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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.

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The world's largest Lexicon of wine terms.

26,424 Keywords · 47,030 Synonyms · 5,321 Translations · 31,757 Pronunciations · 207,499 Cross-references
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