The Ciliegiolo (cheeli-oh-JOL-oh) grape gets its name from an Italian word for cherry, a fruit that the Ciliegiolo grape resembles in its wine’s aroma and flavor.

Although traditionally used as a blending grape in Chianti, since around 2000 it has been used to make varietal wines that range from light (somewhat like a Pinot Noir) to big and complex.

Wines made from the Ciliegiolo grape tend to be somewhat low-acid and low-alcohol. It does not need much bottle aging and is quite drinkable young.

In Tuscany, Ciliegiolo is now being used to make fuller, more structured varietal wines, especially in southern Maremma Toscana.

Recent DNA analysis has shown that Ciliegiolo and a grape called ‘Calabrese di Montenuovo’ are the parents of Sangiovese, but further testing seems to be needed to definitively determine the ancestry.

Watch for the next Behind the Cork™ Wine Blog that will feature four Ciliegiolo-based wines from Maremma Toscanna. Cheers!