It is also suitable for drying.

The Ciliegiolo berry is black, medium-large, rounded with medium thick, purplish black skin, rich with bloom. The bunch is large, semi-compact or compact, elongated, cylindrical, pyramidal, winged. The leaf is medium or large, pentagonal, three-lobed or five-lobed.

The Ciliegiolo grape prefers hilly terrain, not too wet and not too fertile, in areas with temperate climate, warm and dry. This grape variety is rather vigorous, early maturing; it gives a high and constant yield.