The Governo Method
The Governo Method is a very traditional, though now little seen practice in Tuscan winemaking, particularly traditional in Chianti Classico. Similar to the ripasso method used to create Amarone, harvested grapes are dried in the warm Tuscan sun for a few weeks. The dried grapes create a luxurious and concentrated juice that adds complexity and richness to the wine. The secondary (malolactic) fermentation that consequently occurs lends a softness to the typically acidic Sangiovese grapes and the drying adds an extra oomph and flavor profile to the sometimes light Canaiolo grapes. Sandro Caramelli of Fattoria La Ripa is a traditionalist and continues to use the Governo Method in his winemaking. The result is powerful, old world Chianti Classico and Chianti Classico Riserva with a hint of the rich raisin characteristic. If you are a fan of Amarone and Valpolicella, the Fattoria La Ripa Chiantis are a must-try.