Ninety minutes north of Rome, in the hilltop town of Vitorchiano, an order of Cistercian nuns has been farming five hectares of vineyards, olive groves and fruit trees since the early 1990s. The work is guided by the Benedictine principle of ora et labora — pray and work. For years, the wines rarely travelled beyond the local community. Then, in the early 2000s, Giampiero Bea—son of the legendary Paolo Bea—began advising the sisters in the vineyard and cellar. Everything remained simple: hand-harvested fruit, native fermentations and winemaking carried out in a modest shed beside the monastery.