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Canaiolo is a black-skinned Tuscan wine grape variety that was the main constituent of the Chianti blend up until the late 19th Century. It is still grown today throughout central Italy, and used as a blending grape in a wide range of Sangiovese based wines. Just a handful of varietal Canaiolo wines are produced, although interest in the largely forgotten variety is increasing.

Synonyms include: Canaiolo Nero, Caccione, Tindillaro, Uva Fosca.

Food matches for Canaiolo include:

  • Wild boar and mushroom ragu with pappardelle
  • Lamb and tahini koftas
  • Skirt steak with herbed crust
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Castellare Di Castellina Chianti Classico

R 670.00

This Chianti Classico is ruby-red in colour with scents of violets, rosemary, raspberry, cherry, liquorice and a hint of vanilla. Mellow, round, soft and fruity on the palate. Brand: Castellare...

Renzo Masi Chianti

R 275.00

Renzo Masi Chianti is a very popular blend of Sangiovese and Canaiolo grapes from the Chianti Rufina district. Extremely perfumed and aromatic wine with cherry, raspberry and floral aromas. On...

Renzo Masi Chianti Riserva

R 330.00

Renzo Masi Chianti Riserva is made from a blend of Sangiovese and a touch of Canaiolo grapes from the Chianti Rufina area. It is only produced in very good vintages,...

Uggiano Chianti Riserva Prestige

R 370.00

Chianti Riserva Prestige has a complex bouquet on the nose with spicy hints of violet, cherry and sour black cherry. Harmonious and smooth with a persistent aftertaste on the palate....