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About This GigapanToggle
- Taken by
- Vittorio Ghelfi
- Explore score
- 0.33 Gigapixels
- Date added
- Jul 26, 2013
- Date taken
www.travaglinigattinara.it/en Will open in a new tab or window Will open in a new tab or window/
Located in the heart of Gattinara, Travaglini was established in the 1920s by Clemente Travaglini.
In 1958 Arturo Travaglini followed in his father’s footsteps and took over the helm at the winery.
The family’s passion and commitment to winemaking has not diminished through the generations; Cinzia Travaglini, great granddaughter of Clemente, manages day-to-day operations at winery. Her husband Massimo Collauto is the chief winemaker, a role he inherited from his late father
in-law and beloved mentor, Giancarlo Travaglini.
Throughout the years, Travaglini has established itself in Gattinara as the most esteemed producer of traditional, limited-production wines from the Nebbiolo grape.
Travaglini wines illustrate the full range of expressions Nebbiolo can achieve.
“Gattinara DOCG” has great structure and longevity, while “Nebbiolo DOC Coste delle Sesia” is young, fruity and easy to drink.
Travaglini owns 59 hectares of land in Gattinara, 44 of which are planted with vines. Nebbiolo, or Spanna as it is locally known, is the main grape cultivated and the vines are between 6 and 45 years old.
A small parcel is dedicated to Vespolina and Uva Rara, two native varieties used in the production of “Cinzia” wine. In order to achieve the best results, all vines are planted facing south and southwest and trained using the Guyot trellis method.
Planting density varies according to vine age, with the older plants at 3,500 vines per hectare and the younger plants at 5,000 vines per hectare.
The Nebbiolo grape is unanimously considered among the most noble in Italy and abroad, particularly for achieving an austere wine capable of long aging.
In Travaglini wines you can find the essence of the land and its traditions combined with technique and experience.
In order to obtain wines of great quality, careful work is done first in the vineyard to achieve perfectly healthy and balanced grapes.
During vinification, fermentation takes place in stainless steel tanks at controlled temperatures, to preserve the aromatic profile of the grapes.
The required aging and fining is completed in the traditional manner, in two stages: first in large Slovenian oak barrels, followed by a shorter period of time in smaller oak barrels.
By enhancing the natural unique attributes of the wine and creating a product that entices, Travaglini provides an inside perspective on the territory and winemaking culture of northern Piedmont.