|Villa Travignoli 2015 Chianti Rufina DOCG||Login||—||In Stock|
Villa Travignoli is situated in the northeastern part of the Chianti production zone, 25 kilometers east of Florence at the meeting of the Arno and Sieve rivers. Travignoli, a name which literally means “Tra Vignoli” (between the vineyards) is located in the middle of Frescobaldi’s Nipozzano vineyard, in the Chianti Rufina region, where it enjoys a southern exposure, calcareous soils and an altitude ranging from 250 to 400 meters above sea level. There is documented evidence that wine was first produced there in the 5th century BC by the Etruscans who called it "Nectar of the Gods." Count Busi and his family acquired the estate in the 1800’s. The family cultivates 70 hectares of the 90-hectare estate, primarily focusing on Sangiovese but also including Cabernet Sauvignon, Merlot and Chardonnay.
Until the son, Giovanni Busi, graduated from the prestigious oenology school of Conegliano in 1979, the estate sold almost all of its production to private clients in demijohns. With the expert consultation of Giacomo Tachis, one of the most respected enologist in Italy, Giovanni began to bottle the wine of Travignoli. High acidity and tannins have always been characteristic of Rufina wines. Some are so big and tannic as to be harsh when young and slow in their development as riservas. The wine of Travignoli, however, due to Busi’s vinification methods, are more approachable than most, showing a subtle fruitiness against a strong tannin-acid backbone even when fairly young. His Riservas do not lack any of the structure or power one would expect from a Rufina wine and yet there is a pleasant honesty full of substance and fruit.
For the Busi family, tradition and innovation are the key ingredients to crafting superb wine. The process of fermentation and vinification of the grapes takes place in steel tanks that preserve the freshness of both white and red wines. The 16th century cellar, with its vaulted ceiling, not only preserves the wine in ideal conditions but also maintains a link with age-old tradition. Wooden barrels are used for aging the reserve wines. The grapes used for Vin Santo (Trebbiano and Malvasia) are left to dry naturally before being processed using traditional methods, and are then aged for five years in small kegs. Travignoli's cellars yield 400,000 bottles per year, the majority of which are Chianti Rufina: a soft, fragrant red that is put on the market a year after harvest.