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.