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Italian wine and grape guide : Ciliegiolo

Ciliegiolo

The Ciliegiolo grape is grown in many regions of central Italy (Liguria, Tuscany, Marche, Abruzzo, Lazio) although its area of origin is central Tuscany, where it arrived probably imported from Spain in the late ‘80s. The Ciliegiolo vine 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, it is in sharp decline (about 5,000 ha). The vine Ciliegiolo was mainly used in blends with little alcohol wines. It brought alcohol, softness and a fresh cherry flavor, giving good resistance to aging products. If vinified in white or with a short maceration can give fresh and fragrant rosé wines. It is also suitable for drying. The 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 vine 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 production.