About Canaiolo
- Style
- Red
- Grape Varieties
- Canaiolo
- Price Range
- ¥7,500-10,000
- est., converted from overseas retail prices; no confirmed Japan import price found
A rare varietal expression of 100% Canaiolo Nero, one of the indigenous Tuscan grapes traditionally used only as a blending partner for Sangiovese. Hand-harvested with only the best grapes selected, fermented in steel with careful temperature and acid management, then aged around two years in oak barrels of varying age (new, one-year and two-year) followed by further time in barrique. The result is a deep ruby wine with floral, red-berry, baking-spice and tobacco character, and a fine, mellow tannin structure. Production is very limited.
One of very few varietal Canaiolo wines on the market — a rare glimpse of what Sangiovese's usual blending partner can do when it takes the lead.
New to wine?
A rare chance to taste Canaiolo on its own — worth seeking out if you love discovering indigenous varieties.
Food Pairings
Roasted duck, spiced game stews, dishes with baking spices or dried fruit, and semi-hard aged cheeses — its floral, spicy profile likes a bit of sweetness or spice on the plate.
When to drink it
Wine-geek tastings, autumn dishes with game or spice, gifting to Chianti enthusiasts.
Terroir & Winemaking
100% Canaiolo Nero, hand-harvested with strict grape selection; fermented in stainless steel for about 20 days with careful control of temperature and acidity, then aged roughly two years across oak barrels of mixed age (one-third new, one-third one-year, one-third two-year) followed by further aging in barrique before bottling. Very limited production (historically around 1,500-1,600 bottles per vintage).
About the producer
Castello della PanerettaHistoric 309ha Chianti Classico estate devoted to native Sangiovese and Canaiolo.Visit the producer page →Frequently Asked Questions
- Why is a 100% Canaiolo wine unusual?
- Canaiolo Nero is traditionally used as a minor blending grape alongside Sangiovese in Chianti wines; very few producers bottle it as a standalone varietal wine.
- What does it taste like?
- Deep ruby in color with floral and red-berry aromas, baking spice, tobacco, and a warm, soft palate with fine, mellow tannins.
- How much of this wine is made each year?
- Production is very limited — historically around 1,500-1,600 bottles per vintage, making it one of the estate's rarest wines.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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