Governo is a winemaking technique reportedly invented in Tuscany in the 14th century to help complete fermentation and stabilize the wine. The technique involves saving a batch of harvested grapes and allowing them to partially dry at controlled temperature and umidity. The dried grapes are added after the consumption of alcoholic fermentation, the small amount of sugar added with this typical procedure favors the resumption of fermentation and the exhaustion of fermentation giving the wine a sugar of 5/7 g/l, a greater fruity of dried grapes, greater fragrance and liveliness. 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.
