La Stoppa, an organic estate run by Elena Pantaleoni, is a leader in the Emilia region. La Stoppa's approach to bottling and releasing wine can be described in two words: observation and patience. It is not uncommon for wines to age in barrels for years before bottling, and then to spend many more years in the bottle before release. Ageno is an orange wine made from 90% Malvasia di Candia and 10% Ortrugo / Trebbiano Toscano. The varieties are co-planted, and the vines average 30 years of age. The fruit is harvested by hand, destemmed, and fermented with native yeasts and no sulfur in the tank. Maceration with the skins lasts at least 4 months. Ageno captivates with a deep orange hue and nuances of sun tea, with ripe peach, tangerine, and mint. Lifted and energetic, it washes across the palate with a 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 peels.