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Frequently asked questions about white-and-red-wines
Answers to the most common questions from our readers. Tap a question to read the answer.
Yes: many Trappist, Cistercian and Benedictine abbeys in Italy, France, Germany and Austria still produce their own wine from monastic vineyards. The monastic winemaking tradition dates back to the Middle Ages, when the monks selected many of the cultivars still grown today. Many are organic or biodynamic.
Whites and rosés: 8–12 °C. Light, young reds: 14–16 °C. Structured reds: 16–18 °C. Meditation and dessert wines: 6–10 °C. Too cold flattens aromas; too warm enhances alcohol. A bottle thermometer helps calibrate.
Young whites should be drunk within 2–3 years of vintage. Medium reds 3–5 years, while structured reds and meditation wines can improve for 8–15 years in the cellar — lying horizontally, at 12–14 °C, 70% humidity, in the dark and free of vibration.
Many monastic vineyards follow organic or biodynamic practices, though not all carry formal certification. Vineyard management is usually low-impact: no chemical herbicides, manual work and native yeasts at fermentation. Always check the official organic logo on the label.