Ciliegiolo is a red grape variety, and it traces back to Tuscany, Italy.
Structurally it lands at medium body, medium-low tannin, medium acidity, dry and medium alcohol.
Look for cherry, raspberry, plum, floral and spice.
The regions that matter for it are Tuscany and Liguria.
In the vineyard it is marked by early ripening, medium vigour and a preference for temperate.
Watch for the synonyms: Brunellone, Criminese, Riminese and Sangiovese Polveroso Bonechi.
At the table it suits chicken salad with pomegranate, pine nuts and raisins, pupusa (fried tortilla stuffed with ground pork and beans) and peking duck with pancakes.
The structure.
Where it grows.
Food pairings.
Also labelled.
Brunellone, Criminese, Riminese, Sangiovese Polveroso Bonechi.
Bottles to look for.
- Antonio Camillo 'Principio' Cilegiolo Maremma Toscana, Tuscany, Italy
- Antonio Camillo 'Vallerana Alta' Ciliegiolo Maremma Toscana, Tuscany, Italy
- Badia a Coltibuono 'Chill Ya Jolo' Ciliegiolo Toscana IGT, Tuscany, Italy
- Bisson Ciliegiolo Rose Golfo del Tigullio, Liguria, Italy
- Buccia Nera 'Confondo' Rosato Toscana IGT, Tuscany, Italy
- Cala Civetta Ciliegiolo Maremma Toscana, Tuscany, Italy
- Cantina Vignaioli Morellino di Scansano 'Capoccia' Maremma Toscana, Tuscany, Italy
- Cantine Lunae Ciliegiolo, Liguria, Italy
Ciliegiolo: common questions
01.What does Ciliegiolo taste like?+
02.Where is Ciliegiolo from?+
03.Where is Ciliegiolo grown?+
04.What food pairs with Ciliegiolo?+
05.What else is Ciliegiolo called?+
Keep going: the A to Z grape index, or the wine regions of Italy.