The Cistercian order of nuns at Monastero Suore Cistercensi, in Lazio, planted their vineyard in 1963, but did not gain significant attention until the early 2000s when veteran winemaking consultant,  Giampiero Bea, was brought on board. Fruit is grown organically and naturally in volcanic soils and manually-harvested. The juice is left to ferment on the skins for 2+ weeks, extracting a deep golden color.