Canaiolo

This variety is grown mainly in Tuscany, but also in the Marche, Lazio, Umbria, Liguria, and Emilia-Romana regions. Canaiolo generally refers to Canaiolo Nero (black grapes), but Canaiolo Bianco (white grapes) also exists.

The name Canaiolo is thought to come from the Latin "Die caniculares," which means the intense heat of summer, because this is when the grapes change color so rapidly.

Canaiolo itself is highly resistant to disease and is a variety that can be expected to produce a high yield, but since it is not easy to graft, its cultivation has not become widespread since the phylloxera epidemic.

The clusters are medium-sized and tubular, tapering towards the end, and the kernels are medium-sized and spherical, with a deep blue-black skin similar to that of a prune.

Along with Sangiovese and Malvasia Nera, it is one of the varieties that make up Chianti, and is the main factor that brings its rich, beautiful color and complexity to its aroma and flavor.

When brewed on its own, it produces a beautiful ruby-colored wine with floral and mineral aromas. It is medium to full-bodied, yet soft, with smooth tannins and a velvety taste.

Generally, wines made from Canaiolo, which is often blended with Sangiovese grapes, which have strong tannins, or other varieties, have a strong flavor as well as a spicy and fruity taste. They go well with beef steaks and slow-cooked meat dishes. They also go well with aged cheeses.