Driven by a passion for exceptional Nebbiolo, the Travagli family has been producing remarkable, limited-production wines from their eponymous estate in Gattinara for four generations. Gattinara plays an important role in Italian viticulture, but until a couple decades after the turn of the century, this beautiful region of Alto Piemonte was nearly forgotten. A winemaking region older than Barolo, Gattinara covered almost 600 hectares (1483 acres) by the end of the 1800’s, making it one of the largest in Northern Europe. The phylloxera plague, coupled with a devastating hail storm in 1905, completely destroyed the region and wine production in Gattinara was abandoned. Fortunately, Clemente Travaglini recognized the potential in this mountainous region and established his winery here in the 1920s. His passion for Nebbiolo helped raise the profile of Gattinara, a commitment that has been carried on through the generations. The family implemented major changes in the winery and vineyards, pioneering research into improved methods of viticulture, such as high density planting (5,000/HA) and 100% hand-harvesting.TERROIR & VINTAGE NOTES
The Travaglini family owns approximately 146 acres of vineyards; about 109 of which are dedicated to vines, primarily Nebbiolo. A small portion is planted to native varieties Vespolina and Uva Rara. The family’s vineyard holdings represent almost 59% of total Gattinara DOCG.
This small appellation lies in the rocky foothills of the Monte Rosa range, where ventilating winds blow down from the nearby Alps. Soils are rocky and rich in iron, imparting a reddish color on the earth. Its northern, mountainous location experiences a continental climate, with very cold, snowy winters and warm, sunny summers.WINEMAKING
Grapes are dried on mats for 100 days prior to fermentation.AGING
It is aged for three years in large Slavonian oak casks. Further refinement in bottle for 10 months.TASTING NOTES
Intense garnet red color. On the nose, complex aromas of red fruits, spice and light balsamic notes. In terms of the palate, a firm structure with well-balanced minerality and intense flavors of ripe fruits. Ideally served at 64 º to 68º F. Outstanding with red meat dishes, aged cheeses and chocolate.WINEMAKER