45% Trebbiano, 35% Malvasia, 20% Verdicchio. This is the same blend as the Coenobium Bianco, but the juice rests on the skins for 15 days giving it a deep coppery color and textural finish. Described as having “penetrating minerality with hints of herbs, particularly anise, and wild flowers”. This is as traditional as wine-making gets at the hands of Trappist nuns.