COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
Dolcetto
PRODUCER
Piero Benevelli
REGION
Piemonte
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Founded in 1978 in Monforte d'Alba, the Piero Benevelli estate began with just five hectares of traditional Piedmontese vineyards. Today, winemaker Massimo Benevelli, who trained under his father from the age of fourteen, runs this artisanal family estate under the philosophy of 'Famiglia Contadina' (farming family). While the estate is highly regarded for its structured Barolo Crus, Massimo maintains a deep passion for Dolcetto. The 'La Costa' vineyard is situated on premium Barolo-adjacent slopes in Monforte d'Alba at an elevation of 400 meters. The vines, planted in 1986, thrive in limestone and clay-marl soils, yielding a wine of exceptional character that reflects the family's commitment to low-intervention, traditional viticulture.
ALCOHOL
12.5%
AVG. PRICE
€14
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
Winemaker Massimo Benevelli began his formal training at the estate at just 14 years old, working alongside his father.
Fact 02
The 'La Costa' vineyard was planted in 1986 on premium, limestone-rich slopes directly adjacent to prestigious Barolo crus.
Fact 03
This wine is entirely unoaked, aging only in stainless steel to preserve the vibrant, crunchy character of the Dolcetto grape.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for the 'La Costa' Dolcetto is designed to preserve the purity of the fruit and the unique terroir of Monforte d'Alba. The grapes are entirely hand-harvested from 38-year-old vines. Spontaneous fermentation takes place in temperature-controlled 50-hectoliter stainless steel tanks at 26–28°C, utilizing only indigenous yeasts. The must undergoes three daily pump-overs, with a rack-and-return (délestage) performed halfway through. Skin maceration is limited to seven days, with the wine coming off the skins halfway through primary fermentation. To maintain its vibrant fruit profile, the wine is completely unoaked, aging in stainless steel tanks for six to seven months, followed by three months of bottle aging. It is bottled unfined and unfiltered with minimal sulfur additions.
