The thin-skinned Sangiovese is the main red grape of Tuscany and is, alongside Nebbiolo and Aglianico, one of the great indigenous red grapes of Italy. Typically, Sangiovese wines are light in color, naturally high in acidity, firmly tannic, and medium- to full-bodied. Sour cherry notes and herbal undertones are common. When aged, Sangiovese traditionally spends time in large European—often Slavonian—casks, but modern wines are just as likely to be aged in new barriques, which infuse both flavor and texture into the wines. In appellations where blending is allowed, grapes such as Cabernet Sauvignon or the local Colorino are sometimes used to add color and power to Sangiovese, whereas the Canaiolo grape historically softened Sangiovese's hard attack.