500 BC

This date marks the creation of ancient Etruscan stele unearthed at Travignoli that depicts a lavish wine banquet. Wine formed an important part of Etruscan daily rituals and spiritual beliefs, and the Etruscans were noted for their wine cultivation; historians believe that they even experimented with grafting and hybrid techniques.

1100

Vallembrosan records describe vineyards already under cultivation at the site of Travignoli in 28/11/1100.

1473

Travignoli is left to the Florentine hospital Santa Maria Nuova in the will of its proprietor, a widow named Aloisia, along with three nearby farms.

1607

The hospital director of Santa Maria Nuova, Barnaba degli Oddi, describes Villa Travignoli as the most important of the hospital properties. At this point, Travignoli boasts 11 small farms and two oil mills, as well as granaries and enormous cellars.

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1800

The villa complex is owned by the Fiaschi family but, after the marriage between Sofia Cuccoli Fiaschi and Count Francesco Busi, Villa Travignoli becomes part of the Busi estate.

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1924

Count Clemente Busi garners a gold medal for Travignoli at Rome's international wine exhibition for the superb quality of its Chianti wine. In 1927 Clemente Busi becomes one of the founders of the Chianti Putto Consortium.

1960

Giampiero Busi transforms the company from sharecropping to owner cultivation, modernising the cellars and introducing new technology to vineyard production.

2011

Today Travignoli is run by Giovanni Busi. The Busi family receives the "Italia 150" award from the Unioncamere Nazionale (Italian Chamber of Commerce). This award recognises Travignoli's success and longevity as one of the 150 most antique enterprises in Italy.

Villa Travignoli is situated in the north-east of the Chianti production area in the idyllic region of Tuscany, 25 kilometres east of Florence at the meeting of the Arno and Sieve rivers. Chianti is one of Italy's most famous wines and is classified into different denominations depending on the area in which it is produced. Travignoli is situated in the Chianti Rufina region, where it enjoys a southern exposure, calcareous soils and an altitude ranging from 250 to 400 metres above sea level. This means that the sun shines on the vineyards for the entire day, facilitating the ripening of the crops and protecting them from stagnantation and damp. Furthermore, its proximity to the Appenine mountains assures optimal refridgeration and ventilation during hot summer nights. We cultivate 70 hectares of specialised vineyards on our 90-hectare estate, primarily focusing on Sangiovese but also including Cabernet Sauvignon, Merlot and Chardonney.

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 #ffffff (Chardonney) and red wines (Sangiovese). Our 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 our reserve wines while barriques are used for maturing and finishing our Calice del Conte I.G.T., crafted from Merlot and Cabernet Sauvignon. 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. Our wine is widely exported throughout the world to the United States, Canada, Germany, Holland, Belgium, Switzerland, Austria, Denmark, Norway, South Africa, Australia, Japan, China and Russia.

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 #ffffff (Chardonney) and red wines (Sangiovese). Our 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 our reserve wines while barriques are used for maturing and finishing our Calice del Conte I.G.T., crafted from Merlot and Cabernet Sauvignon. 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. Our wine is widely exported throughout the world to the United States, Canada, Germany, Holland, Belgium, Switzerland, Austria, Denmark, Norway, South Africa, Australia, Japan, China and Russia.

READ THE CHARACTERISTICS

VIEW THE BOTTLE

GOVERNO CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: first half of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days. After racking, some grapes dried on bamboo panel are added to the wine in stainless steel. After fermentation the wine is put into wooden barrels.
Maturation: 9 months in oak barrels.
Ageing potential: 15/20 years.
Sensory characteristics
Appearance: ruby-red in colour.
Aroma: enveloping, flavours of red ripe fruits, excellent persistence.
Flavour: again comes out the red fruits flavours with a little touch of different spices at the end, good persistence and very pleasent.
Accompaniments: well-suited to savoury and red meat dishes, particularly grilled meats.
Serving temperature: 19/20°C.

