Cistercian nuns has been organically farming their five hectares of vines in Vitorchiano, Lazio, since the early nineties, but it wasn’t until Bea began advising them in the early 2000’s that their wines gained a larger audience.

Coenobium, the basic wine of the monastery, is a blend of Trebbiano, Malvasia, Verdicchio and Grechetto, and is vinified using the technique long employed by Bea of leaving the fermenting juice in longer contact with the skin of the grapes allowing the wine to extract more colour (a deep, brassy, yellow), flavour and tannins.

The result is an unusually complex, medium bodied and food friendly wine that can have a slightly oxidative quality having had more contact with the air during fermentation. A dry palate, with flavours of apple pie, toasted pecans, honey and citrus, this intriguing wine has layers of minerals, nuttiness and acidity.