Canaiolo

Canaiolo

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Scent of spices and violet; blackcurrant, cherry and fruity flavour. This you are tasting is Chianti Classico, a really great wine, balanced and full-bodied, with intense and persistent aromas. And this is why we talk here about the scent of this vine, which makes Italian wines so pleasant to the nose: Canaiolo, also known as Canaiolo Nero.

It’s a blend that gives Sangiovese grape wines, such as Chianti, Chianti Classico, Nobile di Montepulciano, Rosso Orvietano, Cerveteri Laziale, Morellino di Scansano and other prestigious DOC and DOCG labels, hints of spices and red and black berries aroma. Canaiolo plants prefers hilly areas (such as those from Tuscany, place of choice of these grapes) and hot climates, with good exposure. The resulting wine is of intense ruby ​​red color, average alcohol content but low acidity: feature that makes it perfectly compatible with Sangiovese, which complets in scent and flavour (around 10, 15% of Canaiolo grapes are used to make 80% of Sangiovese).

The origins of the name are, again, rather uncertain. The earliest recordings date back to the fourteenth century, to those who attribute the term to “dog days” of summer (these grapes begin, in fact, their maturation in August) and those who think it derives from the name “wild rose”, because of its bitter scent. Above its name, this grape’s aim is to improve “big brother” Sangiovese’s flavour and scent, from our glasses up to our nostrils.