VILLA TRAVIGNOLI

VILLA TRAVIGNOLI CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Maturation: six months in wood and six months in stainless steel.
Ageing potential: 10/15 years.

Sensory characteristics
Appearance: ruby-red in colour.
Aroma: clean, floral notes.
Flavour: well structured and harmonic on the palate; easy drinking with a soft and lingering finish.
Accompaniments: adapts well to both light and more substantial dishes.
Serving temperature: 18/19°C.

Data analysis
Alcohol: 13%vol.
Total acidity: 5,00.
Dry extract: 28,00.
Total polyphenols: 2800.

VILLA TRAVIGNOLI

TEGOLAIA RISERVA CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: first half of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barrels.
Maturation: 20 months in oak barrels.
Ageing potential: 15/20 years.

Sensory characteristics
Appearance: ruby-red in colour.
Aroma: enveloping, savoury with excellent persistence.
Flavour: round and balanced with robust personality.
Accompaniments: well-suited to savoury and red meat dishes, particularly grilled meats.
Serving temperature: 19/20°C.

Data analysis
Alcohol: 13,5%vol.
Total acidity: 5,00.
Dry extract: 30,00.
Total polyphenols: 3100.

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TEGOLAIA RISERVA

BUSI CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Maturation: six months in wood and six months in stainless steel.
Ageing potential: 10/15 years.

Sensory characteristics
Appearance: ruby-red in colour.
Aroma: clean, floral notes.
Flavour: well structured and harmonic on the palate; easy drinking with a soft and lingering finish.
Accompaniments: adapts well to both light and more substantial dishes.
Serving temperature: 18/19°C.

Data analysis
Alcohol: 13%vol.
Total acidity: 5,00.
Dry extract: 28,00.
Total polyphenols: 2800.

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BUSI

BUSI RISERVA CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: first half of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barrels.
Maturation: 20 months in oak barrels.
Ageing potential: 15/20 years.

Sensory characteristics
Appearance: ruby-red in colour.
Aroma: enveloping, savoury with excellent persistence.
Flavour: round and balanced with robust personality.
Accompaniments: well-suited to savoury and red meat dishes, particularly grilled meats.
Serving temperature: 19/20°C.

Data analysis
Alcohol: 13,5%vol.
Total acidity: 5,00.
Dry extract: 30,00.
Total polyphenols: 3100.

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BUSI RISERVA

BORGO SANTA FIORA CHIANTI D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (24/26°C) for 10 days before racking and malolactic fermentation in stainless steel.
Maturation: 3 months in stainsteel tanks.
Ageing potential: 10 years.
Sensory characteristics Appearance: ruby-red in colour, with a white disc and a great limpidity.
Aroma: red fruits perfumes, such as blacberry and raspberry with an intense floreal bouquet.
Flavour: wine with soft tannins but existant, a great acidity and very balanced in mouth typical of the area. We can still find red fruits and floreal aromas.
Accompaniments: perfect with fresh dishes, such as salads or appetizers, but very good also for pasta or white meats.
Serving temperature: 17°C.
Data analysis
Alcohol: 12,5%vol. Total acidity: 4,50.
Dry extract: 29,20. Total polyphenols: 2500.

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BORGO SANTA FIORA

CALICE DEL CONTE I.G.T. TOSCANA

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Merlot (70%), Cabernet Sauvignon (30%).
Cultivation method: spurred cordon.
Harvest period: from mid-September until mid-October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barriques.
Maturation: 18 months in barriques and then in bottles.
Ageing potential: 15/20 years.

Sensory characteristics
Appearance: intense red with violet hues.
Aroma: ripe cherry with hints of berry and forest fruits, and a touch of spice.
Flavour: well-structured and harmonious on the palate with a velvety consistency.
Accompaniments: savoury and cured dishes, and grilled and braised meat.
Serving temperature: 19/20°C.

