Everything About Canaiolo Grape
"ka-nah-YOH-loh" 
Canaiolo Description
Origin: Tuscany, Italy
History: Canaiolo is a historical Tuscan black grape, dating back to the 14th century, primarily used in the Chianti and Chianti Classico blends, supporting Sangiovese until the 1990s when the more predictable and fashionable Merlot & Cabernet Sauvignon grapes began to take over. It was once one of Italy’s most popular grapes, but after the American phylloxera devastation, the vineyards didn’t take kindly to grafting which greatly affected the diffusion of this robust grape.
Appearance: Small to medium-sized, thick-skinned, deep blue-black berries growing in loose clusters.
Growing Traits: Canaiolo is adaptable to various soil types but thrives particularly well in sandy, chalky soils. It is a mid to late-ripening variety, making it suitable for the warm climate of central Italy. The grape is less tannic and astringent than Sangiovese, resulting in softer wines when harvested at peak ripeness. However, after the phylloxera devastation, the vineyards didn’t take kindly to grafting, which greatly affected the diffusion of this robust grape.
Food Pairing Canaiolo's medium body, balanced acidity, and red fruit flavors make it a versatile partner for a variety of dishes. It pairs well with roasted meats, pasta with tomato-based sauces, and aged cheeses. The wine's subtle floral notes complement herb-infused dishes, enhancing the overall dining experience.
Body
Sweetness
Tannin
Acidity
Alcohol
Medium-bodied with a smooth and supple profile, offering both elegance and subtlety. Dry, with minimal residual sugar, focusing on red fruit and floral flavors. Moderate tannin levels, providing structure without being overly astringent. Medium acidity, contributing to balance and freshness, enhancing the wine's food-pairing versatility. Moderate alcohol content, typically ranging between 12% and 13.5%, ensuring balance and drinkability.
Red Cherry 
Plum 
Violet 
Herbal 
Spice Canaiolo wines are characterized by red fruit flavors such as red cherry and plum, complemented by floral notes of violet and subtle herbal undertones. Spicy nuances add complexity, all balanced by moderate tannins and medium acidity, leading to a smooth and elegant finish.
Regions
![[object Object] Region](/regions/italy.png)
Italy
•Tuscany
•Umbria
•Lazio
Notable Wines and Producers
Chianti Classico
•Castello di Volpaia
•Fontodi
•Isole e Olena
Vino Nobile di Montepulciano
•Avignonesi
•Poliziano
•Salcheto
Canaiolo FAQ
Tuscany, Italy
Canaiolo has a body level of 3 out of 5. Which means that Canaiolo is Moderate bodied.
Canaiolo has a dryness level of 1 out of 5. Which means that Canaiolo is Dry.
Tuscany, Italy
Canaiolo is grown in Italy (Tuscany, Umbria, Lazio).
Canaiolo wines are characterized by red fruit flavors such as red cherry and plum, complemented by floral notes of violet and subtle herbal undertones. Spicy nuances add complexity, all balanced by moderate tannins and medium acidity, leading to a smooth and elegant finish.
Canaiolo's medium body, balanced acidity, and red fruit flavors make it a versatile partner for a variety of dishes. It pairs well with roasted meats, pasta with tomato-based sauces, and aged cheeses. The wine's subtle floral notes complement herb-infused dishes, enhancing the overall dining experience.
Canaiolo wines are characterized by red fruit flavors such as red cherry and plum, complemented by floral notes of violet and subtle herbal undertones. Spicy nuances add complexity, all balanced by moderate tannins and medium acidity, leading to a smooth and elegant finish.