To make a Chianti “Tuscan-style governed,” during the harvest, a portion of the grapes—preferably the healthiest and most mature, usually Sangiovese rather than Canaiolo—must be picked early and left for six weeks on mats in the open air to dry. After being crushed, these grapes produce a must that is added to the wine that has just finished fermentation and consumed all its sugars, triggering a second fermentation that lasts until spring.

The resulting wine can be released for sale within the year following the harvest. Unlike the modern style of Chianti, which is characterized by full-bodied wines that evolve first in barrels and then in bottles to last for many years, this wine relies entirely on freshness, pleasantness, and the lively fruitiness of its flavor.