Ciliegiolo is a red grape variety with large, sweet, fragrant berries. It is grown mostly in the Liguria, Tuscany, and Umbria regions of northern and central Italy.
CILIEGIOLO: Red-wine grape used as a component in a multi-wine blend known as "Velletri Rosso". Wines from good vintages are known to have excellent aging ability. Mainly grown in the Castelli Romani region, Latium province of Italy.
In the production of Ligurian wines - mainly made of white wines and grapes - are distinguished three red grapes and from which are produced interesting wines: Rossese, Ormeasco - name with which is called Dolcetto - and Ciliegiolo.
Annoso; Rosso also as Riserva and in the specific styles Novello, Passito and Passito Annoso; with specific grape variety: Chardonnay (Bianco); Malvasia (Bianco); Passerina (Bianco); Riesling (Bianco); Cabernet (Rosso also as Riserva); Ciliegiolo ...
It's made from a somewhat traditional Chianti blend - 60% Sangiovese, 20% Malvasia Nera, 10% Cannaiolo, 10% Ciliegiolo 20% Malvasia Toscana - something we're seeing less and less of since the Consorzio began allowing up to 100% Sangiovese in Chianti ...
Famous successes with the technique include proving the identity of Zinfandel, Primitivo, and Crljenak Kaštelanski, and identifying the parents of Sangiovese as Ciliegiolo and Calabrese Montenuovo.
 See also: Wine, Grape, Sangiovese, Character, Region
  
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