||canajolo bianco, caccione,primaticcio bianco, uva vecchia, colombano, dumpeccio, trupeccio, caccinella , drupeggio
||Originally from Tuscany, particularly in central and southern-central areas.
||Cited by Wales already in 1817, where it suggests the use of liqueur and alcoholic beverages; (1870), Marzotto (1925), Racah (1932), and De Astis (1937), and also a number of ampelographers, such as Di Rovasenda (1877), Marzotto (1925).
||Leaf: orbicular but sometimes almost pentagonal, medium in size, trilobata or quinquelobata, with lobes more or less deep, with pectoral breast V wide with tooth; Lateral veins above V narrow to more or less parallel edges; Lower lateral sinuses, when present, also narrow V; Flat flap, often on wavy or bulging surface, flat lobbies; Corner at the top of the nearly straight rectangular lobes, top of the glaze of dark green, medium bright and green ribs; Arachnoid gray page with light greenish gray color, with very green green ribbed ribs; Ribs of 1st, 2nd and 3rd order protruding; Very pronounced side edges, irregular, broad convex.
Bunch: Medium size (12-16 cm long), medium-sized, almost pyramidal winged wing with one or two wings, medium-sized herbaceous peduncle.
Acino: medium, small (diameter 8-12 mm), spheroid, of regular shape; Slightly persistent navel; Fairly pruinous skin of greenish-white, thick; Juicy flesh of neutral flavor; Long, green pedicels, evident green look; Short brush.
||The wine obtained from the white canaiolo grape is of straw yellow color. On the palate it is fresh, floral, light.
||Resistance to adversity: ordinary vermin parasites have a normal resistance; Resists drought; If prolonged rains take place, in the worst exposures it shrinks.