Travignoli was founded in the 1700's and has been operating by the Busi family since the 1800s. Grapes have been grown on the property since the 1400's. Travignoli translated means "through the vineyards" - you must go through the vineyards to reach the main house. Travignoli is partially surrounded by the vineyards of Frescobaldi, in the heart of the Rufina zone where wine has been produced since the 15th century.
The farm also produces olive oil within the confines of the group Laudemio, which is olive oil that is extra virgin in quality, vintage date, and less than .02% acid (normal extra virgin is .05% acid). Giovanni Busi is the winemaker with the advice of internationally enologist Giacomo Tachis. The cellars date back to the 12th century but equipped with the latest technology.
Date Founded: 1473
Owner: Busi Family
500 B.C. - 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. Vallembrosan records describe vineyards already under cultivation at the site of Travignoli in 1100. In 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. In 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. After 1800 the villa 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. In 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. In 1960 Giampiero Busi converted the company from sharecropping to owner cultivation, modernizing the cellars and introducing new technology to vineyard production. 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 recognizes Travignoli's success and longevity as one of the 150 most antique enterprises in Italy.
Winery Acreage: 70 hectares
Varietals Produced: Sangiovese, Cabernet Sauvignon, Merlot and Chardonnay
Winemaker: Giovanni Busi
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. They cultivate 70 hectares of specialized vineyards on a 91-hectare estate, primarily focusing on Sangiovese but also including Cabernet Sauvignon, Merlot and Chardonnay.
Total farm size 91 hectares (224.3 8cres): 70 hectares of vines (172.9 acres), 21 hectares of olive trees. The vineyard surface is broken down as follow: A. 60.5 ha Chianti Rufina B. 8.0 ha Cabernet Sauvignon C. 1.0 ha Chardonnay D. 0.5 ha Merlot Chianti Rufina, the smallest Chianti area, is located northeast of Florence on the sandy calcareous lower slopes of the Apennines. It is said to be "one of Tuscany's most priviliged vineyard areas where Chianti reaches heights of size and longevity rivalled only on privileged parts of Classico".
The Chianti Rufina vineyard is planted on clay, marl and calcareous soil with a large percentage of rocks stones for good drainage. The vines are an average of 10-25 years old.
Ruby red color with garnet reflections. Intense, vinous bouquet with hints of leather and ripe cherry fruit. The flavor is full of mature fruit with nuances of leather and liquorice. The finish is persistent and rich.
POS Documents (shelf talkers, case cards, spec sheets, etc.)
six months in wood and six months in stainless steel.
Wine Making Notes
Production area: amidst the hills of Pelago in the Chianti Rufina D.O.C.G. area, with a soil composition of marl, calcareous clay as typically found in the Arno valley east of Florence, and large amount of rocks and stones for good drainage. The vineyard has a south sun exposure and is located at an altitude of 270-370 50 meters. Cultivation method: spurred cordon. Hand-harvest in October. Fermentation in stainless steel at controlled temperatures for 7 to 8 days, with an additional 3 to 4 days on the skins. The wine is then racked and goes through malolactic. It is then racked again and stays another 7 months in stainless steel. Aging for another 3 months in the bottle.
Salamis, pastas, grilled or roasted meats, dishes flavored with mushrooms, or rosemary. Excellent with polenta dishes.