Why is this Wine so Yummy?
Massimo’s Langhe Nebbiolo offers a fragrant and perfumed expression of Nebbiolo from Monforte. For Langhe Nebbiolo this is seriously structured with complexity that is not normally seen at this price point. Campbell Mattinson commented on the 2016 vintage in this wine by saying ‘Nebbiolo producers all over the world would probably prefer that you didn’t see this wine. If you’re of a Nebbiolo kind of mind, this is about as exquisite as value gets. Every itch is scratched, every promise fulfilled. ‘
Whilst the 2017 is a different wine (a touch more broading but also expressive) the generalisation about what Massimo and value rings true. This is a fantastic wine and has the added benefit of being sealed under screwcap.
I was quite taken with the wines I tasted from Massimo Benevelli this year. The Dolcetto and Langhe Nebbiolo are direct, unadorned wines that capture the spirit of variety, place and vintage. Benevelli’s Barolo Ravera (from the Monforte Ravera) comfortably straddles modern and traditional styles, with lovely early appeal and the stuffing to age for at least a decade, perhaps longer. Massimo Benevelli is off to a great start. If these wines are any indication, the future looks very bright. Antonio Galloni
In the space of just a few years, the wines of Massimo Benevelli have earnt a reputation for offering quality and complexity for well under their asking price. Because of this, some of the best importers around the world (like Kermit Lynch in the US) are now representing Massimo in some of the biggest names of Italian wine. We are lucky to grab a sizable chunk of Massimo’s production but the wines still sell out almost as soon as they arrive.
Today we offer the first shipment of the 2017 Langhe Nebbiolo which for the first time, has been bottled under screw-cap.
About Massimo Benevelli
Massimo is quiet and shy. When he talks, he talks for a reason. The same goes with the wines he makes. They are a reflection of Massimo and his Langhe Nebbiolo, Bricco Ravera Barbera and Monforte Barolo all share his stamp. They are not tricked up. They are not smothered in oak. They speak of Monforte, they speak of Massimo and importantly they speak of the vintage. They are not trying to be something they are not.
Whilst Massimo is young and does not have the history of many of the superstars of Monforte, he has the site, the winemaking talent and the personality to achieve greatness in the area.If you have not tried the wines of Piero Benevelli, it is well worth the experience, either in Italy or the rest of the world.
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.
In the Vineyard
• All vineyards are in the commune of Monforte
• Hand harvested
• Wines are fermented in 50 hl stainless steel tanks with temperature controls
• During fermentation the wines are pumped over 3 times a day
In the Winery
• Cold maceration for 24 – 36 hours
• During first 7 – 8 days of fermentation, pump-overs at least 3 times a day
• Aged in a mix of large old oak and stainless steel tanks for 5 – 6 months
• Aged 3 months in bottle before release