To produce the Gattinara DOCG Travaglini the harvest begins in the first part of October. The grapes are crushed and macerated for about 15 days in stainless steel tanks at controlled temperature. The wine is aged for two years in Slovenian oak of different origin and size, then one year in bottle before release.
The climate is typical of the piedmont area. It permits an even distribution of precipitation between both spring and autumn, and a ventilation of the vineyard supported by almost daily “descending” winds brought about by the Alpine bow. In the winter, snow is frequent, which supports the slow process of sedimentation of the soil.
Travaglini cultivates roughly 48 hectares out of a total of only 100 hectares for the whole Gattinara DOCG, and has always made richer wines than most in the area; indeed, his wines often had an uncanny resemblance to those of Barbaresco in decades past. Northern Piedmont has a long tradition in the production of outstanding red wines from the Nebbiolo grape. Unlike the wines of Barolo and Barbaresco, the cooler mountainous vineyards of Gattinara and the hills around Novara and Vercelli in the north-east section of Piedmont produce some of the most lithe, refined and perfumed Nebbiolo wines of all, that also age remarkably well. There are several DOC and DOCGs in Vercelli, Novara, and Biella provinces, but Gattinara is the most widely known. The best Gattinara wines are made from 100% Nebbiolo and during the last 40 years, Giancarlo Travaglini has made it his mission to spread the name of the historical wine, gaining recognition around the world for high-quality wine production.