Cannaiolo Nero is an Italian red grape variety used predominantly to blend in Tuscany. Once famous, it now is mainly used to help soften Sangiovese in areas such as Chianti Classico and Vino Nobile di Montepuliciano DOCG.
Cannaiolo Nero has always played a role in the production of Chianti. In the 18th century it was used in much greater quantities and is thought to have been preferred over Sangiovese at times. It gradually fell out favour after the spread of Phylloxera as it didn't take well to being grafted on to American rootstocks.
