Vino Bianco "Ageno"


90% Malvasia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is co-harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch). Malolactic fermentation normally occurs. In the spring the wine is racked into botti and aged for at least a year, followed by 2 or more years in bottle before release. There is no sulfur added at any point to this wine. The vintages are not necessarily released in sequence: for example, this 2016 was released along with the 2019, which is to say long after the 2017, in the spring of 2021. All three vintages sport a new label and Vino Bianco rather than IGT Emilia status. The name "Ageno" is in homage to the original owner of the estate, Giancarlo Ageno.

93 points
"The 2016 Ageno is more pink than orange and incredibly vibrant in the glass. It pulls you close with a sweet and sour mix of blood orange, dried nectarine, green apple, incense and crushed flower petals. This is soft and fleshy in feel, with a noticeable yet balanced inner sweetness, casting ripe orchard fruits laced with ginger and candied citrus across a core of nervous acidity. Energy remains here through the long and lightly structured finale, as the mouth waters for more, and notes of dried apricot and fig linger on. Fans of high-skin-contact whites take note; the 2016 Ageno is spellbinding. It’s a blend of 90% Malvasia di Candia Aromatica and 10% Ortrugo and Trebbiano that macerates on the skins for four months."
Eric Guido,
Vinous Media
, November 2021

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