Governo

Governo meaning in Tuscan wine

Governo is a traditional winemaking technique historically employed in Tuscany, particularly for Chianti production, involving the addition of partially dried grapes to wine that has completed or halted fermentation. The process begins with setting aside approximately 5-10% of the harvest, typically Sangiovese grapes, which are dried on mats or hung in well-ventilated areas for several weeks until they reach a semi-raisin state with concentrated sugars. These dried grapes, called uva passa, are then added to the main wine batch in late November or December, triggering a secondary fermentation known as rifermentazione. This technique serves multiple purposes: it restarts sluggish fermentation, increases alcohol content by 0.5-1%, adds glycerine for enhanced mouthfeel and body, and contributes additional color and tannins. The governo process also helps stabilize the wine naturally and can improve its aging potential. While widely practiced until the mid-20th century, modern winemaking technologies and changing regulations have made governo less common, though some traditional Chianti producers still employ this ancestral method to create wines with greater complexity and the characteristic soft, round texture associated with historical Tuscan winemaking.