2018 Ageno IGT Emilia
Ageno is made from Malvasia di Candia, Ortuga and Trebbiano fermented on skins for 10 months. It is one of those wines we put on the shelf with our Radikons, Gravners, Cantina Giardinos. Needs an autumnal dish of pumpkin risotto and heady sage. Cellar it and see what magic unfurls. La Stoppa for many was their first sip, the portal to the world of natural wine, long before it became part of today’s cultural fabric. The 50 hectare property is located in northwest Emilia-Romagna and was founde...Read More...
Ageno is made from Malvasia di Candia, Ortuga and Trebbiano fermented on skins for 10 months. It is one of those wines we put on the shelf with our Radikons, Gravners, Cantina Giardinos. Needs an autumnal dish of pumpkin risotto and heady sage. Cellar it and see what magic unfurls.
La Stoppa for many was their first sip, the portal to the world of natural wine, long before it became part of today’s cultural fabric. The 50 hectare property is located in northwest Emilia-Romagna and was founded in the late 19th century by a wealthy lawyer named Gian Marco Ageno, however the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. 32 hectares of vines are planted in Barbera and Bornada for red, as well as a small amount of Malvasia di Candia, Ortrugo and Trebianno for whites. Today, the wines produced from La Stoppa are typically Emilian, but this wasn't always the case; moving forward occasionally means taking a step back. Go slow, to go fast. As such, they never release a wine before they believe it is ready to be consumed, so the releases are never chronological…a lesson in observation and patience. The wines are a snapshot on what it really means to be a natural winemaker and intuitive farmer.