governo
[goh-VEHR-noh]
A VINIFICATION technique used in Italy's TUSCANY area (primarily CHIANTI) whereby the MUST from grapes previously set aside to dry and shrivel is added to the already-fermented wine. This causes a SECONDARY FERMENTATION, creating wines that are SOFTER, higher in ALCOHOL, more deeply colored, and, sometimes, slightly FRIZZANTE. Although not practiced much anymore, some producers desirous of a smooth-drinking wine still use this technique. The more common practice, however, is to use a GRAPE CONCENTRATE instead of semidried grapes.
Related Links:
vinification, Tuscany, must weight, secondary fermentation, grape concentrate
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.
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