Governo is a winemaking technique reportedly invented in Tuscany in the 14th century to help complete fermentation and stabilize the wine. e technique involves saving a batch of harvested grapes and allowing them to partially dry at controlled temperature of 15C and about 75% of umidity. If fermentation of the main batch starts to slow or appears to be nearing stuck fermentation, the half dried grapes are added to the must which then gives the yeast cells a new source of sugar to enliven the batch.From there, the must will be fermented with the wine having a higher level of residual sugar - about 15/18g/l. Intense ruby red color. The perfume is full and reminiscent of cherry and raspberry; in the mouth it is balanced with hints of ripe red fruits. The tannins are silky and soft. Ideal with beef, pasta and cheeses.
