Canaiolo (also called Canaiolo Nero or Uva Canina) is a red Italian wine grape grown through Central Italy but is most noted in Tuscany. Other regions with plantings of Canaiolo include Lazio, Marche and Sardegna.
Canaiolo Nero
[Uva]
Also known as, Cagnina, Calabrese, Canaivola, Uva Canina, Tindilloro, Uva Donna, Uva Merla.
CANAIOLO (NERO)
A minor red-wine grape grown in the Tuscany region of northern Italy. Red wine from this grape is often used for blending with Sangiovese Grosso in some Chianti.
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.
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.
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.
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.
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) ...
Bettino Ricasoli, founder of Brolio, is credited with having created the original recipe for Chianti, combining two red grapes (Sangiovese and Canaiolo) with two white grapes (Malvasia and Trebbiano).
SANGIOVESE GROSSO: (See Sangiovese above). Also known as the Prugnolo Gentile grape. Blended with Canaiolo (Nero) grape wine, it is the basic format used for all contemporary Chianti wines.
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: Wine, Grape, Sangiovese, Italy, Chianti
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