Data analysis
Alcohol: 13,5%vol.
Total acidity: 5,00.
Dry extract: 31,00.
Total polyphenols: 3200.

 <

CALICE DEL CONTE

ROSÈ I.G.T. TOSCANA

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese (60%), Merlot (40%).
Cultivation method: spurred cordon.
Harvest period: first half of September.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (18/20°C) for 10 days.
Maturation: three months in stainless steel.
Ageing potential: 5 years.

Sensory characteristics
Appearance: pink pale, with a great limpidity.
Aroma: perception of exotic fruit, strawberries and a white flowers bouquet.
Flavour: a good acidity in mouth, balanced, fresh and elegant. Avery pleasant aftertaste of liquirice and menthol.
Accompaniments: it can beside delicate appetizers, but also chesses and delicatessen. It can be combined as well with seafood dishes, crabs, fish soups, and white meats.
Serving temperature: 12°C.

Data analysis
Alcohol: 12,5%vol.
Total acidity: 5,00.
Dry extract: 21,00.

 <

ROSÈ

GAVIGNANO I.G.T. TOSCANA

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Chardonnay (90%), Sauvignon (10%).
Cultivation method: spurred cordon.
Harvest period: first half of September.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (19/20°C) for 10 days.
Maturation: three months in stainless steel.
Ageing potential: 5 years.

Sensory characteristics
Appearance: pale straw yellow.
Aroma: delicate but persistent and intense, with notes of #ffffff fruit.
Flavour: rich and dry; fine and elegant on the palate.
Accompaniments: well-suited to subtlely flavoured appetisers, seafood dishes and soups, and #ffffff meat.
Serving temperature: 10°C.

Data analysis
Alcohol: 13%vol.
Total acidity: 6,00.
Dry extract: 21,00.

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GAVIGNANO I.G.T.

VIN SANTO CHIANTI RUFINA D.O.C.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Malvasia (70%), Trebbiano (30%).
Cultivation method: spurred cordon.
Harvest period: second half of September.
Vinification: after harvest, the grapes are left to dry naturally on wattle shelves for four to five months before being pressed and then fermented in wooden kegs.
Maturation: five years in barriques and then in bottles.
Ageing potential: 30/40 anni.

Sensory characteristics
Appearance: golden amber.
Aroma: candied fruit and honey.
Flavour: soft and smooth.
Accompaniments: well-suited to both cheese and desserts.
Serving temperature: 14/18°C.

Data analysis
Alcohol: 15%vol.
Total acidity: 5,00.
Dry extract: 55,80.

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TRAVIGNOLI VIN SANTO

OLIO EXTRA VERGINE DI OLIVA TRAVIGNOLI

Zona di produzione: zone collinari di Pelago nell'area del Chianti Rufina. Terreni argillosi, marnosi e calcarei che si affacciano sulla valle dell'Arno ad est di Firenze.
Esposizione: sud.
Altitudine: 200/350 m s.l.m.
Olive: Frantoio e Moraiolo.
Raccolta olive: novembre.
Frangitura: in frantoio a ciclo continuo.

Caratteristiche
Odore: odore fine, piuttosto intenso, fragrante di fruttato con note di erbe fresche e carciofo.
Sapore: sapore armonico, rotondo, gradevolmente fruttato.

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OLIO TRAVIGNOLI

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GOVERNO CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: first half of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days. After racking, some grapes dried on bamboo panel are added to the wine in stainless steel. After fermentation the wine is put into wooden barrels.
Maturation: 9 months in oak barrels.
Ageing potential: 15/20 years.
Sensory characteristics
Appearance: ruby-red in colour.
Aroma: enveloping, flavours of red ripe fruits, excellent persistence.
Flavour: again comes out the red fruits flavours with a little touch of different spices at the end, good persistence and very pleasent.
Accompaniments: well-suited to savoury and red meat dishes, particularly grilled meats.
Serving temperature: 19/20°C.

