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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Langhe Freisa “Alla Mia Gioia”
Freisa 25 years average Red sand, blue marl .6 ha
Dolcetto d’Alba “La Costa”
Dolcetto Planted in 1986 Limestone, grey and white marl 3 ha
Barbera d’Alba “Bricco del Pilone”
Barbera 25 years Grey marl and bluish limestone 1.5 ha
Langhe Nebbiolo
Nebbiolo 7 – 10 years Dark brown marl, red marl 1.5 ha
Barolo “Le Coste di Monforte”
Nebbiolo 22 years average Blue, grey marl 2.5 ha
Barolo “Mosconi”
Nebbiolo 15 years old Grey and white marl .61 ha
Barolo “Ravera di Monforte”
Nebbiolo Planted in 1960 Grey and white marl 2 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• 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

Langhe Freisa “Alla Mia Gioia”:
• A slightly sparkling red wine
• Cold maceration for 24 hours
• During first 7 – 8 days of fermentation, pump-overs 2 times a day
• Fermentation in temperature controlled stainless steel tanks
• Aged for 3 months in stainless steel tanks
• Brief bottle fermentation for 3 months

Dolcetto d’Alba “La Costa”:
• During alcoholic fermentation the temperature is kept at 26-28°C
• Delestage halfway through the alcoholic fermentation
• Maceration lasts 7 days
• Elevage in stainless steel tanks for 6-7 months
• Aged 3 months in bottle before release

Barbera d’Alba “Bricco del Pilone”:
• Indigenous yeasts only
• Initial fermentation lasts 8-10 days
• Ages 6 months in old barrels, then 6 months in large Slovenian oak barrels before bottling
• Aged in bottle for 3 months
• Neither fined nor filtered

Langhe Nebbiolo:
• Cold maceration for 24 – 36 hours
• During first 7 – 8 days of fermentation, pump-overs at least 3 times a day
• Elevage in stainless steel tanks for 5 - 6 months
• Aged 3 months in bottle before release

Barolo “Le Coste di Monforte”:
• Daily pumpovers, submerged-cap maceration lasts 20-25 days, depending on the vintage
• Aged 1 year in 8-year-old 225-L barrels, then a second year in 10-year-old 40-HL Slavonian oak botti
• After two years of aging, racked to stainless steel for 1-2 months before bottling
• Aged 4 months in bottle before release

Barolo “Mosconi”:
• Vinified in stainless steel tanks, macerated for 30 days
• Aged 20 months in 500-L tonneaux
• The highest-elevation vines of the domaine’s holdings at 400-420 meters above sea level

Barolo “Ravera di Monforte”:
• Delestage every other day during alcoholic fermentation
• Submerged-cap maceration lasts 20-25 days, depending on the vintage
• 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

General Information

Country
Italy
Region
Piedmont
Appellation(s)
Barolo, Langhe, Dolcetto d’Alba, Barbera d’Alba
Producer
Massimo Benevelli
Founded
1978
Annual Production
3,750 cases
Farming
Traditional
Website
http://barolobenevelli.com/
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