Canaiolo is a historical Tuscan black grape, dating back to the 14th century, primarily used in the Chianti and Chianti Classico blends, supporting Sangiovese until the 1990s when the more predictable and fashionable Merlot & Cabernet Sauvignon grapes began to take over. Rarely bottled as such, the dark coloured, fruited, savoury Canaiolo is proving great material for making Tuscan Rosato wines.

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