Ageno

Ageno is La Stoppa’s iconic skin-contact white, a deep amber “orange wine” made only from Malvasia di Candia Aromatica grown on their hot, clay-silt hills in Emilia-Romagna. It’s named after Giancarlo Ageno, the estate’s founder, and is the only dry white they produce. The vines are farmed organically with wild grass between the rows and no synthetic treatments.
The grapes ferment with their skins for about four months in steel or cement tanks, using only native yeasts. The wine then rests in large old wooden vats and in bottle, without filtration or added sulphur. In the glass you can expect a coppery colour and layers of aromas: black tea, orange peel, rose, spices, a touch of apple and nuts, even small red fruits. On the palate it is dry, with tea-like tannins, lively acidity and a long, savoury finish.
Ageno is excellent with aged cheeses, pasta with butter and herbs, white meats, or rich vegetable dishes – and it’s a bottle that keeps evolving in the glass and can age for several years in your cellar.