Canaiolo (Nero) is a black-skinned 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, though around 90 percent of the total (around 1,050 hectares / 2,600 acres) plantings are found in Tuscany. It is used as a blending grape in a wide range of Sangiovese-based wines. Canaiolo gives a wine of intense ruby red color, elegant, with floral notes and good minerality. On the palate it is full-bodied, soft and velvety.
It goes very well with meat dishes, first courses with meat sauce, lasagna, stuffed pasta and many tasty risottos. The high alcohol content and its intensity make it perfect with game, including hare and wild boar.