The technique of governo was first developed by Chianti winemakers in the 14th century. This involves adding half-dried grapes to the must to stimulate the yeast with a fresh source of sugar that may keep the yeast active all through the fermentation process. Canaiolo's resistance to rotting while going through the partial drying process made it an ideal grape for this technique.
The technique of governo, developed by Chianti winemakers in the 14th century, involves adding half-dried grapes to the must to stimulate yeast with a fresh sugar source that keeps the yeast active throughout the fermentation process. Canaiolo's resistance to rotting during partial drying made it an ideal grape for this technique.