Ciliegiolo

**Ciliegiolo** is a red grape from central Italy, long grown in Tuscany, whose name comes from the Italian for cherry, a nod to its signature fruit. Historically a blending partner, it has gained new respect as a characterful variety in its own right, and is closely linked to Sangiovese. **In the glass** — bright and juicy, with vivid red cherry and berry fruit, floral hints and soft, supple tannins; it is medium-bodied with moderate acidity, giving an easy, perfumed drinkability. **Where it grows** — most at home in Tuscany and neighbouring parts of central Italy such as Umbria and Liguria, both blended with Sangiovese and increasingly bottled on its own. Warmer coastal Tuscan sites give it especially ripe, generous fruit. **At the table** — pairs happily with pasta, cured meats and grilled poultry. **Cellaring** — mostly made for early, fruit-forward drinking, though some structured versions can age a few years.

Wines

• Ciliegiolo — Lunae Bosoni
• Ciliegiolo — Tenuta Aquilaia
• Libello — Sequerciani
• Ngilù — Càdu Ferrà
• Rosso Natale — Sassarini - Cantina in Monterosso di Mare
• a Scià Rosato — A Scià
• a Scià Rosso — La Signora