Canaiolo Nero
Canaiolo, literally translates to the Dog Days of August. Also known as Canaiolo Nero. Is a typically a blending component in Chianti.
Where is it grown?
It’s grown throughout Tuscany in the sub-regions that make up the Chianti DOCG, in addition to Umbria, Lazio, Marche, and, Liguria.
What does it taste like?
I’ve had limited experience having only tasted one 100% Canaiolo wine. It was soft, with less acid than the 90% Sangiovese Chianti form the same producer and vintage. Of darker colour it had quite an earthy, rich nature, compared to the Chianti from the same producer made perfect sense as a blending component. The winery was Poggio al Sole the Vintage 2015.
Paolo de Marchi, of Isole e Olena, describes Canaiolo in this video.
Showing all 4 results
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I could just hoover this! Sour cherries with, a denser dark fruit & earthy layer.
🍕Pizza Wine! 🍕$37ea in any 3+. $35ea in any 6+ $39.00 More InfoIsole e Olena Chianti Classico 2015
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This wine, along with Corzano e Paterno's top of the line 100% Sangiovese 'I Tre Borri' were two of the first Chianti's that sparked my imagination of what may well be possible from this beautiful variety.
Brings Back Memories!$37ea in any 3+, $35ea in any 6+ $39.00 More InfoCorzano e Paterno Chianti ‘Terre di Corzano’ 2015
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Seriously just watch the videos! The wines are as good as the setting in which they are made! I just want to go stay there and drink their Chianti!
Heavenly🎥👀$58ea in any 3+, $55ea in any 6+ $61.00 More InfoMonteraponi Chianti Classico 2016
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This is one of those wines that shows the potential of a region so graceful. It just calls out to you Drink Me! Drink Me!
Burgundy meet Chianti!$125.00 More InfoMonsanto ‘Il Poggio’ Chianti Classico Riserva 2012