SUPER TUSCAN IGT "Governo all'Uso Toscano" (GITAL0021)

Available for orders in the following states:
- Florida 


750.00 ML


Red Premium




San Giovese, Merlot, Cabernet Sauvignon




Super Tuscan IGT, Chianti


Tuscany, Chianti

Alchol Content

13.5 %
This product has a minimum quantity of 6 and sold by 6

Rosso rubino profondo / Deep ruby red.

Elegant and fine bouquet of red berries with a delicate vanilla finish.

Full bodied red wine, rich and creamy,
with bold tannins and a long, lightly spiced finish

The wine well pair with beef
and game, aged cheese and rich pasta dishes

Available for order form November 2018 ( Just for Florida orders)


What a tasting experience !
A Super Tuscan ( Bordeaux style cut with Sangiovese- the base wine for Chianti – with 70% Sangiovese, 20& Merlot, 10% Cabernet Sauvignon) , made with an ancient winemaking technique named “Governo at the Tuscany habit” , used more than 100 years ago by the Tuscan ancestors for the finest wines. Part of the grapes are dried naturally in the sun and added in the second refermentation, with an idea that recalls the Amarone wine making style. Beautiful dark ruby red, compact, scent and aroma enriched by the aging in barrique, fruity. Hints of black cherry jam, violet, spice, black pepper. Great balance between tannins and alcohol, structured body, harmonic, but also easy easy to drink. A real new wine and a full immersion in the Tuscany hills as they were 100 years ago? In the disciplinaries of the Chianti and Chianti Classico there is explicit mention of “Governo all’Uso Toscano”.

It was the Baron Bettino Ricasoli, from 1834 to 1837, who disseminated the composition he thought was best for obtaining a sparkling red wine that was enjoyable and ready to drink which would then become the basis of composition of the official Chianti wine: 70% of Sangiovese (local name for the Sangiovese), 15% of Canaiolo, 15% of Malvasia; and the application of the practice of the “governo all’uso Toscano”.

To obtain a ruled Chianti in time of harvest one must take the healthiest and most mature part of the grapes, better Sangiovese than Canaiolo, collect it in advance and leave the bunches for six weeks, placed on tresilles in the open air so that they dry. Pressed, these grapes produce a must that added to the wine that has just fermented and burned all the sugars causes a second fermentation, prolonged until Spring. The wine that is obtained can be marketed within one year, and differently than the modern Chianti school’s full-bodied wines that evolve first in barrels and then in bottles, it is a wine that exploits freshness, pleasantness, vivacity of the fruit.

Mario Soldati (Torino 1906 – Tellaro 1999) in his “Vino al vino” provides a detailed description also through the words of Pier Giovanni Garoglio (Firenze 1900 – Firenze 1982), famous chemist and “global authority in the field of oenology. Garoglio says: “Before the harvest it is custom to collect the ‘chosen’, those grapes that will be needed for the ruling… these grapes, largely made up by Sangiovese, Canaiolo and Colorino, are taken to locations set up for conservation, where they either are placed on trestles or reeds, or otherwise hung to iron hooks that form a sort of chain from ceiling to floor.” Turning to the actual harvest. “Some still press the grapes in open field in tubs, and then bring the must in wine vaults: this operation is anyways completed in the cellar with de-stemmer and crusher machines. The fermentation was done in open tanks, in wood or brick, with daily punching down. The temperature of the cellar should always be constant. The use of sulfiting and of the seeding of selected enzymes is very common. The “turbulent fermentation” lasts one week, more or less, and then one proceeds to the racking and pressing of the pomace; after, the product is usually placed in barrels, where the slow fermentation occurs, lasting until November, month in which the ruling is practiced, which consists in the “re-fermentation” caused by an addition of a certain quantity of must and dried skins (from 3 to 10%): an addition to the wine after racking and after the first fermentation…”. This practice of the “Governo” “is primarily applied for wines that do not have to undergo prolonged aging. It is true that Villafranchi in his Tecnologia Toscana (1773) and in a passage cited by the same Garoglio, already describes the Governo in the same way and with almost the same words. However, it is my opinion (for what it is worth as an amateur in this field) that the Governo, from Ricasoli onwards, has been increasingly applied exactly to meet the growing demand on the market.

“Governo all’uso Toscano” is an ancient recovered technique which consists in wine re-fermentation with some dried grapes in additional. Aged for three months in barrique, this wine is smooth, persistent and delicately spicy, with notes of red berry fruits and a pleasant scent of vanilla

Color: Deep ruby red
Smell: Elegant and fine bouquet of red berries with a delicate vanilla finish
Taste: Full bodied red wine, rich and creamy, with bold tannins and a long, lightly spiced finish


The wine well pair with beef and game, aged cheese and rich pastry


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