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||94 Pts Gary Walsh - The Wine Front||Size:||750ML
94 Pts Gary Walsh - The Wine Front
"Cherries and raspberries, almond paste, spice, new leather and some florals. Itâs medium to full bodied, fresh and well appointed in the flavour department, with grip but a succulence and roundness to the tannin which is pretty seductive. Thereâs no warmth from alcohol to speak of, and the balance and composition is excellent. Has something like a dried flower perfume in the aftertaste. Itâs quite approachable now, though thereâs promise in the cellar too. Benevelli has done it again."
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 agingâin barrel, tank, and bottleâthere 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. Massimoâs 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 wellâclassic and full of pleasure.
Vines planted in 1960. All vineyards are in the commune of Monforte and are hand harvested. During fermentation the wines are pumped over 3 times a day. 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.