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 co-harvested, destemmed and fermented with native yeasts and no sulfur 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 40-hectoliter Slavonian oak botti and aged for at least a year; it is then bottled without filtration or sulfur and aged for at least 2 more years. The vintages are released when deemed fully ready, not in chronological sequence; there is sometimes residual sugar and sometimes not (the 2019 with less than 1 gram/liter RS). The name "Ageno" is in homage to the original owner of the estate, Giancarlo Ageno.