Advising oenologist Paolo Bea suggested that these Cistercian sisters try aging longer on the lees and this is the result. The wine is golden in the glass with notes of roasted fennel, mint, and pear skins on the nose. The palate is dense with sweet fruit and prominent preserved lemon acidity. The finish shows hints of skin tannin. A unique and beautiful wine.
It seems like everyone is talking about orange wine these days and to me and the Coenobium "Ruscum" is perfect for one's first foray into the category. An orange wine is made from white grapes—but in a red wine style—macerated on its skins for an extended period of time. The Coenobium is golden/amber in color and has subtle tannin resulting from over two weeks of skin contact during fermentation. While some orange wines stray toward the more funky territory of chicken broth, this one made by Sisters of the Cistercian order in Vitorchiano—about 90 minutes north of Rome—contains a more subtle herbal quality while also showing fresh fruit like pear and apricot and a tart lemon finish.
The complexity of this full-bodied wine makes it the perfect match for cured meats, aged cheeses, and roast poultry. I also enjoyed it with Skittles.
This white Italian grape variety generally produces wines with a good amount of acidity, making it great for cutting through buttery, saucy dishes.
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