This is what good wine from the Canaiolo Nero grape tastes like

The Canaiolo Nero grape produces fragrant red wine, often used in Chianti wines from Tuscany. It's not the most important grape, as that role is reserved for the Sangiovese grape. The Canaiolo Nero's role is to soften the Chianti.

Until the 19th century, things were different. The ancient Canaiolo Nero—known as early as the 14th century—was the most important grape in the Chianti region of Tuscany. After that, winemakers began using it primarily to soften the strong acidity of Sangiovese. This practice continues today, although Canaiolo Nero is no longer prescribed, and fewer and fewer winemakers use it. Occasionally, you might encounter a varietal wine made from Canaiolo Nero. This might be the case, for example, if the label says DOC Pietraviva or Rosso Orvietano.