Canaiolo

Great complement for the Sangiovese grape variety and still perhaps the most widespread grape variety in Montepulciano and Chianti Classico for this purpose. In fact, it is very difficult to use in single-variety because it has too much structure and interesting spicy aromas, while notes of fruit and flowers are absent if you do not work it carefully. A lot of work has been made on Canaiolo, but only with the aim of blending with Sangiovese. Now, in purity, it is difficult to understand how to improve it, often being raised in land of lower quality than those where Sangiovese is grown.

Wines