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Term (also Governo alla toscana) for the traditional procedure (German "leadership") especially in the Italian region Tuscany in the manufacture of the Chianti which is also in the Baron's original recipe Ricasoli (1809-1880) was given. Around 10% of the grapes are dried and only pressed at the end of November. The rot-resistant varieties are preferred Canaiolo Nero and Colorino, as Teinturiers also have a color-enhancing effect. Even during the fermentation the must is added to the large remainder of the already fermented wine in vats and thus one malolactic fermentation initiated. The wine is stored there until spring.

Most of the carbon dioxide comes out, the remaining part gives the wine a typical property, which is noticeable by a slight tingling while drinking. The procedure also Alcohol- and glycerol content slightly increased. With Chianti, the text "Governo all'uso del Chianti" must appear on the bottle label and this wine must be sold within one year. The technology was also in the past Brands with the DOC wines Verdicchio dei Castelli di Jesi and Verdicchio di Matelica common to the bitter To give crying more sweetness and liveliness. However, the method is used less and less with the Chianti. Some wineries use a modern form, in which dried grapes are added to the young wine and a second fermentation is initiated.

Similar effects are created by the two methods Doppio passo and Ripasso reached. Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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