Piero Benevelli
It was in 1978 that Piero Benevelli started out with five hectares of vines in Monforte d’Alba and focused on the traditional grapes of Piedmont: Nebbiolo, Dolcetto, and Barbera. His son, Massimo, started his training in the vineyard at age 14 and quickly learned the core principle that still guides him today—to make great wine, you must first have great grapes.
The young Massimo Benevelli has developed into an extremely talented Piemontese grower. He exhibits a total command of the production process, from vine to bottle. When tasting his production during various stages of aging—in barrel, tank, and bottle—there is a consistency, a touch, an intangible quality that is the mark of something great. His wines show character, soul, and originality.
The Benevelli holdings are mostly concentrated in the southeastern-facing hillside cru of “Ravera” in the deep southeast of the Barolo zone. The wines from Ravera have the distinction of combining the structural strength of neighboring Serralunga d’Alba with the concentration and richness of Bussia and the other crus further north. Massimo’s Baroli are approachable young but like any great Barolo, reveal their true potential after at least five years or more in bottle. His Dolcetto and Langhe Nebbiolo are true Piemontese delights as well—classic and full of pleasure.
The wines
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Nebbiolo d’Alba DOC - 2017
100% Nebbiolo • Vines age 7 – 10 years • Soil type Dark brown marl, red marl • Altitude 400 m asl • South-West/South-East Exposure • Cold maceration for 24 – 36 hours • During first 7 – 8 days of fermentation, pump-overs at least 3 times a day • Elevage in stainless steel tanks for 5 - 6 months • Aged 3 months in bottle before release -
Dolcetto d’Alba “Vigna la Costa” DOC - 2018
100% Dolcetto d’Alba • Planted in 1986 • Altitude 400 m asl • North-West Exposure • During alcoholic fermentation the temperature is kept at 26-28°C • Delestage halfway through the alcoholic fermentation • Maceration lasts 7 days • Elevage in stainless steel tanks for 6-7 months • Aged 3 months in bottle before release -
Barbera d’Alba “Bricco Ravera” DOC - 2018
100% Barbera d’Alba • Vine age 25 years • Altitude 400 m asl • West Exposure • Soil Type Grey marl and bluish limestone • Indigenous yeasts only • Initial fermentation lasts 8-10 days • Before bottling wine ages for 6 months in old barrels, then 6 more months in large Slovenian oak barrels • Aged in bottle for 3 months • Neither fined nor filtered -
Barolo “Ravera” DOCG - 2015
100% Nebbiolo • Planted in 1960 • Altitude 400 m asl • South-West/South-East Exposure • Soil Type Grey and white marl • Delestage every other day during alcoholic fermentation • Submerged-cap maceration lasts 20-25 days, depending on the vintage • Aged in second-passage barriques for one year, then in 10-year-old oak botti (40 hL, 20 hL, and 15 hL) for 15 months • Aged 8-10 months in bottle before release
