Giampiero Bea collaboration with the Sisters at Monastero Suore, a Cistercian monastery in Vitorchiano, 90 minutes north of Rome. The Coenobium is fermented on its skins that comes from the Malvasia, Verdicchio, Grechetto and Trebbiano vines the Sisters tend organically.
As featured in the New York Times: "This is a rare Lazio white with great character, a blend of trebbiano, malvasia and verdicchio. The grapes are grown by Cistercian nuns just north of Rome and made into wine under the supervision of Giampiero Bea of the great Umbrian producer Paolo Bea. It’s redolent of apples, herbs, citrus and volcanic soils, and has just the slightest pleasant tannic rasp, courtesy of longer-than-usual maceration with the grape skins. (Rosenthal Wine Merchant, New York)"