In red into stainless steel tanks. Selected crushed Sangiovese grapes, which had been left to dry on the vines, are added towards the end of the fermentation process into a well-balanced Governo IGT Toscano wine. This oenological practice called “Governo” gives to the wine a particular structure and refinement. In fact, the addition of these over ripe grapes leads to a further release of sweet, noble polyphenols into the must/wine, and increase in the alcoholic strength, 13.5%by vol., and a remarkable increase in extracts, glycerin and smoothness. This second fermentation is carried out at controlled temperature in order to prolong the time during which the grapes coloring substance and flavor are released, to obtain a fruitier wine with long lasting organoleptic and taste characteristics. After the second fermentation, Rosso Toscano Governo is decanted and malolactic bacteria are added for the fermentation, which will give the wine an even better-balanced taste. Then, the wine is left to improve on noble dregs, so that the degradation produced by the yeasts will give the final product a smoother character.