Nuns making natty wine. It’s a thing. About an hour north of Rome, the sisters of the Monastero Suore Cisterci craft holy grape water under the guidance of natural vino pioneer Paolo Bea. Obeying the Benedictine principle of 'ora et labora’ (pray and work), the 80 women farm organically 5ha of vineyards, orchards and gardens, and vinify using indigenous yeasts – all without any machinery. This wine is a blend of local white varietals Trebbiano, Malvasia del Lazio and Verdicchio, hand picked and wild fermented together. There's a Springtime aura here, charged with wild mountain herbs, star anise, asian spices and a bitter edge. A virtuous vino that purifies the dirtiest of drinkers. Only a handful made each year, so say your prayers.