A very special wine - made by a monastery in Lazio, under the tutelage of the prolific winemaker, Paolo Bea. It's a blend of Trebbiano, Malvasia, and Verdicchio which was co-fermented and macerated on skins for 14 days. Despite the noticeable skin contact, the tannins are quite gentle and user-friendly. Dried apricot, baked apple, sandalwood, candied orange peel, and fresh herbs with mouthwatering acidity and a long, complex finish.

Monastero Suore Cistercensi Ruscum Coenobium TMV 2019 (BROWN LABEL)

This is an intriguing and delicious rosato hailing from Gradoli, a small village in northern Lazio roughly halfway between Pisa and Rome. It's made from organically grown Aleatico, a local grape known for its highly aromatic qualities, which was aged for ten months in neutral oak and bottled without fining, filtration, or sulphur additions. Aromas of ripe strawberry and dried herbs lead into a gentle yet captivating palate of dried rose petals, blood orange woodsmoke, and ferrous minerals with a saline acid line.