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 2019 was released along with the 2016, 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.

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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