Governo is awinemaking technique reportedly invented inTuscany in the 14th century to help completefermentation andstabilize the wine. The technique involves saving a batch ofharvested grapes and allowing them to partially dry. If fermentation of the main batch starts to slow or appears to be nearingstuck fermentation, the half dried grapes are added to themust which then gives theyeast cells a new source ofsugar to enliven the batch.[1] From there, the must can be fermenteddry or stopped with the wine having a higher level ofresidual sugar. The process was widely used in theChianti zones until the advent of temperature controlled fermentation tanks. From Tuscany the technique spread toMarche andUmbria where it is sometimes used today. In the Marche the technique is most often used on wines made from theVerdicchio grape to counteract the grape's natural bitterness and to add some sweetness andfrizzante qualities.[2]
The benefits of Governo is that it encourages not only fully completed primary fermentation but can also aid in the developing ofmalolactic fermentation which can help stabilize the wine. With veryacidic grapes likeSangiovese this process will temper some of the harshness and volatility in the wine. A by-product of this technique is an increase incarbon dioxide or "fizziness" in the wine as well as increasedalcohol content due to the added sugar that the yeast will convert into alcohol.[2]