Ciliegiolo, deriving its name from the Italian word ‘ciliegia‘, meaning cherry, perfectly describes this indigenous central Italian grape, as the wine distinctly embodies the taste of fresh red cherries. It’s common to notice nuances of other red fruits and occasionally a hint of spice or rose petals, yet the predominant flavor is unmistakably cherry.
Previously, it was presumed that the grape was introduced to Italy by pilgrims from Santa Maria de Compostela in Galicia. However, as Ian d’Agata reveals in his detailed book Native Wine Grapes of Italy published in 2014, DNA analysis has proven otherwise, showing that Ciliegiolo is actually a hybrid of Sangiovese and Moscato Violetto.
The grape’s leaves and clusters bear a striking resemblance to Sangiovese, leading to confusion in traditional, mixed-varietal vineyards where they were often indistinct. Traditionally, Ciliegiolo was not typically processed on its own but was instead blended predominantly with Sangiovese.