Crafted by Nature, Perfected by Tradition
The vineyards
The vineyards of Pecanin-Benenti, are in the area Camie e Benenti in Monforte d’Alba, Langhe (Piemonte) one of the famous Barolo villages.
The vineyards are south-west exposed at an altitude of 480/500 mt a.s.l. And the soil is clay and calcareous marls.
When you taste the wine, you experience the characteristics of the terroir.
Our work
We work organically and entirely by hand, tending each parcel carefully and methodically.
We make very strict selections at harvest, choosing only the best fruit from each of their plots.
Fermentation is long and slow allowing for the extraction of colour, flavour compounds and tannings from the grape skin, resulting in the wines characteristic deep garnet hue.
We use stainless steel, concrete wine tanks, and botte grande (large oak cask) to mature the wines.
The wines
Barbera d’Alba
- Italy, Monforte d’Alba
- O.75L
- 14.5%
The Barbera d’Alba has a striking balance between energy and textural richness. The bouquet opens with violet flowers, candied wild blackberries and spices. Fresh plum, menthol and balsamic notes on the palate.
This Barbera offers a rich and vibrant expression of the varietal, showcasing deep, complex flavors that reflect its origins in the distinguished vineyard of Monforte d’Alba.
Vinification
The entire process of harvesting and selection is performed manually, with rigorous berry selection by hand.
Fermentation with skin contact lasts 10 days. Malolactic fermentation in steel tanks. Aging for about 12 months, partly in large oak barrels and partly in stainless steel, then 12 months in bottle, to complete the work of nature.
Serving
To fully appreciate the complexities of this Barbera, it is best served slightly below room temperature, around 16°C (60°F).
Pairing
This wine pairs excellently with a variety of dishes, including grilled meats, hearty pasta dishes, and aged cheeses. Its robust character and balanced acidity make it a versatile choice for many culinary experiences.
Enjoy the wine within the next 5-7 years to savor its vibrant fruit and evolving nuances.
| PRODUCER | Pecanin-Benenti |
| GRAPE | 100% Barbera |
| VINEYARD | Located in “Camie e Benenti” in Monforte d’Alba. |
| EXPOSURE | South-west |
| ALTITUDE | 480/500 mt a.s.l. |
| SOIL | Clay and calcareous marls. |
| TRAINING SYSTEM | Simple Guyot |
| HARVEST TIME | 29-09-2020 |
| VINIFICATION | 10 days of fermentation with skins contact, malolactic fermentation in steel tanks. Maturation for 5 months in large wooden barrels and 5 months in steel tanks. |
| BOTTLING DATE | 14-09-2021 |
| CORK | Diam 5 |
| ALCOHOL | 14.5% vol. |
| TOTAL ACIDITY | 6.24 g/l |
| TOTAL EXTRACT | 29.1 g/l |
| RESIDUAL SUGAR | 0.89 g/l |
| BOTTLE SIZE | 750 ml |
Langhe Nebbiolo
- Italy, Monforte d’Alba
- O.75L
- 14.0%
With its south-west exposure and clay-calcareous marl soils, this wine presents a beautifully balanced profile, featuring 15 days of fermentation with skin contact and malolactic fermentation in steel tanks.
Vinification
The Langhe DOC Nebbiolo Pecanin-Benenti is fermented for 15 days with skin contact to extract color and tannins. It undergoes malolactic fermentation in steel tanks and is matured for 4 months in large wooden barrels followed by 6 months in steel tanks. This process enhances its complexity and maintains freshness.
Serving
To best enjoy the wine, serve the wine at a temperature of 16°C (60°F).
Pairing
This Nebbiolo pairs wonderfully with a variety of dishes, including roasted meats, mushroom risotto, and aged cheeses. Its balanced acidity and fine tannins make it versatile, suitable for both casual meals and more sophisticated dining experiences. The wine is ready to enjoy now but will continue to develop in the bottle for several years.
| PRODUCER | Pecanin-Benenti |
| GRAPE | 100% Nebbiolo |
| VINEYARD | Located in “Camie e Benenti” in Monforte d’Alba. |
| EXPOSURE | South-west |
| ALTITUDE | 480/500 mt a.s.l. |
| SOIL | Clay and calcareous marls. |
| TRAINING SYSTEM | Simple Guyot |
| HARVEST TIME | 13-10-2020 |
| VINIFICATION | 15 days of fermentation with skins contact, malolactic fermentation in steel tanks. Maturation for 4 months in large wooden barrels and 6 months in steel tanks. |
| BOTTLING DATE | 15-09-2021 |
| CORK | Diam 5 |
| ALCOHOL | 14.0% vol. |
| TOTAL ACIDITY | 5.69 g/l |
| TOTAL EXTRACT | 26.2 g/l |
| RESIDUAL SUGAR | 0.37 g/l |
| BOTTLE SIZE | 750 ml |