Ageno

This wine is named after the founder of La Stoppa, lawyer Ageno, who was the first to believe and give value the great potential of this area. Obtained after a long spontaneous maceration from grapes of this hot and low yielding land. A person responsible for production is Giulio Armani.

• First Production: 2002
• Agriculture: Organic, natural green cover between the rows. No fertilizing, weed killers or pesticides
• Soil Type: Clay Silt
• Trellis System: Simple Guyot
• Age of vines: 20 years
• Density: 6000 plants per hectare
• Vinification: 4 months maceration on skins in stainless steel and/or cement tanks
• Fermentation and aging: Spontaneous fermentation with indigenous yeasts, aged in 40 hectolitre wooden tanks and in bottle for a time necessary, no filtration or sulphites added
• Produced: 13 300 bottles

2017 was a brutally short year in Emilia-Romagna: April frost, hail and summer drought cut the regional crop by an estimated 20-30% per Confagricoltura, though quality ran high in what little was picked. 2017 is also where the blend changed: the back label drops Ortrugo and Trebbiano and names Malvasia di Candia Aromatica alone, as every label since has.