Vinismo is written by its readers -- Internet users like you -- and we need your help! Try our getting started guide to learn how.
Canaiolo or Canaiolo Nero is a red varietal mostly grown in Tuscany, Italy.
edit Aromas
The grape is not aromatic, and is used above all to smoothen the occasionally harsh Sangiovese.
edit Regions
Most commonly Canaiolo is blended together with Sangiovese, Trebbiano and Malvasia to create traditional Chianti wine, and it is an optional component of Vino Nobile di Montepulciano. Its use is decreasing as producers work on improving the quality of their Sangiovese and thus making the use of Canaiolo obsolete.
edit Viticulture
edit Other names
- Canaiolo Nero
