Lumen Christi
The Roman rite, once the serene inheritance of countless saints, was not abruptly overturned in the late 1960s, as a conventional traditionalist narrative suggests; instead, it was subjected to a process of gradual dismantling in the mid-twentieth century, prior to the coup de gr ce delivered by Paul VI's Consilium. Among the most significant turning points was the imposition of a 'reformed' Holy Week in 1955 under Pope Pius XII. This was no gentle pruning or 'restoration' but a momentous rupture, a deliberate reshaping of ancient ceremonies to fit the mind of modern man, an attempt to reimagine and improve upon the past rather than receiving it humbly as the treasure it is. As a result, the 1962 liturgical books bear the wounds of earlier deformations and anticipate wounds yet to come. Lumen Christi confronts these uncomfortable truths, not in a spirit of nostalgia but in the name of intellectual honesty and historical clarity. Authentic liturgical development never came from panels
Devotion to the Sorrowful Mother
Many Catholics are unaware of our holy traditions on and powerful devotions to the Sorrows of Mary. Based on Scripture and the lives of the Saints, this little book will open eyes and hearts to the Sorrows of Our Lady.
Vintage 2013
Drink it now or cellar for up to 30 years. No need to decant but best to open it 20-30 minutes before service. Champagne Dom Perignon is probably the most famous in the world, a wine bearing the prestigious name of the legendary Benedictine monk who is traditionally considered the inventor of the Champenoise method and therefore of Champagne, as we know it today. The Dom Perignon label was born in 1936 when Robert-Jean de Vogue, president of the Moet & Chandon Maison, decided to create an extraordinary wine by selecting the best reserves from the 1921 vintage. Dom Perignon has always been a vintage Champagne produced only in the best years. Its production is today followed and directed by the chef de cave Vincent Chaperon who replaced the famous Richard Geoffroy in 2019. The grapes for the production of this extraordinary Champagne have been selected in the villages of Hautvillers, Aÿ, Bouzy, Verzenay, Mailly, Chouilly, Avize, Cramant, and Le-Mesnil. The wine spent 7 years on the lees, and its dégorgement took place in September 2021. It is a wine with a very generous and complex olfactory profile with aromas of fresh ripe fruit, dried fruit and aromatic herbs, and some light nuances of coffee powder. It is a mature and rich wine, concentrated and dense with velvety and persistent bubbles. It is intense and elegant with a persistent finish that recalls mineral notes. Perfect with white meats and seafood; an absolute must with fish tartare.
Champagne Brut Rosé
Drink it now or cellar for up to 8 years. No need to decant. Officially founded in 1729, the Maison Ruinart is the oldest in the entire Champagne region. However, its history is much older and its origins date back to the seventeenth century when the Benedictine monk Dom Thierry Ruinart began to collaborate with the abbot Dom Perignon, from whom he learned the secrets of the Champenoise method. Champagne Rosé Second Skin is a new version, made with revolutionary packaging that follows the line of the bottle, it’s recyclable and comes from paper sourced from trees in eco-managed European forests. The eco-design is inspired by the Crayeres, Ruinart's wonderful UNESCO heritage limestone cellars. The wine is a blend of Pinot Noir from the Montagne de Reims and the Vallée de la Marne and Chardonnay from the Côte des Blancs and the Montagne de Reims. The two varieties are vinified in white separately. The second fermentation takes place in the bottle according to the Champenoise method, with aging on the lees for at least 48 months. This beautiful Champagne has a rosé color and light orange nuances. The bubbles are fine and persistent. On the nose, it reveals fresh and delicate aromas of small red fruits and notes of pomegranate. In the mouth, it is clean and refreshing but with good richness and fruity notes. The finish is persistent and recalls notes of pink grapefruit. Try it with salmon or rainbow trout. It also goes well with Italian ham or shellfish.
A Rare Benedictine
A Rare Benedictine
Benedictine Maledictions
"'May they be cursed in town and cursed in the fields. May their barns be cursed and may their bones be cursed. May the fruit of their loins be cursed as well as the fruit of their lands.' French monks of the Middle Ages hurled curses like th...
Benedictines in the Middle Ages
A comprehensive survey of the origins, development, and influence of the most important monastic order in the middle ages. The men and women that followed the sixth-century customs of Benedict of Nursia (c.480-c.547) formed the most enduring, infl...
Benedictines in the Middle Ages
A comprehensive survey of the origins, development, and influence of the most important monastic order in the middle ages. The men and women that followed the sixth-century customs of Benedict of Nursia (c.480-c.547) formed the most enduring, infl...
Monk Habits for Everyday People - Benedictine Spirituality for Protestants
In their zeal for reform, early Protestant leaders tended to throw out Saint Benedict with the holy water. That is a mistake, writes Dennis Okholm, in Monk Habits for Everyday People. While on retreat in a Benedictine abbey, the author, a professo...