Canaiolo

**Canaiolo** is a red grape from Tuscany in central Italy, long grown as the traditional companion to Sangiovese in Chianti. Once a major component of the blend, it now plays a smaller but still valued supporting role. **In the glass** — it shows a moderate ruby colour with soft aromas of red fruit, plum and dried herbs. On the palate it is gentle and rounded, with lower acidity and softer tannins than Sangiovese, which is precisely why it was used to soften and add flesh to the blend. **Where it grows** — its home is Tuscany, particularly the Chianti and Chianti Classico zones, with scattered plantings across central Italy. It was also historically dried for use in Vin Santo. **At the table** — happy alongside pasta with tomato-based sauces, cured meats and roast pork. **Cellaring** — generally best enjoyed in its youth, offering easy charm rather than long-term ageing potential.

Wines

• Bernesco Toscana Rosso Canaiolo — Fattoria Bonsalto
• Chianti — Poggio Su Vinci
• Chianti Montalbano — Tenuta di Artimino
• Manero Rosso di Toscana — Fattoria dei Barbi
• Montevertine — Montevertine
• Oro dei Sani Chianti Riserva — Loggia dei Sani
• Rosso di Montepulciano — Fattoria
• Rubesco Riserva Vigna Monticchio — Lungarotti
• Torbolone — Fattoria La Vialla
• Torgiano Rubesco Riserva Vigna Monticchio — Lungarotti
• Vino Nobile di Montepulciano — Poggio Stella
• Vino Nobile di Montepulciano — Cantina Chiacchiera
• Vino Nobile di Montepulciano Riserva — Carpineto
• Vino Nobile di Montepulciano Riserva — Crociani
• a Scià Rosso — La Signora