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.