Vino Bianco "Ageno"


90% Malvasia di Candia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is harvested by hand, destemmed and fermented with native yeasts and no sulfur in tank. Maceration with the skins lasts at least 4 months. Malolactic fermentation normally occurs. In the spring, the wine is racked into 40-hectoliter Slavonian oak botti and aged for at least 2 yearse. The wine is bottled without filtration or sulfur and aged further. 2019 finished dry. Ageno vintages are released when deemed fully ready, not in chronological sequence, e.g. 2019 came out alongside 2016, followed by 2018. The name "Ageno" is in homage to the original owner of La Stoppa, Giancarlo Ageno, from whom proprietor Elena Pantaleoni's father bought the property.

91 points
"The 2019 Ageno is a deep golden color with an exotic and sharply focused bouquet of ginger-spiced apples, nectarines, sandalwood and dusty dried flowers. It’s soft-textured and spicy with notes of sour citrus, tropical melon and savory herbs enlivened by juicy acidity. This is persistent, lightly structured and classically dry, leaving notes of young peach, lemon rinds and an air of raw honey. I love the balance and energy of the 2019. The Ageno is composed of 90% Malvasia di Candia Aromatica and 10% Ortrugo and Trebbiano which macerates for four months on the skins and is then refined in forty-hectoliter wooden vats."
Eric Guido,
Vinous Media
November 2021

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