Ciliegiolo arrived first

When we think of fine Italian , our minds often wander to popular such as Sangiovese, Barbera, or Montepulciano. However, hidden among the vineyards of Tuscany, there is a lesser-known gem that deserves the spotlight – Ciliegiolo. This ancient variety has a rich history that dates back centuries and has played an integral role in shaping the Italian wine industry.

Ciliegiolo is believed to have in Italy before its more renowned counterparts. The name itself translates to “cherry” in Italian, a nod to the vibrant red color and aromatic flavors that characterize this extraordinary grape. Its origins are said to lie in the heart of the Maremma region in Tuscany, where the Etruscans – an ancient civilization predating the Romans – cultivated the vine more than 2,500 years ago.

The Etruscans quickly recognized the potential of Ciliegiolo, and its cultivation spread throughout the Italian peninsula. This expansion was facilitated by the grape’s adaptability to diverse climates and terrains. Today, Ciliegiolo can be found not only in Tuscany but also in regions such as Umbria, Lazio, Abruzzo, and Liguria, each expressing its unique terroir through the wine.

While Ciliegiolo has long been overshadowed by other native Italian grape varieties, its recent revival is capturing the attention of wine enthusiasts and industry experts worldwide. Winemakers are rediscovering the grape’s hidden potential by producing exceptional varietal wines or blending it with other local cultivars. This renewed interest stems from the increasing demand for typicity and authenticity in wines, as well as the desire to explore the vast array of indigenous grape varieties that Italy possesses.

So, what makes Ciliegiolo so fascinating? Its wines are elegant and approachable, often showcasing bright cherry and berry flavors along with subtle floral notes. They are characterized by refreshing acidity, moderate tannins, and a medium body – a perfect companion for various occasions, from casual gatherings to sophisticated meals. Ciliegiolo can also be aged in oak barrels, lending a smooth texture and additional layers of complexity.

In recent years, innovative winemakers have been experimenting with Ciliegiolo, pushing the boundaries of its expression. Some have chosen to work with organic and biodynamic farming practices, accentuating the grape’s natural characteristics and enhancing its sense of place. Others have embraced low intervention winemaking techniques, allowing the grape to speak for itself without excessive intervention during the vinification process. These approaches result in wines that resonate with their terroir, reflecting both tradition and innovation.

Ciliegiolo’s versatility extends beyond being solely a protagonist in red wines. It has also found its way into rosé productions, contributing to vibrant and aromatic expressions of this style. In addition, it has been a key blending component in some of Tuscany’s renowned wines such as Chianti and Morellino di Scansano, adding that crucial touch of elegance and finesse.

As wine lovers become more curious about the diversity of Italian wines, Ciliegiolo’s star is destined to shine brighter. Its ancient roots and captivating character ensure that it will continue to be embraced by both winemakers and enthusiasts alike. This grape variety offers a unique sensory experience that transports us to Italy’s sun-drenched landscapes and allows us to explore the country’s rich winemaking heritage.

So, next time you raise a glass of Italian red wine, don’t forget to consider the humble Ciliegiolo and its significant contribution to the world of viticulture. Perhaps, it is time to give this ancient grape variety the attention it deserves.