Producer of peasant strain, Massimo Benevelli is a self-taught and hunter in the post-harvest autumnal hours. He represents the third generation of viticulturists, following in the footsteps of his grandfather who produced grapes and wine in damigiane and his father who started bottling and labeling in 1976 and who Massimo has followed since he was 14 years old.
Viticulture follows a common-sense peasant tradition that does not imagine feeding on a polluted land, aware of the need to care for the soil and plants without unbalancing the ecosystems with synthetic chemicals, thus being natural but not certified.
The Dolcetto vines come from the Serralunga area next to Dogliani, the most qualitative area for this variety, while the Nebbiolo, Barbera and Freisa vines are grown in the area called Frazione San Giuseppe a Monforte d’Alba, above the Ginestra cru bordering Serralunga d’Alba.
In the cellar, Benevelli is part of the “traditionalist” Barolistas with spontaneous fermentations in stainless steel, macerations between 8-10 days for Dolcetto and Freisa, 12 to 15 days for Barbera and Nebbiolo, up to 40 days for Barolos, and aging in barrels. 40 and 50 hl, without clarification or filtration.
The Dolcetto wine ages only in stainless steel, the Nebbiolo undergoes a brief aging in barrel between 4 and 6 months depending on the vintage style, while the Barolo spends between 18 months and 24 months in barrel.
Denise, Massimo’s dynamic and glutany companion, accompanies the progress of this estate, which, for us, well symbolizes the Piedmontese tradition and transmission of producing local wines from expressive vineyards of great uniqueness and great gastronomic aptitude.
