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Designation (also Governo alla toscana) for the traditional method (German "Führung") especially in the Italian region of Tuscany for the production of Chiantis, which was also given in the original recipe of Baron Ricasoli (1809-1880). About 10% of the grapes are dried and only pressed at the end of November. Preferred are the rot-resistant varieties Canaiolo Nero and Colorino, which as complexion enhancers also have a colour-enhancing effect. Still during fermentation, the must is added to the large remainder of the already fermented wine in vats, thus initiating a malolactic fermentation. The wine is stored there until spring.

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The world's largest Lexicon of wine terms.

26,266 Keywords · 46,869 Synonyms · 5,322 Translations · 31,599 Pronunciations · 193,636 Cross-references
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