Organic wine is one thing, but organic wine (made with very minimal intervention, i.e., naturally) by nuns? It’s enough to cause a sensation. Ninety minutes north of Rome, 80 Cistercian nuns farm ten acres of vines entirely organically. With some consultation from the Bea family, the nuns have turned out some wines that are just like they are. The spartan landscape (and cellar) are energetic and full of warm spirit.

The Coenobium is a blend of Trebbiano, Verdicchio, and Malvasia, co-fermented without added yeasts, aged on its fine lees, and bottled just before the next harvest without fining or filtering. The nose evokes autumn with aromas of fennel fronds, chamomile tea, almonds, and tangerine that lead into a full but delicate palate. Vitorchiano’s volcanic soils seep through with a somber smoke-iron interplay, and glowing acidity lets the savory flavors coat the mouth.