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Name (also Governo alla toscana) for the traditional process (German "leadership"), especially in the Italian region Tuscany in the production of the Chianti also in the original recipe of the Baron Ricasoli (1809-1880) was given. About 10% of the grapes are dried and pressed until the end of November. Preference is given to the rot-resistant varieties Canaiolo Nero and Colorino, as Teinturiers also color-enhancing effect. Still during the fermentation the must is added to the great remainder of the already fermented wine in vats and thus one malolactic fermentation initiated. There the wine is stored until spring.

The majority of the carbonic acid comes out, the remaining part gives the wine a typical feature, which is noticeable by a slight tingle when drinking. By the method is also the Alcohol- and glycerol content slightly increased. For Chianti, the text "Governo all'uso del Chianti" must appear on an application on the bottle label and this wine must be sold within one year. The technique used to be in Brands with the DOC wines Verdicchio dei Castelli di Jesi and Verdicchio di Matelica in use to the bitter Cry more sweetness and liveliness. However, the method is used increasingly less frequently in Chianti. Individual wineries use a modern form in which dried grapes are added to the young wine and a second fermentation is initiated.

Similar effects are achieved by the two methods Doppio passo and Ripasso reached. Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,

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