1605 San Pablo Avenue, Berkeley, CA 94702


Technical Information

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


• 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 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

Dolcetto d’Alba “Vigna 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 Ravera:
• Indigenous yeasts only
• Initial fermentation lasts 8-10 days
• Before bottling wine ages for 6 months in old barrels, then 6 more months in large Slavonian oak barrels
• Aged in bottle for 3 months
• Neither fined nor filtered

Barolo “Ravera”:
• 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

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

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

General Information

Barolo, Dolcetto d’Alba, Langhe Nebbiolo
Massimo Benevelli
Annual Production
3,750 cases
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