Ciliegiolo is a wondrous, important (if largely unknown) grape, of Tuscan origin, and known through DNA research to be a very close relative (either parent or child) of Sangiovese. If I were guessing, I would believe it to be Sangio’s parent; there is a primal Ur-force to the grape – it seems to have arisen from the Age of the Titans (it possesses the most virile, upright growing canes I have ever observed).
$24.00 per bottle / $259.20 per case
$20.40 per bottle / $230.40 per case (Members)
Ciliegiolo is so named for its distinctive, dusky scent of griotte cherries, and is produced as a full-bodied red in the Maremma and as an elegant rosato in Liguria (even slightly salty, possibly due to extreme proximity to the Mediterranean).
First notion was to make this as a red wine, but improvisationally (read in a mild panic attack), it became quite clear that these grapes really wanted to make a pink wine. A quick press, early bottling, and we were able to preserve a lot of the haunting, primary aromas of this most unusual wine. A wine of the future.
Food Pairing Notes
Think ‘Californian-Italian’ for wine pairings: veggie-lovers pizza, fresh salad with beets and bacon, or simple summer pastas with crushed tomatoes and basil.
Glistening a brilliant dark strawberry color in the glass, this rose from Bonny Doon Vineyard flaunted muscle, beginning with its intense aromas of tart strawberries and raspberries. Full bodied with lively acidity, the wine boasted flavors of fresh red fruit, sensation of minerality with each sip, and a more than satisfying finish. Rich and bold, try a glass of a chilled Ciliegiolo 2015 with a slice or two of vegetarian pizza for a pairing you’ll love.
-Cindy Rynning, Grape Experiences