In Tuscany

Ampelographers believe that Canaiolo is most likely native to Central Italy and perhaps to the Tuscany region. It was a widely planted variety in the Chianti region and most likely was the dominant grape variety in Chianti blends throughout the 18th century. The writings of Italian writer Cosimo Villifranchi noted the grape's popularity and that it was often blended with Sangiovese, Mammolo and Marzemino. Part of Canaiolo's success in the region may have been its affinity for the governo winemaking technique that was used to ensure complete fermentation. At the time various wine faults would plague unstable Chiantis because they were not able to fully complete fermentation and yeast cells would remain active in the wine. The lack of full fermentation was partly due to cooler temperatures following harvest that stuns the yeast and prohibits activity prior to technological advances in temperature control fermentation vessel. The technique of governo was first developed by Chianti winemakers in the 14th century. This involves adding half dried grapes to the must to stimulate the yeast with a fresh source of sugar that may keep the yeast active all the through the fermentation process. Canaiolo's resistance to rotting while going through the partial drying process made it an ideal grape for this technique.

In the 19th century, the Baron Bettino Ricasoli created the modern Chianti recipe that was predominantly Sangiovese with Canaiolo added for it fruitiness and ability to soften the tannins of Sangiovese. Wine expert Hugh Johnson has noted that the relationship between Sangiovese and Canaiolo has some parallels to how Cabernet Sauvignon is softened by the fruit of Merlot in the traditional Bordeaux style blend. The rise in prominence of Sangiovese herald the decline of Canaiolo as more winemakers rushed to plant more Sangiovese. Outside of Chianti, Canaiolo role in the Sangiovese based on Vino Nobile di Montepulciano was also declining though it was never as prominent as it once was in Chianti. The phylloxera devastation at the end of the 19th century highlighted the unique difficulties that Canaiolo has with grafting as many plantings on new American rootstock failed to take.

Today there are a few vineyards in the Chianti Classico region specializing in Canaiolo, two of them being the family estates of Bettino Ricasoli in Brolio and Gaiole in Chianti as well as a scattering of vineyards in Barberino Val d'Elsa. There are renewed efforts and research in clonal selections to revive the variety in Tuscany.

Other regions

Outside of Tuscany, Canaiolo is also found throughout central Italy with significant plantings in Lazio, Marche and Sardegna. Though there are efforts in Tuscany to revive the variety, plantings throughout the country continue to drop and fell under 7,410 acres (3,000 hectares) in 2006.

Canaiolo Bianco

A white sub-variety exist, known as Canaiolo Bianco, which is a permitted grape variety in the Umbrian wine region of Orvieto where is known as Drupeggio. In recent years plantings have been declining.