Ciliegiolo vs Sangiovese

Sangiovese is more acidic and more tannic.

Sweetness, body, tannin and acidity are our rating of a typical dry table wine from each grape.

Ciliegiolo

Red · Italy

cherry, soft, juicy, light

Sangiovese

Red · Italy

sour cherry, herbs, savoury

Bone dry
Sweetness: Bone dry; Medium
Body: Medium; Medium
Tannin: High; Medium
Acidity: Very high; 12 to 13.5%
Alcohol: 13 to 14.5%; 14 to 16 °C
Serve at: 16 to 18 °C; Tuscany, Umbria
Regions: Tuscany

Only Ciliegiolo

Charcuterie
Chicken

Both pair with

Pasta with tomato sauce
Pizza

Only Sangiovese

Pork
Hard and aged cheese

Sources

Style profiles, pairings and serving figures are our own assessment. Regions and origins: Wikipedia (CC BY-SA 4.0) and Wikidata (CC0); see the Ciliegiolo and Sangiovese pages.