Canaiolo Nero, or simply Canaiolo, is a traditional Italian red grape variety that has been used in Chianti and other wines in central Italy for hundreds of years.

Canaiolo Nero produces soft-bodied, ruby-coloured wines with a taste profile of red fruits, cherries and a hint of tobacco. Its aromas are often described as earthy with a hint of spice and leather.

Canaiolo Nero is grown extensively in the Italian regions of Tuscany, but also found in central Italy wine regions like Umbria, Marche, Lazio and Liguria. Canaiolo Nero grapes are usually picked early, allowing for low tannins and more approachable fruit flavours. This variety is usually blended with Sangiovese, although it can be vinified as a single varietal. In Chianti Classico, Canaiolo Nero is blended with Sangiovese and other grapes to produce wines with a softer mouthfeel and more approachable fruit flavours. Vinified alone, Canaiolo gives an elegant, intense ruby red wine with floral notes and good minerality. Canaiolo Nero produces food-friendly wines that pair well with a variety of dishes, including pasta, pizza, grilled vegetables and grilled meats.

Canaiolo Nero is an ancient variety of grape that has been grown in Italy since the 14th century.