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VILLA TRAVIGNOLI CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Maturation: six months in wood and six months in stainless steel.
Ageing potential: 10/15 years.
Sensory characteristics
Appearance: ruby-red in colour.
Aroma: clean, floral notes.
Flavour: well structured and harmonic on the palate; easy drinking with a soft and lingering finish.
Accompaniments: adapts well to both light and more substantial dishes.
Serving temperature: 18/19°C.
Data analysis
Alcohol: 13%vol.
Total acidity: 5,00.
Dry extract: 28,00.
Total polyphenols: 2800.

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TEGOLAIA RISERVA CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: first half of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barrels.
Maturation: 20 months in oak barrels.
Ageing potential: 15/20 years.

Sensory characteristics
Appearance: ruby-red in colour.
Aroma: enveloping, savoury with excellent persistence.
Flavour: round and balanced with robust personality.
Accompaniments: well-suited to savoury and red meat dishes, particularly grilled meats.
Serving temperature: 19/20°C.

Data analysis
Alcohol: 13,5%vol.
Total acidity: 5,00.
Dry extract: 30,00.
Total polyphenols: 3100.

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BUSI CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (26/28°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into wooden barrels.
Maturation: six months in wood and six months in stainless steel.
Ageing potential: 10/15 years.
Sensory characteristics
Appearance: ruby-red in colour.
Aroma: clean, floral notes.
Flavour: well structured and harmonic on the palate; easy drinking with a soft and lingering finish.
Accompaniments: adapts well to both light and more substantial dishes.
Serving temperature: 18/19°C.
Data analysis
Alcohol: 13%vol.
Total acidity: 5,00.
Dry extract: 28,00.
Total polyphenols: 2800.

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BUSI RISERVA CHIANTI RUFINA D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: first half of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barrels.
Maturation: 20 months in oak barrels.
Ageing potential: 15/20 years.

Sensory characteristics
Appearance: ruby-red in colour.
Aroma: enveloping, savoury with excellent persistence.
Flavour: round and balanced with robust personality.
Accompaniments: well-suited to savoury and red meat dishes, particularly grilled meats.
Serving temperature: 19/20°C.

Data analysis
Alcohol: 13,5%vol.
Total acidity: 5,00.
Dry extract: 30,00.
Total polyphenols: 3100.

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BORGO SANTA FIORA CHIANTI D.O.C.G.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese.
Cultivation method: spurred cordon.
Harvest period: from the 20th of September until the middle of October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (24/26°C) for 10 days before racking and malolactic fermentation in stainless steel.
Maturation: 3 months in stainsteel tanks.
Ageing potential: 10 years.
Sensory characteristics Appearance: ruby-red in colour, with a white disc and a great limpidity.
Aroma: red fruits perfumes, such as blacberry and raspberry with an intense floreal bouquet.
Flavour: wine with soft tannins but existant, a great acidity and very balanced in mouth typical of the area. We can still find red fruits and floreal aromas.
Accompaniments: perfect with fresh dishes, such as salads or appetizers, but very good also for pasta or white meats.
Serving temperature: 17°C.
Data analysis
Alcohol: 12,5%vol. Total acidity: 4,50.
Dry extract: 29,20. Total polyphenols: 2500.

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CALICE DEL CONTE I.G.T. TOSCANA

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Merlot (70%), Cabernet Sauvignon (30%).
Cultivation method: spurred cordon.
Harvest period: from mid-September until mid-October.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (28/30°C) for 10 days before racking and malolactic fermentation in stainless steel. After fermentation the wine is put into oak barriques.
Maturation: 18 months in barriques and then in bottles.
Ageing potential: 15/20 years.
Sensory characteristics
Appearance: intense red with violet hues.
Aroma: ripe cherry with hints of berry and forest fruits, and a touch of spice.
Flavour: well-structured and harmonious on the palate with a velvety consistency.
Accompaniments: savoury and cured dishes, and grilled and braised meat.
Serving temperature: 19/20°C.
Data analysis
Alcohol: 13,5%vol. Total acidity: 5,00.
Dry extract: 31,00. Total polyphenols: 3200.

