The nuns really do make the wine. The Cistercian sisters of Vitorchiano, about an hour north of Rome, farm their vineyards themselves and have done so organically since the early 1990s, with Giampiero Bea of Paolo Bea advising them since the early 2000s. Benedic is their only red and the hardest of their wines to lay hands on: equal parts Ciliegiolo and Sangiovese with a splash of Merlot (45/45/10) grown on volcanic soils, fermented naturally for about two weeks and bottled without fuss or forced stabilization. It’s light on its feet and earthy, with far more grip than the pale color would lead you to expect. Serve it with a slight chill and it becomes the kind of red you finish without noticing.