La Stoppa Ageno 2017

Apricot jam, apple jam, honey, medicinal herbs, nuts, caramel. A touch sweet, yes, but the VA and brilliant acidity rescue it completely -- this is drinkable and genuinely delicious. Good, long finish. Really improved over the last two years. It's finding itself.

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
Average production: 15 000 bottles

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, the 2017 has been released (fall 2020) ahead of the 2016. 2017 is also the first year of a new label design as well as Vino Bianco rather than IGT status. The name "Ageno" is in homage to the original owner of the estate, Giancarlo Ageno.

Bowlerwine

This wine presents a complex and alluring bouquet, featuring a rich blend of apricot jam, apple jam, and honey, subtly accented by hints of medicinal herbs and nuts. The palate, while straightforward, doesn't quite match the depth of the nose, leaning more towards simplicity. Its notable sweetness is well-balanced by the acidity and tannin, ensuring it doesn't overwhelm the senses. However, a desire for more pronounced fruit flavours and higher acidity is evident, hinting at potential areas for enhancement to achieve a more harmonious and dynamic tasting experience.

Really happy to taste new release of Ageno. Lots of ripe apricot, even apricot jam, ripe pear, dill, subtle hints of acetone, spices. In addition to new label and losing IGT it also got much more residual sugar, this is the first thing you notice when you taste it. Apricot jam in a liquid state. But then a powerful wave of rough tannins washes away sweetness, leaving you on a flavourful dry land. Nice, relatively young, easy to drink.

Ageno

Tasting Notes(3)

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