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ROSÈ I.G.T. TOSCANA

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Sangiovese (60%), Merlot (40%).
Cultivation method: spurred cordon.
Harvest period: first half of September.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (18/20°C) for 10 days.
Maturation: three months in stainless steel.
Ageing potential: 5 years.

Sensory characteristics
Appearance: pink pale, with a great limpidity.
Aroma: perception of exotic fruit, strawberries and a white flowers bouquet.
Flavour: a good acidity in mouth, balanced, fresh and elegant. Avery pleasant aftertaste of liquirice and menthol.
Accompaniments: it can beside delicate appetizers, but also chesses and delicatessen. It can be combined as well with seafood dishes, crabs, fish soups, and white meats.
Serving temperature: 12°C.

Data analysis
Alcohol: 12,5%vol.
Total acidity: 5,00.
Dry extract: 21,00.

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GAVIGNANO I.G.T. TOSCANA

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Chardonnay (90%), Sauvignon (10%).
Cultivation method: spurred cordon.
Harvest period: first half of September.
Vinification: the grapes are fermented in stainless steel tanks at a controlled temperature (19/20°C) for 10 days.
Maturation: three months in stainless steel.
Ageing potential: 5 years.

Sensory characteristics
Appearance: pale straw yellow.
Aroma: delicate but persistent and intense, with notes of #ffffff fruit.
Flavour: rich and dry; fine and elegant on the palate.
Accompaniments: well-suited to subtlely flavoured appetisers, seafood dishes and soups, and #ffffff meat.
Serving temperature: 10°C.

Data analysis
Alcohol: 13%vol.
Total acidity: 6,00.
Dry extract: 21,00.

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VIN SANTO CHIANTI RUFINA D.O.C.

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Grape variety: Malvasia (70%), Trebbiano (30%).
Cultivation method: spurred cordon.
Harvest period: second half of September.
Vinification: after harvest, the grapes are left to dry naturally on wattle shelves for four to five months before being pressed and then fermented in wooden kegs.
Maturation: five years in barriques and then in bottles.
Ageing potential: 30/40 anni.

Sensory characteristics
Appearance: golden amber.
Aroma: candied fruit and honey.
Flavour: soft and smooth.
Accompaniments: well-suited to both cheese and desserts.
Serving temperature: 14/18°C.

Data analysis
Alcohol: 15%vol.
Total acidity: 5,00.
Dry extract: 55,80.

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OLIO EXTRA VERGINE DI OLIVA TRAVIGNOLI

Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marly, calcareous clay as typically found in the Arno valley east of Florence.
Aspect: south-facing.
Altitude: 200/350 m above sea level.
Olive: Frantoio e Moraiolo.
Raccolta olive: novembre.
Frangitura: in frantoio a ciclo continuo.

Caratteristiche
Odore: odore fine, piuttosto intenso, fragrante di fruttato con note di erbe fresche e carciofo.
Sapore: sapore armonico, rotondo, gradevolmente fruttato.

VINITALY 2013

April 7/10, 2013,
Verona

VILLA TRAVIGNOLI

Tuscany Pavilion (8),
Stand D16

www.vinitaly.com

AZIENDA AGRICOLA TRAVIGNOLI
di G. Busi

Via Travignoli 78, 50060, Pelago (Fi)

P.Iva: 04544970488
Tel/Fax: 0039.055.8361098

info@travignoli.com
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AZIENDA AGRICOLA TRAVIGNOLI
di G. Busi

www.consorziovinochianti.it www.chiantirufina.com www.chianti.com

AZIENDA AGRICOLA TRAVIGNOLI
di G. Busi

Via Travignoli 78, 50060, Pelago (Fi)



find us on google maps

AZIENDA AGRICOLA TRAVIGNOLI
di G. Busi

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