This blend of 70% Sangiovese and 30% Merlot is manually harvested in late September, with a proportion of the grapes dried for 60 days before being added to the already fermented main batch. The Sangiovese and Merlot are vinified separately, with the final blend aged for three months in French oak barrels.
The result of this patient, labour-intensive approach is a densely coloured and flavoured wine that’s very approachable when young. Full, rich and creamy with lashings of sweet blackcurrant, black plum and dark cherry, with subtle wafts of garrigue, wild herbs and vanilla, the palate is smooth and long with sweet, melt-in-the-mouth tannins.
Governo is a winemaking technique known to go back to 14th century Tuscany whereby a proportion of the harvest is held back, partially dried and then added to the already fermenting first portion of the harvest. As well as adding depth, colour and alcohol, this re-fermentation process also helps stabilise the wine as well as reducing astringency in grapes like Sangiovese.
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