Ciliegiolo

Information about Ciliegiolo

Grape variety Ciliegiolo
Synonyms ciliegino, ciliegiolo di Spagna.
Grape color Red grape
Vigor Excellent
Ripening period Second fortnight in August.
Productivity Very abundant and constant.
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.
Features ampelographic 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.
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").

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89
Producer Badia a Coltibuono
Wine type Red organic still
Region: Tuscany
Grapes: Canaiolo Nero, Ciliegiolo, Colorino, Sangiovese
Alcohol: 13.50% by volume
Format: 0,75 l Standard
Special Features:
€ 12.51
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87
Producer Grillesino
Wine type Red still
Region: Tuscany
Grapes: 100% Ciliegiolo
Alcohol: 13.00% by volume
Format: 0,75 l Standard
Special Features:
€ 8.60
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88
Producer Poggio Argentiera
Wine type Red organic still
Region: Tuscany
Grapes: 15% Ciliegiolo, 85% Sangiovese
Alcohol: 13.50% by volume
Format: 0,75 l Standard
Special Features:
€ 7.91
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89
Producer Poggio Argentiera
Wine type Red organic still
Region: Tuscany
Grapes: 10% Ciliegiolo, 85% Sangiovese, 5% Alicante
Alcohol: 14.50% by volume
Format: 0,75 l Standard
Special Features:
€ 13.80
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92
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91
Producer Colle Massari
Wine type Red organic still
Region: Tuscany
Grapes: 10% Cabernet Sauvignon, 10% Ciliegiolo, 80% Sangiovese
Alcohol: 14.00% by volume
Format: 0,75 l Standard
Special Features:
€ 12.51
Price With VAT
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