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Baur au Lac Vins
Adlikerstrasse 272
8105 Regensdorf, CH
+41 44 777 05 05,
information@balv.ch

Canaiolo nero

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.

Grape varieties

Alicante Bouschet

Alicante Bouschet

Concise in colour and flavour

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Tempranillo

Tempranillo

Iberian Native

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Malbec

Malbec

New Home, New Fortune

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