La Stoppa
Ageno 2022
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 90% Malvasia di Candia, Ortrugo, Trebbiano Romagnolo |
| Aging | In 40-hectolitre wooden casks and in bottle for the necessary time; no addition of sulphur dioxide |
- Style and grapes: Orange wine made from Malvasia di Candia, Ortrugo and Trebbiano
- Vinification: 4 months' maceration on the skins in steel or concrete with spontaneous fermentation
- Ageing: In 40 hl vats and bottle; unfiltered and with no added sulphites
- Aromas and taste: Green apple, black tea and spices; lively palate with currant and blueberry
- Serving and longevity: Serving temperature 10–12 °C; ageing potential of 5–10 years
Description
What kind of wine it is
Ageno is a captivating orange wine produced by La Stoppa in Emilia-Romagna. This original blend harmoniously combines Malvasia di Candia, Ortrugo and Trebbiano Romagnolo, offering a straightforward and well-structured expression. The aromatic profile opens with notes of green apple, black tea and spices, enriched by hints of hazelnut. On the palate it is dry, lively and crisp, revealing a rich texture that promises excellent ageing potential over time. A distinctive label for those seeking an authentic sip, supported by profound sensory complexity.
Where it comes from
The origin of this wine is in Ancarano di Rivergaro, in the picturesque Val Trebbiola, near the Trebbia river. The vineyards are cultivated following a strict organic and sustainable approach, in full respect of the environment. The vines thrive on silty clay soil with simple Guyot training, ideal conditions to ensure excellent extraction. The name of the label pays tribute to Giancarlo Ageno, the historic founder of the estate, who was the first to recognise and enhance the strong winegrowing vocation of the Piacenza area.
How it is produced
The winemaking follows an essential philosophy, starting with spontaneous fermentation triggered by indigenous yeasts. This is followed by a prolonged maceration on the skins lasting four months in steel or cement vats, a fundamental step in defining the characteristic amber colour and firm structure. Without undergoing any filtration, the wine completes its journey resting in wooden barrels for as long as necessary. This meticulous artisanal process gives a persistent finish, characterised by vibrant notes of currant, blueberry and cloves.
History and Curiosities
Ageno 2022 pays tribute to Giancarlo Ageno, founder of La Stoppa and pioneer of Ancarano di Rivergaro, in Val Trebbiola. Active since 1973 in Emilia-Romagna, the company expresses an authentic connection with its land through a organic and sustainable approach. Under the guidance of oenologist Giulio Armani, this artisanal wine matures in 40-hectolitre wooden vats and refines in the bottle, ensuring an essential and pure style, without added sulphites. The result is an identity-driven expression with great longevity, capable of evolving in the cellar for 5-10 years.
Tasting notes
Perfume
Color
Taste
Serve at:
12 - 14 °C
Longevity:
05 - 10 years
- Start up year: 1973
- Oenologist: Giulio Armani
- Bottles produced: 160.000
- Hectares: 30
In 1973 La Stoppa was bought by the Pantaleoni family, and from the mid-nineties, Elena Pantaleoni leads the company. Elena, flanked by Giulio Armani, focused the work in the vineyards, managed accordingly to the organic method certified by Suolo and Salute. The naturally low yields, due to the average age of the vines and the poor soil, and the intrinsic quality of the grapes make it possible to obtain very characterized wines, born in the vineyard and transformed in the cellar through a minimalist approach. Read more
| Name | La Stoppa Ageno 2022 |
|---|---|
| Type | White green still |
| Denomination | VdT |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 90% Malvasia di Candia, Ortrugo, Trebbiano Romagnolo |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | La Stoppa |
| Story | History and Curiosities Ageno 2022 pays tribute to Giancarlo Ageno, founder of La Stoppa and pioneer of Ancarano di Rivergaro, in Val Trebbiola. Active since 1973 in Emilia-Romagna, the company expresses an authentic connection with its land through a organic and sustainable approach. Under the guidance of oenologist Giulio Armani, this artisanal wine matures in 40-hectolitre wooden vats and refines in the bottle, ensuring an essential and pure style, without added sulphites. The result is an identity-driven expression with great longevity, capable of evolving in the cellar for 5 0 years. |
| Origin | Località Ancarano di Rivergaro (Piacenza) |
| Soil composition | Silty clay |
| Cultivation system | Single Guyot |
| Plants per hectare | 6000 |
| Production technique | Long maceration on the skins (4 months) in steel and/or concrete tanks, spontaneous fermentation with indigenous yeasts, without filtration |
| Wine making | Maceration on the skins for 4 months in steel and/or concrete tanks. Spontaneous fermentation with indigenous yeasts. |
| Aging | In 40-hectolitre wooden casks and in bottle for the necessary time; no addition of sulphur dioxide |
| Year production | 160000 bottles |
| Allergens | Contains sulphites |