Canaiolo Nero

Canaiolo Nero is a historic red grape variety that is particularly widespread throughout central Italy, especially in Tuscany, Umbria, and Lazio. Most notably, it plays a vital supporting role in the production of Chianti DOCG, where it is blended with Sangiovese to impart softness, roundness, and aromatic complexity to the wine. Though rarely vinified on its own, Canaiolo Nero continues to be an important blending component in several DOC and DOCG wines across central Italy.

The Canaiolo Nero grape features medium-sized, round black berries with smooth, blue-violet skins covered in a generous waxy bloom. The bunch is typically medium-sized, loose or moderately compact, often stubby or pyramidal in shape, and sometimes with one or two wings. The vine’s leaves are medium-small, dark green, opaque, and most often five-lobed, though occasionally three-lobed.

This variety thrives in warm, hilly climates with good sun exposure and well-drained soils. It has low vigour, a medium ripening period, and stable productivity. Though not as widely celebrated as Sangiovese, Canaiolo Nero plays an essential role in the structure and balance of many traditional Tuscan red wines.

When vinified, Canaiolo Nero wines are typically intense ruby red in colour, with notable alcoholic strength and low acidity. On the palate, the grape contributes roundness and soft tannins, while also enhancing the aromatic profile of the blend, adding subtle red fruit notes and floral nuances.