Ciliegiolo grape is a red grape variety, indigenous to Italy, whose name derives from 'ciliegia', the Italian word for 'cherry'. This name is due to the grape's vibrant cherry-like flavour and colour. Though it was once believed that the grape was a clone of the Sangiovese breed (Italy's most cultivated variety) due to their early association in cultivation, recent genetic studies have instead suggested that Sangiovese may be a progeny of Ciliegiolo amongst other vines.
Whilst Ciliegiolo is scattered in vineyards across the entire peninsula of Italy, its key cultivation territories lie within central Italy, particularly Tuscany and Umbria. Here, it is often blended with other grape varieties, most notably Sangiovese, to produce traditional wines such as Chianti. The grape is prized for its ability to add a plush, aromatic character to these blends, enhancing the overall complexity and allure of the wines.
Ciliegiolo remains a somewhat versatile grape, as many winemakers experiment with using it on its own to produce single varietal wines. These wines are light to medium-bodied, commonly exhibiting a profile of red cherry, strawberry, and spice, often with herbaceous notes. The Ciliegiolo grape's structure and acidity makes for a wine that can pair exceptionally well with a variety of dishes, particularly Italian cuisine. The wine goes well with cured meats, grilled vegetables, pasta dishes and pizzas, making it a supremely adaptable choice for food pairings.
The Ciliegiolo grape is a true testament to Italy’s viticultural diversity and a shining example of the rich variety of grapes the country has to offer. Despite its relative obscurity outside Italy, those who have had the pleasure of discovering its distinctive qualities often find themselves seeking out this lesser-appreciated grape variety for its unique and delightful contribution to the world of wine.
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