Wine Grape: Canaiolo Nero
Red wine grape whose origins are uncertain, it may be a native Tuscan grape already known in Etruscan times. At one time an important ingredient in Chianti, its use has declined drastically since it is difficult to graft on phylloxera resistant root stock. When the governo system was more common it was popular for its resistence to rot as the grapes dried. There is also a white version, Canaiolo Bianco grown in Umbria. In Orvieto it's called Drupeggio.
Synonyms
Also known as Canaiuolo Nero, Canina, Cagnina, Uva dei cani, Uva Canaiolo, Uva Donna, Uva Merla, Uva Fosca, Canaiolo Toscano, Uva Marchigiana, Cannaiola, Tindilloro, Caccione Nero, Tindiloro.
Where
Italy: Tuscany, Umbria, Lazio
Principal Wines
Italy: Tuscany: Barco Reale di Carmignano DOC, Rosato di Carmignano DOC, Colli dell'Etruria Centrale DOC; Umbria: Pietraviva DOC, Rosso Orvietano DOC; Lazio: Colli Etruschi Viterbesi DOC. Chianti DOCG can contain up to 10%, Chianti Classico DOCG up to 20%, Vino Nobile di Montepulciano DOCG and Rosso di Montepulciano both up to 20%.
Characteristics
Usually used in a blend, especially with Sangiovese, Canaiolo vinified by itself produces:
Color: Dark brick red
Palate: Full bodied, high in alcohol, and somewhat bitter when aged.
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