The vineyards are planted to a series of four essentially local white grape varieties: Malvasia, Verdicchio, Grechetto and Trebbiano.
|The Coenobium: is the basic wine of the Monastery with an approximate annual production of 12000 bottles, about 80% of which is shipped through us to satisfy the US market. Its intrigue comes from the volcanic soils that underlay the vineyards and the longer than usual contact that the fermenting juice has with the skins … this being a vinification technique encouraged by Bea.|
|The Ruscum: is a blend of the same four grapes (Trebbiano, Malvasia, Verdicchio and Grechetto) but, in this instance, the juice is left to ferment on the lees for a period of two weeks or more, extracting all of the flavors, colors and textures of its fruit. The result is a wine of often deep golden color and penetrating minerality with hints of herbs, particularly anise, and wild flowers. There are approximately 4000 bottles produced annually of this cuvée, the overwhelming majority of which comes to the USA.|
|2016 “Benedic” Rosso: The sisters produce a scant amount of red wine: a charming blend of equal parts Sangiovese and Ciliegiolo called “Benedic.” Despite a two-week maceration, “Benedic” is typically a beautifully pale, translucent wine. Registering just 11% alcohol, its color is calm, soft, and almost coppery—one can sense its gentle nature just from looking at it. A pure, honest nose of red licorice, dried leaves, and fresh pipe tobacco introduces an ethereal caress of a palate with almost no detectable tannins. “Benedic” is a pretty, tasty, plain-speaking wine with no makeup and no pretension, and its softly floral edge puts one in the mind of springtime. Those expecting power may be disappointed, but a wine this guileless is nearly impossible to dislike.|
WINE SCHOOL By Eric Asimov Dec. 27, 2021 It’s a recently popular style made with ancient techniques: whites produced using the methods for reds. Is it a passing fancy, or will it endure? We don’t ordinarily get too deeply into the details of making wine, but we will with our next subject, orange wines, also
It’s difficult to believe that we are preparing to receive our fourteenth vintage from the sisters of Monastero Suore Cistercensi. Led by Adriana and Fabiola (pictured left), this convent of 70 Cistercian nuns has been…
‘Producing Wine With Each Other and the Creator’: A Group of Nuns on Operating Their Italian Vineyard
Religious women at a monastery outside Rome produce serious wines.
Passing by the vineyards at Monastero Suore Cistercensi, you may see figures pruning the vineyards or checking out clusters of grapes. What’s unique about these figures, though, is they are each wearing a nun’s habit.
We’ve all heard of beers made by Trappist monks—Chimay—and liqueurs by Carthusians—Chartreuse—but there is wine made by religious women too. At this monastery in Vitorchiano, Italy, the Sisters of the Cistercian Order tend five hectares of vineyards to make two white wine blends, Coenobium and Ruscom, as well as a red wine blend called Benedic.