Canaiolo Nero is a black grape variety of ancient Tuscan origin, first documented between the 16th and 18th centuries and historically linked to the Chianti tradition. The vine has medium to high vigour and ripens at roughly the same time as Sangiovese. The bunch is generally medium-sized, conical, often with one or two wings, of medium compactness and with a short stalk. The berry, of medium size and a broad ellipsoidal shape, has a blue-black skin, pale-coloured flesh and a soft texture. The mature leaf is pentagonal, trilobed or pentalobed, with a slightly blistered surface, a V-shaped petiole sinus and an underside characterised by dense tomentous hair.
It is mainly grown in Tuscany, particularly in the Chianti hills and the provinces of Florence, Siena, Arezzo and Pisa, with significant plantings also in Umbria, the Marche, Lazio and Liguria. When vinified as a single-varietal wine, it produces wines with a bright ruby colour, sometimes intense, with aromas of cherry, red berries, violet and delicate spicy notes. On the palate, it displays softness, balance, good alcohol content and generally harmonious tannins, supported by moderate acidity. It has a medium-bodied structure, and its ageing potential can be considerable when produced from fully ripe grapes and in suitable terroirs. Traditionally used in blend with Sangiovese, it helps to round out its profile; in the past, it was also a key component of ‘Governo alla Toscana’, a practice involving the addition of must from dried grapes.
