Governo Rosso Toscano — Conti Sani. This famous setting of the Italian countryside is rich in history and cultural
tradition and it’s the location where this wine Chianti Classico is born, perfect for any occasion.


Indicazione Geografica Tipica

Governo Toscano originates from a wine-making technique used in Tuscany a long time ago that we decided to re-create, adjusting it to the international consumers’ current taste.
Governo is a very traditional Tuscan wine making method, similar to the Ripasso method used in Veneto.

Area of origin:
Tuscany – vineyards situated on the hills of South Tuscany in
Maremma with vines that have a small yield per hectare.

Rosso Toscano IGT GOVERNO has a generous bouquet with a
fruity, floral flavour with hints of morello cherry and violet and a
dry, well balanced flavour.

Grape varieties:
Sangiovese Toscano and Canaiolo Nero.

Pedoclimatic environment:
Hilly areas with altitude not exceeding 700 metres.

Bright ruby red verging on garnet red when aged.

Gastronomic combinations:
This wine is a suitable accompaniment to risotto, pasta, game,
grilled meat and mature cheeses.

Serving temperature:
To be served at a temperature of 18°-20° C.

Wine-making process:
selected crushed Sangiovese and Canaiolo grapes, which have
been left to dry on the vines, are added towards the end of the
fermentation process into an already well-balanced Rosso Toscano
wine. This oenological practice called Governo gives the wine a
particular structure and refinement. In fact, the addition of these
overripe grapes leads to a further release of sweet, noble
polyphenols into the must-wine, an increase in the alcoholic
strength, 13,5%vol., and a remarkable increase in extracts,
glycerine and smoothness.
This second fermentation is carried out at controlled temperature
in order to prolong the time during which the grapes’ colouring
substance and flavour are released, to obtain a more fruity wine
with long-lasting organoleptic and taste characteristics. After the
second fermentation, Governo Rosso Toscano is decanted and
malolactic bacteria are added for the fermentation which will give
the wine an even better-balanced taste. Then, the wine is left to
improve on noble dregs, so that the degradation produced by the
yeasts will give the final product a smoother character.