Canaiolo Nero

Also known as Canaiola, Cagnina, Uva Canina.

A black-skinned Tuscan native, once the dominant grape of the Chianti hills through the 18th century, prized for softening Sangiovese's tannins the way Merlot softens Cabernet Sauvignon in Bordeaux. Its plantings declined sharply by the late 19th century as Sangiovese came to dominate Chianti blends, and today it survives mainly as a minor blending component in Chianti-family and Vino Nobile di Montepulciano wines.

A distinguishing trait is its resistance to rot while drying, which historically made it well suited to the governo technique (adding partially-dried, still-fermenting must to finished wine) used to stabilize young Chianti.