Coenobium is one of the most singular wines in Italy — and arguably the world. It is made by the Cistercian nuns of the Monastero Suore Cistercensi in Vitorchiano, a small hilltop village in Lazio north of Rome, where the sisters have been farming their vineyards and making wine since the 1990s under the guidance of the late, legendary natural wine pioneer Josko Gravner. The name comes from the Latin coenobium, meaning “community of monks (or nuns) living together” — a fitting tribute to the collective spirit behind this wine. A blend of Verdicchio, Trebbiano, and Malvasia, it is fermented and aged in terracotta amphorae in the ancient Georgian tradition, with extended skin contact that gives it its characteristic amber hue and textural depth. Amber-gold in the glass, it opens with a complex and meditative nose: dried apricot, chamomile, beeswax, orange peel, and a savoury, oxidative depth that rewards patience. On the palate, it is full-bodied and structured for a white — rich texture, firm tannins from the skin contact, bright acidity, and a long, nutty, mineral finish. A wine to sit with slowly. Serve at cellar temperature. Pair boldly. Drink thoughtfully.
