Canaiolo
Canaiolo, also known as Canaiolo nero or Uva Canina, is a red Italian wine grape grown in central Italy, but best known in Tuscany. Other regions with Canaiolo plantations are Lazio, Marche and Sardegna. In Umbria, a white-haired mutation known as Canaiolo bianco occurs. Along with Sangiovese and Colorino, it is often used to make Chianti wine and is an important but secondary component of Vino Nobile di Montepulciano.
Canaiolo, also known as Canaiolo nero or Uva Canina, is a red Italian wine grape grown in central Italy, but best known in Tuscany. Other regions with Canaiolo plantations are Lazio, Marche and Sardegna. In Umbria, a white-haired mutation known as Canaiolo bianco occurs. Along with Sangiovese and Colorino, it is often used to make Chianti wine and is an important but secondary component of Vino Nobile di Montepulciano.
What does wine from the Canaiolo grape taste like?
Canaiolo is usually used in combination with the Sangiovese grape. Canaiolo adds elegance to the somewhat earthy aromas and firm acidity of the Sangiovese grape. It enhances and refines the floral, earthy and red fruity aromas and rounds off the sometimes somewhat present acidity of Sangiovese, giving the wine a fuller texture and a pleasant juicy aftertaste.