La Stoppa Ageno from Emilia-Romagna — a full-bodied orange wine from 90% Malvasia di Candia and 10% Ortrugo and Trebbiano, with aromas of dried fruits and a soft, complex finish from 40 days of skin maceration, no filtration, no fining, and no added sulphur from an organically and biodynamically farmed estate.
Tasting Notes
Aromas of dried fruits with a full-bodied yet balanced taste. The 40-day skin maceration on the Malvasia di Candia gives Ageno its deep amber colour, its tannin structure, and its complex oxidative character. Malvasia di Candia is one of Emilia-Romagna's most aromatic indigenous white varieties — here macerated for weeks, producing a wine of extraordinary complexity, texture, and longevity.
Quick Facts
- Grapes: 90% Malvasia di Candia, 10% Ortrugo and Trebbiano
- Origin: Italy, Emilia-Romagna, hills near Rivergaro (organically and biodynamically farmed, altitude)
- Style: Orange wine, 40-day skin maceration, natural wine
- Winemaking: Manual harvest, indigenous yeasts, 40-day maceration on skins, spontaneous malolactic, no filtration, no fining, no added sulphur
Food Pairing
Rich fish, aged cheeses, spiced dishes, and charcuterie.
Serving
Serve at 12-14°C. Open 20 minutes before serving. Will age for 10+ years.
About the Producer
La Stoppa is a natural wine estate in Emilia-Romagna run by Elena Pantaleoni, farming organically and biodynamically near Rivergaro with indigenous yeasts, no filtration, no fining, and no added sulphur.
