Ciliegiolo

Ciliegiolo is a red grape that is common in the Italian wine regions Abruzzo, Basilicata, Emilia -Romagna, Tuscany, Latium, Umbria, Liguria and Marche.

Their wines usually have a high alcohol content, are powerful but with little acid. The taste is cherry notes ( Ciliegia = Italian for cherry) predominant. The stock has been declining for a long time; she currently occupies approximately 5,000 acres under vine.

The variety produces excellent wines and is often blended with Sangiovese. She is in the DOCG red wine Rosso Riserva Torgiano and DOC regions Parrina, Colli Lucchesi, Chianti, Maremma Toscana, Val di Cornia (all Tuscany ) and Golfo del Tigullio and Colli di Luni admitted. In addition, it is also used as a table grape.

The large, elongated leaves are three-to five-lobed. The berries have a very thick skin, are round and medium in size and have a black-violet color. is a variety of the noble vine (Vitis vinifera ). It has hermaphrodite flowers and is thus self- fruiting. When the wine-growing economic drawback is avoided, no return delivered to male plants need to grow.

José Vouillamoz, a biologist from Switzerland, showed that the Sangiovese grape originated from a spontaneous crossing of varieties Ciliegiolo x Calabre Monte Nuovo.

See also the article Viticulture in Italy and the list of grape varieties.

Synonyms: Aleatico di Spagna, Ciliegino, Ciliegiolo di Spagna, Ciliegiuolo, Ciriegiuolo Dolce