Ciliegiolo

What Is Ciliegiolo?

Ciliegiolo is a red grape of central Italy, grown mainly in Tuscany, with smaller areas in Liguria and Umbria. It makes juicy, soft, cherry-scented reds, and is also blended with Sangiovese in Chianti and Morellino.

The name comes from ciliegia, "cherry", for the round, cherry-like berries and the wine's aroma. It has been grown in Tuscany for centuries, and DNA studies have found a close parent–offspring relationship with Sangiovese. For a long time it was used only in blends, but since the 1990s producers in the Maremma and Umbria have made it as a varietal wine.

Where Ciliegiolo Grows

• Southern Tuscany (Maremma): the hills of Scansano, Montecucco and the Grosseto area, where most varietal Ciliegiolo comes from.
• Central Tuscany: small amounts in Chianti and Chianti Classico vineyards.
• Liguria: the east, around La Spezia and the Gulf of Tigullio.
• Umbria: especially around Narni.

Ciliegiolo ripens early and gives generous yields. It does well in warm, sunny areas, but it needs care to keep its freshness.

Ciliegiolo and Italian Denominations

• Maremma Toscana DOC: includes a varietal Ciliegiolo.
• Morellino di Scansano DOCG and Montecucco DOC: Sangiovese-based reds where Ciliegiolo is a traditional partner.
• Chianti Classico DOCG and Chianti DOCG: a small part of some blends.
• Colli di Luni DOC and Golfo del Tigullio DOC: Ligurian reds.
• Toscana IGT and Umbria IGT: widely used for varietal Ciliegiolo.

Flavor Profile and Tasting Notes

• Fruit: ripe cherry, sour cherry, raspberry and plum.
• Other notes: violets, black pepper and Mediterranean herbs.
• Structure: medium body, soft tannins, fresh acidity; easy and round.

Most Ciliegiolo is fruity and best drunk within a few years, slightly cool in summer. Some producers also make rosé, and a few old-vine wines are more concentrated.

Food Pairing

• Cured meats: salami, finocchiona and prosciutto.
• Pasta: with tomato sauce, meat ragù or sausage.
• Grilled meat: sausages, pork and chicken.
• Pizza and Tuscan bean dishes.
• Fish: in Liguria and the Maremma, fish soups and grilled tuna with a lighter Ciliegiolo.

How to Choose and Where to Start

Look for a varietal Ciliegiolo from the Maremma or the Toscana IGT. Producers worth knowing include Roccapesta, ColleMassari, Poggio Argentiera, San Ferdinando and Sequerciani in Tuscany, and Lunae Bosoni in Liguria.

Ciliegiolo is blended with Sangiovese and Canaiolo. Read our best Tuscany wines, the best light Italian red wines for summer, the best Liguria wines, or browse the grape varieties index.