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Travaglini Gattinara 2009

Nebbiolo from Piedmont, Italy
    13% ABV
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    Try the 2013 Vintage 28 99
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    13% ABV

    Winemaker Notes

    Deep ruby red color with garnet reflections. Aromas of red fruit, blackberry, plum and licorice with hints of vanilla and leather. Full-bodied, with intense flavors of cherry, raspberry and spice culminating in a long and smooth finish.

    Enjoy on it own or an outstanding pair with red meat, game and hard cheeses.

    Critical Acclaim

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    Travaglini

    Travaglini

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    Travaglini, Piedmont, Italy
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    Travaglini is a family-owned wine estate in the tiny Gattinara appellation within north Italy's renowned Piedmont region. Established in the 1920s by Clemente Travaglini, the winery is Gattinara's most esteemed producer of traditional, limited-production wines from the Nebbiolo grape (known locally as "Spanna").

    The family's passion for winemaking has not diminished through the generations; Cristina and Cinzia Travaglini, great-granddaughters of Clemente, manage day-to-day operations at winery. Cinzia's husband Massimo Collauto is chief winemaker, a role he inherited from his late father-in-law and beloved mentor, Giancarlo Travaglini (winemaker at Travaglini for 45 years). Giancarlo's wife, Lilliana, oversees vineyard operations.

    Travaglini wines are easily recognized by their distinctive bottle shape, featuring a unique curve that fits naturally in the palm of the hand and serves to catch sediment during decanting. Designed by a glassmaker to celebrate the excellent 1952 vintage, the bottle was so well received that family decided to keep it as their trademark.

    Piedmont

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    A prestigious and distinctive region for red wines in northwestern Italy, Piedmont is responsible for some of the country’s longest-lived and most sought-after wines. Set with a backdrop of the visually stunning Alps, its most prized vines are planted at higher altitudes on the warmer, south-facing slopes where sunlight exposure is maximized. The climate is continental, with cold winters and hot, humid summers. Despite the rain shadow effect of the Alps, precipitation takes place year-round, and the reliable autumnal fog provides a cooling effect, which prolongs hang time and aids in the development of phenolic ripeness in its grapes.

    Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin, and juicy red fruit. However, the most prized variety is Nebbiolo, named for the region’s omnipresent fog (“nebbia” in Italian). This grape is responsible for the exalted wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure, and the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and the farther north, the regions of Gattinara and Ghemme, also provide excellent quality Nebbiolo.

    Dolcetto is Piedmont’s other important red grape, ready to drink within a couple of years of release. White wines are less important here but range from fruity and fresh to serious and able to take a few years in the cellar. Key varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.

    Nebbiolo

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    Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

    In the Glass

    Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

    Perfect Pairings

    Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

    Sommelier Secret

    If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

    FED710940_2009 Item# 138885