The Canaiolo grape is a red grape variety that is native to Italy, particularly the Tuscany region. It has a long history and is one of the traditional varieties used in the production of Chianti, one of Italy's most famous wines.
Canaiolo is known for its deep color and moderate tannins, making it a perfect blending grape. It is often used in combination with Sangiovese, the main grape of Chianti, to add complexity and balance to the wine. The addition of Canaiolo can soften the sometimes harsh edges of Sangiovese, resulting in a more rounded and approachable wine.
This grape variety is also valued for its high acidity, which makes it a good candidate for ageing. Wines made predominantly from Canaiolo have the potential to develop interesting tertiary aromas, such as leather and dried herbs, with time in the cellar.
In terms of taste, Canaiolo wines often exhibit flavors of red fruits, such as cherries and raspberries, as well as hints of tobacco and spices. They are generally medium-bodied, with a smooth texture and a refreshing acidity that provides a lively mouthfeel.
While Canaiolo was once widely planted throughout Tuscany, its popularity declined due to its susceptibility to vine diseases. However, in recent years, there has been a renewed interest in reviving this grape varietal, as winemakers recognized its potential for creating well-balanced and age-worthy wines.
Today, Canaiolo is mostly found in Chianti blends, where it typically plays a supporting role, representing up to 10% of the total blend. However, there are a few producers who focus on single-varietal Canaiolo wines, showcasing its unique characteristics.
Overall, Canaiolo is a versatile and underrated grape variety that contributes to the complexity and elegance of many Tuscan wines. Its distinctive characteristics make it an essential component of Chianti and a grape worth exploring for wine enthusiasts looking to broaden their palate.
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