Monastero Suore Cistercensi (Vitorchiano) 'Coenobium' 2021

The Coenobium (pronounced 'see-no-be-um') has an approximate annual production of 1,200 cases, 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.

Rosenthal tasting notes on this wines: Produced in an entirely natural manner under the guidance of Giampiero Bea, the Coenobium is a blend of Trebbiano, Verdicchio, and Malvasia, harvested together and co-fermented without added yeasts or temperature stabilization. Aged on its fine lees in steel and fiberglass tanks, it is 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 volcanic soils come through with a somber smoke-iron interplay, and glowing acidity lets the savory flavors coat the mouth, yet the overall impression is one of freshness and drinkability.