Canaiolo
Canaiolo, also known as Canaiolo Nero or Uva Canina, is a red grape native to Central Italy, notably in Tuscany. Thriving in warm climates and hilly areas, it ripens moderately, yielding a ruby-red wine with prominent alcohol and low acidity. Primarily used in blends, it enhances wines across central Italy, particularly in Chianti, where it adds flavour and aroma when blended with Sangiovese. Canaiolo Nero improves the smoothness of Chianti, harmonizing with Sangiovese to create balanced blends.
Taste
Canaiolo often exhibits notes of red fruit (cherry and raspberry), hints of spices and tabacco. Generally, it has a medium body and a moderate tannic profile, making it well-suited for Chianti.
Other
Canaiolo possesses a notable attribute: it can undergo drying without succumbing to rot. Local winemakers discovered that a fermentation process halted by cold temperatures could be revived by introducing semi-dried Canaiolo grapes into the tank.