About the Wine
Organically grown and hand picked Malvasia di Candia Aromatica. Spontaneous fermentation with indigenous yeasts, 4 months maceration on skins in stainless steel and/or cement tanks. Aged in 40 hectolitre wooden tanks and in bottle for a time necessary, no filtration or sulphites added.
Review
“The 2020 Ageno captivates with a deep orange hue and blend of nostalgic nuances of sun tea with peach sorbet, tropical melon, tangerine and mint. Weighty in feel yet lifted and energetic, it washes across the palate with a liquid floral concentration and citrus-infused apricot underscored by crunchy minerals and spice. This leaves the senses reeling as it finishes youthfully tense and incredibly long, tapering off with a saline tinge offset by hints of candied lemon peel. Fantastic.“
Eric Guido, Vinous, May 2025 – 94 points
About La Stoppa
The La Stoppa winery and vineyards are located in Piacenza within the Emilia region of Italy where owner, Elena Pantaleoni, and her enologist, Giulio Armani, oversee thirty-six hectares of vineyards interplanted among forest and farm land. They have practiced organic since the early nineties, but it was only in 2008 that certification was in place. However, organics is just the tip of the iceberg at this uber-traditional winery, where spontaneous fermentations, ambient yeasts, little to no sulfur, long macerations and extended aging in neutral vessels rule the day. Here, every task is done with the goal of communicating a pure expression of variety, place and vintage. Barbera, which we often look to Piedmont for, excels here with Emilia’s warm climate and the heavy clay-limestone soils throughout La Stoppa’s vineyards.
Snapshot
Region: Emilia-Romagna
Country: Italy
Alcohol: 12.5%
Vintage: 2020
Size: 750ml
Closure: Cork
Varietals: Malvasia di Candia Aromatica
