The Ageno Bianco Emilia di La Stoppa was produced from 90% Malvasia di Candia and 10% Ortrugo and Trebbiano grapes. The original vineyards were cultivated on clayey-loam soils, following organic methods, with natural grass cover and without the use of fertilizers, herbicides, or pesticides. The winemaking process included a 4-month maceration of the must on the skins in steel and/or cement tanks. Alcoholic fermentation took place thanks to indigenous yeasts in 40-hectoliter wooden vats. The wine, Ageno Bianco Emilia di La StoppaAgeno Bianco Emilia La Stoppa, aged for several months in the same containers. No filtration operations were carried out, nor was sulfur dioxide added.

AGENO BIANCO EMILIA LA STOPPA: TASTING NOTES

The Ageno Bianco Emilia di La Stoppa presents a seductive amber yellow color. On the nose, it releases aromas of ripe yellow fruit, candied citrus, smoked tea, caramel, and oriental spices. The taste is broad, enveloping, and complex, finely aromatic with good structure. The finish is long, with hints of spices and citrus. It pairs well with cheeses, especially blue cheeses and soft cheeses, as well as vegetarian dishes and savory seafood recipes. Also worth trying with white meats.