Canaiolo wines

Canaiolo

Canaiolo is a red Italian wine grape that is grown throughout Central Italy, but is best known for its production in Tuscany. Lazio, Marche, and Sardegna are among the other regions where Canaiolo is grown. A white berry mutation known as Canaiolo bianco occurs in Umbria. It’s always blended with Sangiovese and Colorino to make Chianti wine, and it’s a key but secondary component of Vino Nobile di Montepulciano. It has been a key component of Chianti’s history, and during the 18th century, it may have been the primary grape used in a higher percentage than Sangiovese. Its ability to partially dry out without rotting for use in the governo method of prolonging fermentation may have contributed to its popularity. Bettino Ricasoli’s Chianti recipe called for Canaiolo to play a supporting role to Sangiovese in the 19th century, introducing fruitiness and softening tannins without detracting from the wine’s aromas. Canaiolo vines did not react well to grafting onto new American rootstock after the phylloxera outbreak, and the grape eventually fell out of favor. In 2006, the total area planted with Canaiolo in Italy was less than 7,410 acres. Today, Tuscan winemakers are making new efforts to find better clonal selections and reintroduce the variety to mainstream use.

| Derived from 'Canaiolo' on Wikipedia