GRAPES: MALVASIA DI CANDICA AROMATICA, ORTRUGO, TREBBIANO
SKIN CONTACT: 4 MONTHS
REGION: EMILIA-ROMAGNA, ITALY
Vinification method: La Stoppa is a 50 hectare winery in northwest Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer name Gian Marco Ageno (for whom this bottle is named), the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. The vines are planted on heavy clay soils, and have been farmed organically since the 1990s.
For "Ageno," the Malvasia, Ortrugo, and Trebbiano are all harvested together, destemmed, and fermented with wild yeasts in both stainless and concrete tanks. The grapes macerate on the skins for about 4 months and later undergo malolactic fermentation. In spring, the wine is racked into both old barriques and stainless steel, then ages for a year, followed by two years in the bottle before release. Bottled unfined, unfiltered, and with no added sulfites.
Tasting notes: full-bodied, pear, apricot jam, dried herbs, oxidative, fleshy tannins
Pairings: mushroom ravioli
Mix and match 3, 6 or 12 bottles!
