Monastero Suore Cistercensi, ‘Cenobium Ruscum’ (2025)
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Lazio, Italy— Produced by the Cistercian nuns of the Abbazia di Vitorchiano! A blend of the same four grapes as ‘Cenobium’ (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 4,000 bottles produced annually of this cuvée, the overwhelming majority of which comes to the USA. Apricot jam caught between wildflowers and white pepper. No S02.