Canaiolo is one of the oldest grape varieties in Italy; it was actually first mentioned in 1303 as Canajula. In 1600, Soderini described it as one of the best red wine varieties in Italy. Until the 19th century, Canaiolo was much more popular than Sangiovese in central Italy; today it is the red wine variety of Tuscany and the surrounding regions. To avoid misunderstandings: The Canaiolo, the full name is Canaiolo Nero, has nothing in common with the Canaolo Bianco, but it does have something in common with the Canaiolo Rosa, because this is probably a mutation of the Canaiolo Nero. Today the Canaiolo is a small but not insignificant component in the cuvée of Chianti and Chianti Classico; Baron Betino Ricasoli first recommended its addition to the Sangiovese at the end of the 19th century in his famous formula for the production of a Chianti. The Canaiolo is difficult to grow and produces uncertain yields, which is why its vineyard area is constantly decreasing. The late-ripening variety is now only very rarely produced as a pure variety, such as at Bibi Graetz's Testamatta winery. In cuvées it also plays a role outside of Tuscany, for example in Umbria, Liguria, Lazio and Sardinia. Cultivation areas outside Italy are not known.
This grape variety is also known by the name of:
Canaiolo Cascolo, Canaiolo Borghese, Canaiolo Grosso, Canaiolo Colore, Canaiolo Nero A Raspo Rosso, Canaiolo Nero Comune, Canaiolo Nero Minuto, Canaiolo Nero Grosso, Canaiolo Romano, Canaiolo Pratese, Canaiolo Rosso Piccolo, Canaiolo Toscano, Cagnina, Canaiuola, Canajolo Lastri, Canajolo Nero Grosso, Canajolo Piccolo, Canajuola, Canajuolo Nero Comune, Caccione Nero, Cacciuna Nera, Cannaiola, Canaiuolo, Colore Canino, Canajola Lastri, Canaiola, Canaiolo, Cannaiola Macchie Di Marta, Cannaiola Di Marta, Mannajola, San Giovese, Uva Donna, Uva Fosca, Uva Merla, Uva Marchigiana, Vitis Vinifera Etrusca, Uva Colore Canaiola, Uva Dei Cani, Uva Canaiolo, Uva Canajola, Uva Canajuola, Tindillaro, Tindilloro
