Ingredient of the Chianti recipe
The Canaiolo nero entered into wine history in 1872. At that time the Tuscan statesman and landowner Barone Bettino Ricasoli drafted the formula for Chianti Classico. Seven parts Sangiovese, two parts Canaiolo and one part white Malvasia or Trebbiano varieties resulted in “il vino perfetto”. Indeed, the Canaiolo, with its rich body and velvety texture, rounds off the strong tannins of the Sangiovese. For this reason, many Chianti wineries still use it today. In contrast, the white varieties have been banned since 2006.