Canaiolo nero is still widespread both in the Chianti area and in other Tuscan provinces and is present to a lesser extent in some bordering regions such as Marche, Lazio, Umbria and Liguria. Vinified in purity, Canaiolo gives a wine of intense ruby ​​red color, elegant, with floral notes and good minerality. On the palate it is full-bodied, soft and velvety. Due to its predisposition to be vinified in blends, especially with Sangiovese, it is often found in the DOC and DOCG specifications of many important red wines of Tuscany, such as Chianti, Chianti Classico, Vino Nobile di Montepulciano.