The grape variety Canaiolo Nero

Canaiolo Nero is an indigenous Italian grape variety predominantly found in Tuscany, where it has traditionally played a supporting role in classic blends such as Chianti. The variety imparts a delicate yet complex aroma profile, with notes of ripe red cherry, plum, violet, and subtle hints of spice, sometimes accompanied by earthy undertones. On the palate, Canaiolo Nero is typically medium-bodied with moderate acidity and soft tannins, offering flavours of fresh red fruits, hints of herbs, and a pleasing roundness that contributes to the wine’s harmony.

The principal winegrowing regions for Canaiolo Nero are Tuscany’s hills, particularly within Chianti Classico and some areas of Umbria and Lazio. While Canaiolo is most frequently blended—especially with Sangiovese and Colorino—single varietal examples are gaining attention for their elegance and approachability.

Typical styles range from lighter, fruit-driven reds suitable for early drinking to more structured wines with subtle oak influence. Canaiolo pairs well with traditional Italian cuisine such as tomato-based pasta dishes, grilled meats, cured charcuterie, and hard cheeses, where its freshness and supple structure harmonise beautifully with robust and savoury flavours.