Tasting this bottle is like being in on a secret or having a foretaste of the future. It is the most approachable of the azienda’s compelling Nebbioli, aged in stainless steel and extremely pure, with smooth tannins, freshness, and a touch of austerity that hints of its serious terroir. In this way, the Langhe Nebbiolo points to the evolution of Massimo Benevelli’s more massive Baroli: it’s ready to be enjoyed now, but is sure to pique your curiosity for the other wines in this promising producer’s lineup (which might already be aging in your cellar). Try it with a super-simple risotto alla salsiccia garnished with full fat butter, parmigiano, and browned sausages, plus as much freshly ground white pepper as desired.
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 there is a consistency, a touch, an intangible quality that is the mark of something great. His wines show character, soul, and originality.
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 twelve 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.
Trust the great winemakers, trust the great vineyards. Your wine merchant might even be trustworthy. In the long run, that vintage strip may be the least important guide to quality on your bottle of wine.—Kermit Lynch
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