# Governo
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{{Short description|Winemaking technique}}
'''Governo''' is a [winemaking](/source/winemaking) technique reportedly invented in [Tuscany](/source/Tuscany_(wine)) in the 14th century to help complete [fermentation](/source/fermentation_(wine)) and [stabilize](/source/stabilize_(wine)) the wine. The technique involves saving a batch of [harvest](/source/harvest_(wine))ed grapes and allowing them to partially dry. If fermentation of the main batch starts to slow or appears to be nearing [stuck fermentation](/source/stuck_fermentation), the half dried grapes are added to the [must](/source/must) which then gives the [yeast](/source/yeast_(wine)) cells a new source of [sugar](/source/sugar_(wine)) to enliven the batch.[H. Johnson ''Vintage: The Story of Wine'' pg 415 Simon and Schuster 1989 {{ISBN|0-671-68702-6}}] From there, the must can be fermented [dry](/source/sweetness_of_wine) or stopped with the wine having a higher level of [residual sugar](/source/residual_sugar). The process was widely used in the [Chianti](/source/Chianti) zones until the advent of temperature controlled fermentation tanks. From Tuscany the technique spread to [Marche](/source/Marche) and [Umbria](/source/Umbria) where it is sometimes used today. In the Marche the technique is most often used on wines made from the [Verdicchio](/source/Verdicchio) grape to counteract the grape's natural bitterness and to add some sweetness and ''[frizzante](/source/frizzante)'' qualities.[J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 319 Oxford University Press 2006 {{ISBN|0-19-860990-6}}]
==Benefits==
The benefits of Governo is that it encourages not only fully completed primary fermentation but can also aid in the developing of [malolactic fermentation](/source/malolactic_fermentation) which can help stabilize the wine. With very [acidic](/source/acidic) grapes like [Sangiovese](/source/Sangiovese) this process will temper some of the harshness and volatility in the wine. A by-product of this technique is an increase in [carbon dioxide](/source/carbon_dioxide) or "fizziness" in the wine as well as increased [alcohol content](/source/alcohol_content) due to the added sugar that the yeast will convert into alcohol.