85% sangiovese, 15% additional varieties (merlot, cabernet sauvigon, petit verdot)

Castellina in Chianti

Clay rich in the polygenic conglomerates of Chianti Classico

Spurred cordon

5000 vines per hectare

75 quintals per hectare

20 years

Governo entails adding slightly dried grapes (Trebbiano in the past, now Sangiovese) to the first fresh wine of the vintage that has just ended. This addition sets off a slow second fermentation, in 90-hectoliter barrels, which lasts until the following spring. This process increases the content of glycerol, a factor that gives the wine a plusher and rounder flavour, while maintaining austerity and elegance.

In concrete vats for 6 months

3 months

Alcohol content 14% - Total acidity 5,1 g/l - pH 3,5

This fresh, pleasant wine is food flexible, especially good with cheese and cured meats, Lampredotto (Tuscan street food) and Porchetta.

0,75 L - 1,5 L