The grape variety Ciliegiolo

Ciliegiolo is a distinctive Italian grape variety renowned for its vivid cherry aromas, from which its name derives (“ciliegia” meaning “cherry” in Italian). On the nose, it presents a medley of red fruits—cherry, strawberry, and raspberry—complemented by subtle floral notes and hints of herbs. On the palate, Ciliegiolo wines are typically medium-bodied, fresh and supple, with soft tannins and a moderate acidity, creating a pleasingly juicy and approachable character.

Predominantly cultivated in central Italy, particularly in Tuscany and Umbria, Ciliegiolo often features in blends, most famously joining Sangiovese in Chianti, but increasingly vinified as a single varietal to showcase its unique personality. Typical styles include fresh, youthful reds to more structured and complex offerings, sometimes with brief oak ageing to enhance texture and depth.

Ciliegiolo pairs beautifully with traditional Italian cuisine—think tomato-based pasta dishes, pizza, grilled pork, roasted poultry, and even cured meats like prosciutto. Its fruit-forward profile and gentle tannins also make it an excellent companion for medium-aged cheeses and a variety of Mediterranean fare, providing versatility at the table.