Benevelli Piero Langhe Rosso 'Number 3' 2017 Farming Practice|Organic|Biodynamic|Vegan where the fruit is pressed

where the fruit is pressed relatively hard to give the wine a phenolic texture - this is a good thing

The base wines go through 100% malolactic conversion and the wine is according to the méthode traditionnelle

15% Whole berry fermentation in ceramic egg

Floral bouquet laced with scents of exotic citrus fruit

Due to the sound

Benevelli Piero Langhe Rosso 'Number 3' 2017 Farming Practice|Organic|Biodynamic|Vegan where the fruit is pressedMondo importers have been working with Massimo to develop a Langhe Rosso (which is a blend of different grape varieties from his own vineyards) for the past five of years. They knew he made amazing Nebbiolo and Barbera but imagine what would happen if they blended both together? After many different blends, they finally settled on a 70% Barbera, 30% Nebbiolo mix and this I think is the best for Massimo's vineyards in Monforte. The Barbera give it the