Monastero Suore Cistercensi 'Coenobium' 2022
The Wine
The winemaking sisters of Monastero Suore Cistercensi have created this intriguing blend of Trebbiano, Verdicchio, and Malvasia grapes, with a guiding hand from natural wine making legend, Paolo Bea.
Produced in an entirely natural manner - the 3 grape varietals are harvested together and co-fermented without added yeasts or temperature stabilization. Aged on its fine lees, it’s bottled just before the next harvest without fining or filtering. The nose is evocative of autumn on multiple sensory levels, with aromas of fennel fronds, chamomile tea, almonds, and tangerine that lead into a full - but delicately rendered palate.
Vitorchiano’s regions volcanic soils come through with a somber smoke-iron interplay, and glowing saline acidity that lets the savoury flavours coat the mouth. On first impression it may seem broad and reserved - but there is an underlying unique, and I mean unique freshness and depth that’s revealed with time. Its a very stable wine that can be drunk of 3 days with ease, with each passing day revealing further nuances.
Be patient with it in the glass, its persuasiveness creeps up on you. The perfect match with tradition Lazio pasta dishes as Carbonara or Cacio e Pepe - simple meals that can be prepared at home… Amen!
These are not your typical Italian wines - one must have an open mind. They take a little time to unfold and fully appreciate - and when they do ‘Allora’ hopefully… you’ll have your ‘light bulb moment’. It is then, you’ll see another side: uniquely captivating, seductive and truly celestial qualities!
The Details
Variety - Trebbiano, Verdicchio, Malvasia
Country - Italy
Region - Lazio
Extra - Cork
Year - 2022
Volume - 750ml
About the Wine Maker 
Under the guidance of Umbria's natural wine making legendary Paolo Bea, the Sisters of the Cistercian order at the Vitorchiano monastery in Latium/Lazio region, about 70 kilometres northwest of Rome produce soulful and cerebral vini. They practice organic farming and produce wine as honest, sympathetic and gracious as they are. Coenobium ( the 'monastery') comes from the volcanic soils that underlay the vineyards. The extended contact that the fermenting juice has with the skins is a special vinification technique encouraged by Bea.
