Ciliegiolo

(Locale)

Ciliegiolo

Color type	Red grape
Vigor	Excellent
Features	Leaf: pentagonal, medium or large, trilobata or quinquelobata, with wide open U breast, upper lateral sinuses overlaid edges; Lower lateral sinuses, when present, on superimposed or narrow V borders; Flat flap, rather thick, smooth or slightly wavy; Flat lobby; Corner at the top of the acute terminal lobes, but sometimes straightened; Upper page glabra of green color, brilliant and with green ribs; Bottom aracnoid side of green color green or light green with green light green ribs; Ribs of 1 ° -2 ° -3 ° order, protruding; Small, fairly pronounced side edges, irregular or rectilinear or convex edges; Wide base but sometimes very narrow.Bunch: Big (20-30 cm long) of semi-compact or compact appearance; Elongated, cylindrical, winged, pyramidal (with one or more often two wings); Visible peduncle, herbaceous or semi-woody, large.Acino: medium-large (12-20 cm transverse diameter) rounded or rounded; Small navel in persistent part; Very pruinous, medium-thick violet black; Juicy flesh of neutral flavor; Short pedicels in green; Evident searches, green; Medium-short brush.
Features wine	In fact, Ciliegiolo provides these cuts of alcoholism, sweet cherry flavors and softness, but also a sufficient attitude to aging. When used in purity, the wine has a beautiful ruby color with brilliant violet veins of good alcohol content, with complex and fine scents and structured palate and full body. Generally, they are wines to drink young because of the low acidity, which makes them soft, but it also grows old when producers require their wines to be even more intense and complex, with a good bill, where the fruity notes of cherry grow to appear with Scents of undergrowth, touches of plums and marasch and still berries in jams.
Growing areas	Initially cultivated only in Central Italy, it was later spread throughout the country. In Tuscany, Umbria and Pesaro it is often used in conjunction with the Sangiovese; Is also used in the production of Vernaccia di Serrapetrona.
History	Uncertain origin, though it seems to have come to Tuscany from Spain in 1870.
Notes	Grapes are also welcome for direct consumption, due to early ripening; In the past, in the Pisan hillsides area, exporters sent to Germany "Chasselas dorè" boxes (Bordeaux "trampled" with clusters of Ciliegiolo called "masks").
Productivity	Very abundant and constant.
Ripening period	Second fortnight in August.
Synonyms	ciliegino, ciliegiolo di Spagna.