Canaiolo Nero is widespread above all in central Italy. In the past it was used as a complementary varietal to Sangiovese in order to soften and give color to Chianti wine. Until the eighteenth century it was the most cultivated grape for the production of red wine. The grapes are especially suitable for the recipe of "panello", a sweet focaccia typical of Gaiole in Chianti.

Pier de Crescenzi in the early 1300s, in the "Agriculture Treaty” referred to it as "Canajuola", "a beautiful grape and to be stored".

Production area: San Piero (micro zone Spaltenna Vigna del Masso)