About this wine
Vineyard and terroir
The grapes are grown organically in the warm, sunny conditions of Emilia, on vines averaging 20 years of age.
Vinification
The wine undergoes four months of skin maceration in stainless-steel and/or concrete tanks, followed by spontaneous fermentation with native yeasts. It is bottled without filtration or added sulfur dioxide.
Ageing
Ageing takes place in 40 hL wooden vats, followed by additional maturation in bottle for an unspecified period.
Label / history
The name pays tribute to Giancarlo Ageno, a lawyer and the founder of La Stoppa. He was the first to recognize the potential of Emilia and sought to develop it further. Ageno is the winery’s only white wine.
