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2013 Barolo “Ravera”

Benevelli Piero

2013 Barolo “Ravera” Benevelli Piero - Kermit Lynch Wine Merchant
Over many years, certain vineyard sites in Barolo country have consistently stood out for their ability to produce superior wines. While soils in the Langhe hills are fairly consistent, with variations of marl, the crucial determinant here is exposure, as proper ripening depends on abundant sunshine during the growing season. The steep Ravera cru of Monforte d’Alba faces south and southeast, ideal for capturing  maximum rays throughout the day. From an early age Massimo Benevelli helped his father, Piero, farm these vineyards, and he has now fully taken the reins of the family estate. He follows traditional practices, aging the wine in large casks to make deep, powerful Barolos built to age. This 2013 comes from a classic, balanced vintage in which bright acidity and tightly knit tannins provide a firm structure while a floral, spicy, fresh-raspberry perfume seems to soar from the glass.

Anthony Lynch

$56.00
Vintage: 2013
Bottle Size: 750mL
Blend: Nebbiolo
Appellation: Barolo
Country: Italy
Region: Piedmont
Producer: Benevelli Piero
Winemaker: Massimo Benevelli
Vineyard: Planted in 1960, 2 ha
Soil: Grey and white marl
Aging: 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
Farming: Traditional
Alcohol: 13.5%

More from this Producer or Region

About Piedmont

Kermit’s love affair with the great reds of Piemonte dates back to the early days of his career: the very first container he imported from Italy, in fact, featured legendary 1971 and 1974 Barolos from Vietti and Aldo Conterno. Regular visits since then have seen our portfolio grow to now nine Piemontesi estates, with a strong focus on the rolling hills of the Langhe.

Nebbiolo rules these majestic, vine-covered marl slopes, giving Italy’s most mystifyingly complex, nuanced, and age-worthy reds. When crafted via traditional production methods—long macerations and extensive aging in enormous oak botti—the powerful, yet incredibly refined Barolos and Barbarescos provide haunting aromatics of tar, raspberry, incense, tea, roses, and more. At times austere in their youth but well worth the wait, they pair beautifully with the hearty local cuisine starring veal in many forms, braised beef, pastas like tajarin and agnolotti, and of course, Alba’s famous white truffles.

Surrounded by mountains on three sides, Piemonte’s climate is continental, with baking hot summers and cold winters. Nebbiolo is only part of the story here: juicy, fruity Barberas and Dolcettos represent the bread and butter throughout the region, and other native grapes like Freisa, Croatina, and the white Arneis are also noteworthy. Value abounds in the Monferrato, while Alto Piemonte also has its share of thrills to provide.

Every corner of Piemonte is rich with tradition, especially when wine is concerned. It’s no wonder we have been singing the region’s praises for over forty years.

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Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.

Inspiring Thirst, page 312

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