Produced by the Trappist nuns from a 50/50 blend of Ciliegiolo and Sangiovese was organically cultivated from young vines in the area around our Monastery in Vitorchiano. It underwent a 15-day natural fermentation without any forced stabilization with 15 days on the skins, producing a very pale color. BENEDIC (= Benedite) = a request for a blessing.