Canaiolo (Canaiolo Nero) is a native red grape of Tuscany and the traditional blending partner of Sangiovese in Chianti and Vino Nobile di Montepulciano. It adds soft fruit, colour and roundness to the blend, and today a few producers also bottle it on its own.
For centuries Canaiolo was one of the most important grapes in central Italy. In the nineteenth century, Baron Bettino Ricasoli's recommended recipe for Chianti gave it a key role alongside Sangiovese and a little white Malvasia. It was also used for the governo all'uso toscano, the old practice of adding partly dried grapes to the wine to restart fermentation and soften it. When Sangiovese became the focus of modern Tuscan winemaking, and international grapes became popular, Canaiolo plantings declined sharply; it is now enjoying a small revival among traditional producers.
Canaiolo ripens earlier than Sangiovese and has thin skins. It suits well-exposed hillsides, and its grapes dry well, which made it ideal for the governo method.
On its own, Canaiolo is a supple, fragrant red, easy to drink young. In blends, it softens Sangiovese's firm acidity and tannins and adds a fruity, floral lift.
The easiest way to taste Canaiolo is in a traditional Chianti Classico that lists it on the label or back label, from estates such as Castellare di Castellina, Castello di Monsanto, Monteraponi or San Giusto a Rentennano. For the grape on its own, look for a varietal Canaiolo under Toscana IGT, a rare but rewarding find.
Canaiolo is the traditional partner of Sangiovese, with Colorino and Ciliegiolo. Read our Tuscan wine guide or browse the grape varieties index.