The grape variety Canaiolo

Canaiolo is a historic red grape variety predominantly grown in Tuscany, Italy, where it is a key blending partner in traditional Chianti wines alongside Sangiovese. On the nose, Canaiolo offers a delicate bouquet of red cherries, violets, and subtle herbal undertones, complemented by hints of black pepper and wildflowers. On the palate, it presents a medium body with smooth tannins, lively acidity, and flavors reminiscent of blackberries, plum, and sweet spices, often revealing a gentle earthiness on the finish.

Beyond Tuscany, Canaiolo is also found in Lazio and Umbria, though on a much smaller scale. While it is rarely bottled as a single varietal, Canaiolo shines as a supporting grape, softening the structure of Sangiovese-based wines and enhancing their aromatic complexity. The wines are typically fresh, approachable, and meant to be enjoyed young, with an emphasis on fruit purity and balance.

Ideal food pairings for Canaiolo-based wines include classic Tuscan fare such as roast pork, grilled sausages, and wild mushroom risotto. The wine’s acidity and subtle spice also complement cured meats and hard cheeses, making it versatile at the table.