Canaiolo Nero

Canaiolo Nero (Kan-eye-oh-lo Near-ro)

This is an indigenous grape to the region of Tuscany.  While not very well recognized by many, it is a grape of great importance and a long history in Tuscany, especially Chianti.  For many years before Bettino Ricasoli, ancestor of Francesco Ricasoli of current day Castello di Brolio, Canaiolo Nero was for some the majority grape used.  It was Ricasoli who came up with what is now recognized as the present day recipe for Chianti wines.  Of course today, Sangiovese is seen as the star while Canaiolo Nero plays the supporting role.  It is an important role nonetheless, contributing to the wines of Chianti, Montepulciano, and Carmignano among others.  This is the traditional blending grape, and because of this many who wish to preserve the traditions of the old ways continue to support the use of Canaiolo Nero rather than the more robust Cabernet Sauvignon or Merlot which are gaining popularity.  The grape is considered a plump grape that is blended with Sangiovese so as to soften its edges and take away some of the sharp acidic qualities naturally inherit in Sangiovese.  Generally the flavors are again plump red fruits and a bit herbaceous qualities as secondary flavors, though not as complex as Sangiovese is.