Governo All'uso Toscano Igt 2016 Vintage History

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Governo All'uso Toscano Igt 2016 Vintage History

GOVERNO ALL’USO TOSCANO IGT 2016 HISTORY VINTAGE Governo all’Uso Toscano is a method which 2016 was a generally normal year, without has been used to make Tuscan wine in the health issues for the vineyards. We experi- Chianti area in particular, since the 19th and enced a lack of rain in late July during ve- the beginning of the 20th century. Decid- raison, but the drought was relieved by rain ing to bring back the Governo method at in late August and early September. Steady San Leonino, in order to recover an ancient warm weather without peaks of excessive technique and adding an innovative touch to heat in the final month maintained the bal- the original methd for a fresh, fruity, soft but ance and helped the grapes to ripen per- at the same time austere and elegant san- fectly without over-maturation. The summer giovese. The Governo winemaking technique was excellent overall, with little rain and high is a peasant technique, a demonstration of temperatures in July and August, but above popular wisdom, with roots in problems in all, marked temperature variation at night, selling or rather bartering part of the wine which should translate to wines with high beginning in the spring after the harvest, quality aromas and acidity. 2016 was of an when the wines of the area are not normally extremely high standard of quality, which will ready yet. particularly enhance the characteristic fea- tures of the sangiovese grape: rich extract, REGION anthocyans, polyphenols and unique, highly All’Uso Toscano, Tuscany, Italy focused varietal aromas. VARIETAL TASTING NOTES 100% Sangiovese Intense notes of ripe cassis, cherry, licorice, cedar and spiced oak dominate on both the WINEMAKING nose and palate. “Governare” means adding slightly raisined grapes (once Trebbiano, now Sangiovese) TECHNICAL INFORMATION to the first new wine of the just completed pH: 3.47 harvest. The addition triggers off a second Total Acidity: 5.09 slow fermentation in 90 hl barrles, which Residual Sugar: 4.0 continues until the following Spring. It is a Alcohol: 14% process which increases glycerine levels and Production: 6,000 cases thus softens and rounds out the wine without Ageing Potential: 3 years affecting its austerity and elegance. 48 Harbor Park Drive, Suite D . Port Washington, New York . 11050 . (516) 918.6239.

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