Sangiovese, Ciliegiolo, and Canaiolo: Key Grape Varieties of Tuscany

1. Sangiovese
   
   Sangiovese is the most widely planted and celebrated grape in Tuscany. It is known for producing wines with vibrant acidity, red fruit flavors, and medium tannins. The grape’s name is believed to derive from the Latin "SANGUIS", meaning “blood of Jupiter,” reflecting its deep historical and cultural significance in Italy. Sangiovese wines often feature flavors of cherry, plum, herbs, and a distinctive earthy quality. It is the backbone of many Tuscan wines, providing structure, freshness, and aging potential.

Key Characteristics: Fresh acidity, red fruit (cherry, raspberry), earthy notes.
Notable Wines: Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano.
Pairings: Grilled meats, pasta with tomato sauce, aged cheeses.



2. Ciliegiolo

Ciliegiolo is a lesser-known but important grape variety that is often used as a blending grape with Sangiovese. It is known for its bright, fresh fruit profile, offering flavors of cherry, raspberry, and sometimes even a touch of floral or herbal notes. Ciliegiolo adds roundness and softness to wines, making them more approachable in their youth. While it is used in many Tuscan wines, it is rarely bottled as a single variety.

Key Characteristics: Bright red fruit (cherry, raspberry), smooth tannins, floral/herbal notes.
Notable Wines: Found as a blending grape in Chianti and Vino Nobile di Montepulciano.
Pairings: Charcuterie, roasted vegetables, light pasta dishes.



3. Canaiolo

Canaiolo is another important blending grape used in Tuscany, often alongside Sangiovese. It is known for contributing smoothness, roundness, and richness to wines. Canaiolo wines tend to have soft tannins and a fruity profile, with flavors of red berries, especially strawberry and raspberry. It also adds a touch of floral and spicy notes. Like Ciliegiolo, Canaiolo is often used to soften the more acidic and tannic qualities of Sangiovese, making the final wine more balanced and accessible.

Key Characteristics: Soft tannins, fruity (strawberry, raspberry), floral and spicy notes.
Notable Wines: Used in Chianti, Vino Nobile di Montepulciano, and other Tuscan reds.
Pairings: Pizza, grilled meats, pasta with herb-based sauces.