Canaiolo [kah-nay-YOH-loh]

Canaiolo (also called Canaiolo Nero or Uva Canina) is a slightly bitter and bland red wine grape mostly used for blending with Sangiovese and Colorino to create Chianti wine in Tuscany and as an important but secondary component of Vino Nobile di Montepulciano.

Maximum percent of canaiolo grapes in all the different sub-areas of Chianti is 10%.

Canaiolo Bianco

A white sub-variety exist, known as Canaiolo Bianco, which is a permitted grape variety in Orvieto.

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