Governo

Name (leadership or power, also governo alla toscana) for the traditional method of making chianti, especially in the Italian region of Tuscany. This was also specified in the original recipe of Baron Ricasoli (1809-1880). A small proportion of the grapes are dried (10%) and only pressed at the end of November. The rot-resistant Canaiolo Nero and Colorino varieties are preferred, which also have a colour-enhancing effect as teinturiers.

Governo - Flasche und Etikett

Adding during fermentation

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

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Adding during fermentation

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Adding during fermentation

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