Terra di Confine, “Tuscan Governo” Technique

Terra di Confine was traditionally based on Montepulciano and Merlot harvested at maturity. In 2013 the process changed: a small share of Merlot was picked and fan-dried. The idea drew on governo all’uso toscano, in which must from selected dried grapes provokes a slow refermentation after racking. The concentrated portion is pressed and fermented, then added to wine that has completed primary fermentation. Historically, the resulting wine matured in a closed barrel until spring. The slow refermentation raises glycerol and gives a softer, rounder palate. Vitalonga’s interpretation was matured for 12 months in French oak and positioned as a new style for the estate wine.