La Stoppa - Ageno produced in Emilia Romagna in the province of Piacenza, made by vinification in contact with the skins for 4 months.
La Stoppa - Ageno produced in Emilia Romagna in the province of Piacenza, made by vinification in contact with the skins for 4 months.
La Stoppa - Ageno produced in Emilia Romagna in the province of Piacenza, made by vinification in contact with the skins for 4 months.
La Stoppa - Ageno produced in Emilia Romagna in the province of Piacenza, made by vinification in contact with the skins for 4 months.
Out of stock

La Stoppa – Ageno – 2019

As a tribute to the founder and his intuition, Ageno has been produced since 2002 and it is the only dry white wine of the selection. Composed by 90% of aromatic Malvasia di Candia and the remaining 10% by Ortugro and Trebbiano, the grapes come from 20 years old vineyards which grow on very clayey soils from which are produced wines of great strength. Spontaneous fermentation is done with a long maceration in contact with skins for 4 months in steel tanks, followed by aging in medium size wooden barrels and subsequently in bottle for the time deemed necessary. A macerated wine with strong aromatic scents ranging from black tea to jammy dried fruit, it is smooth and rich from the very first sip but acquires complexity as the minutes go by.

  • Producer La Stoppa
  • Name: Ageno
  • Grape Variety: 90% Malvasia di Candia Aromatica 5% Ortrugo 5% Trebbiano
  • Vintage: 2019
  • Alcohol Content: 13,5%
  • Bottle Size: 750ml
  • Production: 21300 bottles

Productive Notes: spontaneous fermentation and maceration on skins for 4 months in steel tanks, then aging in medium barrels for several months.

Wine naturally contains solphites

31,00€

Out of stock

Description

Among the hills of Emilia Romagna in Val Trebbiola in the province of Piacenza is located La Stoppa, one of the oldest wineries of the region. Founded by lawyer Giancarlo Ageno when he planted the first vineyards, since 1973 is under the management of Pantaleoni family who extended the property and inherited the estate by bringing high prestige. In 58 hectares (58 acres), 30 of which are planted with vines and the rest with woods, are cultivated local grapes such as Malvasia and Bonarda as well as Ortugro and Trebbiano following organic practices with great care of the soil and of the surrounding environment. A very agricultural style, manual work in the vineyard, low yields because of the average age of vines which grow on poor soils in a hot and dry climate with early ripening of berries but well concentrated. Minimalist methods in the cellar with long maceration on the skins and fermentation without the addition of yeasts at room temperature, aging in steel or cement for young wines while wooden barrels for more valuable wines with high aging potential. All this is synonymous of their quality with a good dose of respect and patience.

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