Trebbiano, Verdicchio, and Malvasia
Produced by the nuns at Monastero Trappiste.
The grapes are Co-harvested and Co-fermented, translating the power of the volcanic soils. Striking minerality somberly interplay with smoke, iron and green apple while fennel front and honey finish on the palate. Coenobium displays notable breadth-yet it is muscular and chiseled rather than corpulent. Hand Harvested. Spontaneous fermentation in stainless-steel and fiberglass tanks. Wine remains on lees until assemblage prior to bottling. Elevage 12 months. Unfined, filtered if necessary. Sulfur applied at harvest and bottling.
