Canaiolo

Canaiolo Nero This red grape is grown all over central Italy, yet has declined in popularity over the years. Its requirement of warm autumns and low yields has dissuaded many growers.

Canaiolo Nero [Uva] Also known as, Cagnina, Calabrese, Canaivola, Uva Canina, Tindilloro, Uva Donna, Uva Merla.

Canaiolo (red) Grown widely throughout central Italy but best known as a minor blending partner to Sangiovese in Chianti, although no longer a compulsory ingredient.

CANAIOLO (NERO): Minor grape grown in the Tuscany region of northern Italy. Red wine from this variety is often used for blending with Sangiovese Grosso in some of the Chianti range of red wines. Is also an ingredient in other local blends.

The original Chianti wine was made predominantly with Canaiolo grape blended with several others.

Baron Bettino Ricasoli suggested the use of Sangiovese for most of the part, in order to give Chianti vigor and aromas, as well as Canaiolo Nero, in order to smooth both the acidity and astringency of Sangiovese.

Sangiovese is typically blended with Canaiolo and either Malvasia or Trebbiano. Other red grapes such as Cabernet Sauvignon, Malvasia Nera, Mammolo and Syrah can also be added, up to 10 percent.

This averages 70% sangiovese as the varietal base (along with 15% canaiolo [red], and 15% trebbiano [white] and sometimes a little colorino [red]). Many vineyards are traditionally planted with this varietal mix.

Just over 65 acres of property are dedicated to growing Sangiovese and Canaiolo grapes used for producing the estate's exceptional quality Chianti Classico Riserva and Super Tuscan Bellezza.

Canaiolo is also allowed though its use is declining. Two white grapes (Trebbiano and Malvasia) have been reduced to a scant 6 percent maximum, down from highs of 10 percent-30 percent, and not allowed at all in the Classico Riservas.

BONAMICOVariety found in central Italy and Sardinia that is used for red wine, raisin and rootstock production. Synonym names include Canaiolo Romano (ie.

Chianti was traditionally a blend of about 70% Sangiovese, 15% of the red grape Canaiolo, 15% of the white grape Trebbiano and sometimes a dash of the red grape Colorino.

See Sangiovese. Also known as the Prugnolo Gentile grape. Blended with Canaiolo Nero to create Chianti. The Brunello variety is used for the dark red, slow-maturing Brunello di Montalcino. Sauvignon Blanc (cut grass, lemon and herbs) ...

SANGIOVESE GROSSO See Sangiovese Also known as the Prugnolo Gentile grape. Blended with Canaiolo Nero to create Chianti. The Brunello variety is used for the dark red, slow-maturing Brunello di Montalcino.

Chianti is made from Sangiovese and Canaiolo grapes. Valpolicella is made from Corvina, Rondinella and Molinara grapes. Italian White Wines Soave is made from Gargenaga and Trebbiano grapes.

grape variety used in the famous wine of Brunello di Montalcino in Southern Tuscany, but the juice is usually blended with that of other varieties and is a major component of the top Chianti wines, usually making up 75% -90% of a blend with Canaiolo, ...

See also: Grape, Sangiovese, Italy, Red, Wine