The grape variety Ciliegiolo

Ciliegiolo is an ancient Italian grape variety particularly valued for its distinctive aromatic profile and its role in both blends and varietal wines. On the nose, Ciliegiolo typically exhibits vibrant cherry aromas—its name derives from “ciliegia,” Italian for cherry—alongside notes of red berries, violets, and subtle hints of spice. The palate is generally fresh, medium-bodied, and supple, displaying juicy red fruit flavors balanced by gentle tannins and lively acidity, making it approachable yet characterful.

While originally from Tuscany, Ciliegiolo is cultivated throughout Central Italy, with notable plantings in the Maremma region as well as in Liguria and Umbria. It is used both in blends (notably with Sangiovese) and increasingly as a varietal, where it allows its pure fruit character to shine.

Typical wine styles range from young, vibrant reds designed for early consumption to more structured examples with some aging potential. Ciliegiolo pairs wonderfully with a wide array of dishes—think roasted poultry, herbed pork, pasta with tomato-based sauces, or mild cheeses—where its freshness and fruitiness complement both savory and slightly spicy flavors.