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Common synonyms: Caccione Nero, Canaiola, Canaiolo Colore, Canaiolo Nero Grosso, Canaiolo Rosso Piccolo, Canajola Lastri, Canajolo Piccolo, Cannaiola, Tindillaro, Uva Canina, Uva Fosca, Vitis Vinifera Etrusca, Cacciuna Nera, Canaiolo Grosso, Canaiolo Nero Minuto, Canaiolo Toscano, Canajolo, Canajuola, Cannajola, Tindilloro, Uva Colore CAnaiola, Uva Grossa, Cagnina, Canaiolo Borghese, Canaiolo Nero a Raspo Rosso, Canaiolo Pratese, Canaiuola, Canajolo Lastri, Canajuolo Nero Commune, Colore, Uva Canaiolo, Uva dei Cani, Uva Marchigiana, Calabrese, Canaiolo Cascolo, Canaiolo Nero Comune, Canaiolo Romano, Canaiuolo, Canajolo Nero Grosso, Canina, San Giovese, Uva Canajuola, Uva Donna, Uva Merla
Parentage of the grape: Unknown
History of the grape: In the 18th century, Canaiolo actually played a bigger role in Chianti than did Sangiovese. Then, in the 1870s, Bettino Ricasoli created a formula for Chianti that more closely resembles the modern one. This one was dominated by Sangiovese with only a bit of Canaiolo, along with a fair amount of white grapes. In the 20th century, Chianti became focused on quantity rather than quality, which eventually led to a crisis. Beginning in the 1980s, tighter restrictions on yield, careful clonal selection, and the introduction of international varieties helped turn Chianti into the often extremely high-quality wine we know today. But what of Canaiolo? Its vineyard area has decreased greatly, but traditional producers still use it to soften Sangiovese and even treasure it for its contribution to the aromatics of their Chianti.
Characteristics of the grape: aromatic, pale
Regions where the grape currently is important: Chianti
Type or types of wines the grape produces: Canaiolo is almost exclusively used as a blending partner in traditional Chianti.
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