Piero Benevelli
Summary
Piero Benevelli is a family-owned 7-hectare estate in Monforte d'Alba producing terroir-driven Barolo, Langhe Nebbiolo, Dolcetto and Barbera from calcareous marl and clay soils in the Ravera and Le Coste crus. Under Massimo Benevelli's leadership since the early 2000s, the winery maintains traditional methods while implementing thoughtful adaptations, creating authentic, site-specific expressions that remain somewhat undiscovered despite their remarkable quality.
Heritage & Leadership
Piero Benevelli established his eponymous winery in 1978 in the commune of Monforte d'Alba, situated in Italy's Piedmont region. Beginning with a small parcel of land, Piero built the foundation of what would become a respected Langhe producer focused on traditional varietals. The estate has remained family-owned since its inception, with a significant transition occurring in the early 2000s when Piero's son, Massimo Benevelli, took over winemaking responsibilities. Massimo, who apprenticed alongside his father from a young age, formally assumed leadership of the estate following his father's passing. Under Massimo's direction, the winery has maintained its focus on site-specific expressions while implementing subtle refinements to vineyard management and cellar practices. The Benevelli family's commitment to their land in Monforte d'Alba represents a continuation of viticultural traditions that have defined this corner of Piedmont for generations.
Vineyards & Wines
The Benevelli estate encompasses 7 hectares of vineyards situated exclusively within the Monforte d'Alba commune of Barolo DOCG. Their holdings include parcels in the Ravera and Le Coste crus, both recognized for producing structured, long-lived wines. The vineyards range in elevation from 300 to 450 meters above sea level, with predominantly southwest and southeast exposures that ensure optimal ripening of Nebbiolo, Barbera, and Dolcetto. The soils in their Ravera parcels feature the classic Langhe composition of calcareous marl with significant clay content, contributing to wines with pronounced structure and aging potential. The estate's oldest Nebbiolo vines were planted in the 1960s and continue to produce fruit for their Barolo bottlings. The portfolio centers on traditional Piedmontese varieties with production divided between Barolo, Langhe Nebbiolo, Dolcetto d'Alba, and Barbera d'Alba, each reflecting the specific characteristics of their vineyard sites in Monforte.
Philosophy & Practice
The winemaking approach at Piero Benevelli balances respect for tradition with practical adaptations in both vineyard and cellar. Massimo Benevelli employs selective harvesting, with each vineyard parcel picked and vinified separately to preserve site-specific characteristics. For their Barolo, fermentation occurs in temperature-controlled stainless steel tanks with maceration periods ranging from 15 to 20 days, followed by aging in large Slavonian oak casks (25-30 hectoliters) for 24 months, adhering to DOCG requirements while minimizing pronounced oak influence. Their Barbera undergoes a shorter aging regimen that includes time in used French oak barrels, while Dolcetto is produced entirely in stainless steel to preserve freshness and primary fruit character. In the vineyard, Massimo practices sustainable viticulture with minimal intervention, focusing on canopy management and yield control to achieve optimal fruit concentration. The estate employs cover crops between vine rows to prevent erosion on the region's steep slopes and to promote biodiversity within the vineyard ecosystem. This measured approach to both viticulture and vinification reflects the Benevelli commitment to expressing the distinctive character of Monforte d'Alba terroir.
