Canaiolo

For a long time, Canaiolo Nero was the secret pacemaker of Tuscany, prized for its velvety texture and a delicate bouquet of wild berries and violets. Alongside its classic role as a harmonising partner to Sangiovese, it possesses an independent, floating spice. With mild acidity and soft tannins, it brings a charming juiciness to the glass that pairs outstandingly with pasta with meat ragù or medium-aged cheeses.

How vibrantly this variety is interpreted today is demonstrated by the Le Masse estate: in “Timeo”, it shines as a single-varietal wine with berry-like depth, while the bright “Santa Goccia” effortlessly unites it with Sangiovese and Trebbiano. Meanwhile, in the Chianti from Corzano e Paterno, the traditional portion of Canaiolo ensures the typical red-fruited balance and animating freshness.