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An orange wine from a pioneering natural producer in Emilia.When Elena Pantaleon took over La Stoppa from her father she proceeded to pull out the French varieties and replant with native Italian grapes. The vineyards are all organic since the early 90s and certified since 2008. Then with her winemaker, Giulio Armani, began making wines with native yeasts, long skin maceration, little to no sulfur additions, and extended bottle aging. This wine is mostly Malvasia, made with prolonged skin contact that gives it an amber color and imparts a tannin profile absent in white wines.
From the mouth of the distributor (David Bowler):
"90% Malvasia/10% Ortrugo & Trebbiano Toscano. The different grapes are co-planted and the vines average 30 years in age. The fruit is picked together, destemmed and macerated with the skins for approximately a month (less time in warmer vintages, more in cooler ones); a cap of skins and seeds forms and is not broken but is kept moistened with the fermenting wine. Fermentation is with native yeasts only in steel tank; malolactic fermentation occurs naturally as well. The wine is aged for a year, half in stainlesss steel and half in used French oak, followed by two years in bottle before release. The name "Ageno" is in homage to the original owner of the estate, Giancarlo Ageno (a lawyer and wine enthusiast who brought French vine cuttings to Emilia in the 19th century)."