Canaiolo is a black-skinned wine grape variety that was a main component of the Chianti blend in Italy until the late 19th century. Today, it is mostly grown in Tuscany and used as a blending grape in a variety of Sangiovese-based wines. While not commonly found as a varietal wine, interest in Canaiolo is increasing due to its ability to produce soft and mellow wines with elegant aromatics and gentle tannins. In the past, Canaiolo was extensively planted in Tuscany, Lazio, Marche, and Sardinia but its popularity decreased due to its resistance to grafting to American rootstock. Despite this, Canaiolo has played an important role in the development of the Chianti wine industry. Canaiolo's strength is its ability to dry without rotting, which helped winemakers in the region save their harvest in the past, before the use of temperature-controlled fermentation.