Governo

Name (also governo alla toscana) for the traditional method (German: "Führung") used primarily in the Italian region of Tuscany in the production of Chianti, which was also specified in the original recipe of Baron Ricasoli (1809-1880). A small proportion of the grapes are dried (around 10%) and only pressed at the end of November. Preference is given to the rot-resistant Canaiolo Nero and Colorino varieties, which also have a colour-enhancing effect as teinturiers.

During fermentation, the must is added to the rest of the already fermented wine in vats to initiate malolactic fermentation. The wine is stored there until spring. Most of the carbon dioxide is released, while the remaining carbon dioxide gives the wine a typical characteristic that is noticeable through a slight tingling sensation when drinking. The process also slightly increases the alcohol and glycerine content.

Governo - Flasche und Etikett

Labelling

In the case of Chianti, the text "Governo all'uso Toscano" must appear on the bottle label and the wine must be marketed within one year. The Governo technique was also used in the past in the Marche region for the DOC wines Verdicchio dei Castelli di Jesi and Verdicchio di Matelica to give the bitter wines more sweetness and effervescence. However, this process is being used less and less for Chianti. Some wineries use a modern form in which dried grapes are added to the young wine to initiate a second fermentation. Similar effects are achieved by the two methods Doppio passo and Ripasso.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), distillation (distillates), spirits (types), winemaking (wines and wine types) and wine law (wine law issues). All work and aids in the vineyard during the vegetation cycle are listed under vineyard care.

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Governo

Labelling

Further information

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