From Wikipedia, the free encyclopedia
Ciliegiolo is a variety of red wine grape from Italy, named after the Italian for 'cherry'. It is a minor component of traditional blends such as Chianti, but interest has revived in recent years. In Umbria it is made into a light quaffing wine,in Tuscany it is made into a bigger, more structured style. Recently it was found to be one of the parents of Sangiovese.
[edit] History
Tradition says that Ciliegiolo came to Italy from Spain, but the Florentine writer Soderini described a "Ciregiuolo dolce" in the 17th century that sounds very similar to Ciliegiolo.[citation needed]
[edit] Distribution and Wines
There are around 5000 hectares of Ciliegiolo in Italy, a figure that has been in steady decline. It is used in the wines from Torgiano Rosso Riserva, Parrina, Colli Lucchesi, Chianti, Val di Cornia, Golfo del Tigullio and Colli di Luni.
[edit] Vine and Viticulture
Ciliegiolo is not an easy grape to grow, suffering particularly from berry drop. The berries average 19.2mm long, 19.0mm wide, and weigh 3.68g.[1]
[edit] Synonyms
Aleatico di Spagna, Ciliegino, Ciliegiolo di Spagna, Ciliegiuolo and Ciriegiuolo Dolce.[1]
[edit] See also
[edit] Notes and references
- ^ a b Maul, E.; Eibach, R. (1999-06-00). Vitis International Variety Catalogue. Information and Coordination Centre for Biological Diversity (IBV) of the Federal Agency for Agriculture and Food (BLE), Deichmanns Aue 29, 53179 Bonn, Germany. Retrieved on 2007-06-16.
[edit] Further reading
- Robinson, Jancis Vines, Grapes & Wines Mitchell Beazley 1986 ISBN 1857329996
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