La Stoppa 'Ageno' 2019 Emilia-Romagna, Italy

90% Malvasia 10% Ortrugo & Trebbiano Toscano.

Emilia-Romagna, Italy

The varieties are co-planted and the vines average 30 years of age. The fruit is co-harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch). Malolactic fermentation normally occurs. In the spring the wine is racked into botti and aged for at least a year, followed by 2 or more years in bottle before release. There is no sulfur added at any point to this wine.

Bowler