Governo
A 14th-century Tuscan technique using dried grapes to restart fermentation.
Governo is a winemaking method that originated in Tuscany, reportedly during the 14th century, as a way to finish fermentation and make wine more stable. The technique works by setting aside some harvested grapes to partially dry. If the main batch’s fermentation slows down or risks getting stuck, these semi-dried grapes are added to the must. This gives the yeast a fresh supply of sugar, reviving the fermentation. The must can then be fermented all the way to dryness, or the process can be halted to leave more residual sugar in the wine.
This method was common in the Chianti regions until temperature-controlled fermentation tanks became available. From Tuscany, the practice spread to Marche and Umbria, where it is still used occasionally. In Marche, it is most often applied to wines made from the Verdicchio grape, helping to offset the grape’s natural bitterness and adding some sweetness and a slight fizz.
The benefits of Governo include encouraging not only a complete primary fermentation but also aiding malolactic fermentation, which helps stabilize the wine. For very acidic grapes like Sangiovese, the process softens some of the harshness and volatility. A side effect of the technique is increased carbon dioxide, giving the wine a slight fizziness, along with a higher alcohol content because the extra sugar is converted into alcohol by the yeast.
- Origin
- Tuscany
- Century of invention
- 14th century
- Primary grape associated in marche
- Verdicchio
- Regions where used
- Tuscany, Marche, Umbria
Lore & Background
The Governo technique was widely used in the Chianti zones until the advent of temperature-controlled fermentation tanks. From Tuscany, the practice spread to the Marche and Umbria regions, where it is sometimes used today. In the Marche, the technique is most often applied to wines made from the Verdicchio grape, where it helps counteract the grape's natural bitterness and adds some sweetness and frizzante qualities.
The process reportedly originated in the 14th century as a method to ensure complete fermentation and wine stability. By adding partially dried grapes to a slowing fermentation, winemakers could provide fresh sugar to yeast, allowing the fermentation to finish. This technique also aids in developing malolactic fermentation, which further stabilizes the wine.
For very acidic grapes like Sangiovese, Governo tempers some of the harshness and volatility in the wine. A by-product of the technique is an increase in carbon dioxide, giving the wine a slight fizziness, as well as increased alcohol content from the additional sugar converted by yeast.
Reader's Guide
Governo's significance lies in its historical role as a practical solution to stuck fermentation before modern temperature control. By using partially dried grapes as a sugar source, winemakers could reliably complete primary fermentation and encourage malolactic fermentation, both of which contribute to wine stability. The technique also imparts desirable characteristics: it softens the harshness of high-acid grapes like Sangiovese, adds residual sugar if fermentation is stopped early, and introduces a gentle frizzante quality from increased carbon dioxide. Although its use declined in Chianti with the advent of temperature-controlled fermentation tanks, Governo persists in parts of Marche and Umbria. In Marche, it is particularly valued for Verdicchio wines, where it mitigates the grape's natural bitterness and adds sweetness and effervescence. The legacy of Governo is thus twofold: it represents an early innovation in fermentation management and continues to shape regional wine styles in central Italy.
Did You Know?
- Governo was reportedly invented in Tuscany in the 14th century.
- The technique involves adding partially dried grapes to a slowing fermentation to provide yeast with new sugar.
- Governo can increase both the alcohol content and the carbon dioxide (fizziness) of the wine.
- In the Marche, Governo is most often used on wines made from the Verdicchio grape to counteract bitterness and add sweetness and frizzante qualities.
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