Ah, what once was for the Caniolo. Until the 1800s this was one of the greatest Italian grapes, crucial to the success of Italy's greatest wine growing region: Chianti. Still grown in Chianti today (actually required by Italian law to be one of the grapes in every bottle of Chianti) the Canaiolo has taken a back seat to the Sangiovese. It does not graft well, so moving it can be a problem, but it is a high-producer and is very resistant to disease. The problem lies in the soft and neutral flavors found in too many Canaiolos. The best can be a nice combination of very ripe strawberries and leather, but the worst are used to soften the Chianti and not much else.
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