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Warmer growing regions, fully ripened grapes, extended barrel-aging add to the wine’s body
In central Italy, the Canaiolo grape flys under the radar, its presence particularly notable in Chianti where it serves to enhance the smoothness alongside Sangiovese. With notes reminiscent of raspberry syrup intertwined with delicate hints of violet and a medley of thyme and mint, this wine delights the senses. Its velvety tannins and luscious plum essence beckon, inviting one to savor every sip.
About The Varietal
Canaiolo is a grape variety with dark skin that historically formed the majority of the Chianti blend until the late 19th Century. Today, it continues to be cultivated in central Italy, with the majority of plantings, approximately 90 percent, located in Tuscany. Canaiolo is commonly used as a blending grape in a wide variety of wines based on the Sangiovese grape.
Enjoy with charred vegetables, bolognese, or a hearty clam bake.
Warmer growing regions, fully ripened grapes, extended barrel-aging add to the wine’s body
