La Travaglina

La Travaglina was founded in 1967 by Grandpa Angelo on the family’s historic farmhouse, which dates back to the late 1600s. The farmhouse is nestled in an isolated location surrounded by woods and vineyards. Since the 1990s, the winery has operated according to the principles of integrated agriculture, and as of 2021, it has been in conversion to organic farming. A photovoltaic system installed in 2010 now provides nearly all of the estate's energy needs, and a rainwater recovery system will soon be in place to support both the vineyards and the cellar.

The family plays an integral role in running the estate: Elisabetta Dacarro oversees agronomic and administrative aspects, supporting her brother Stefano, the passionate winemaker behind La Travaglina. Stefano Bottiroli, Elisabetta’s husband, manages the commercial side of the business. Together with their son Federico, who represents the fourth generation and future oenologist, they form the heart of La Travaglina. For them, winemaking is not just a job but a lifestyle, where sacrifice becomes passion and hard work leads to great satisfaction.

At La Travaglina, all wines are produced exclusively from grapes grown in the estate’s vineyards, which are planted with traditional and historical varieties of the region, including Croatina, Pinot Nero, Barbera, Riesling, Cortese, and Pinot Grigio. The estate's commitment to growing high-quality grapes simplifies the winemaking process, allowing the preservation of the authentic aromas and flavors of the land and its traditions.

Extensive research across the 30 hectares of vineyards led to the discovery of specific “cru” sites, such as Casaia, Psei, and Vigna delle Rocche, where single-vineyard wines are now produced. Additionally, the winery ensures that the sulphite content in all its wines is less than 50% of the legal limit, focusing on quality, terroir expression, drinkability, and healthiness—key characteristics that are refined with every harvest.