Region: Rivergaro, Emilia-Romagna, Italy (Vino d'Italia)
Grapes: Malvasia di Candia Aromatica, Ortrugo, Trebbiano
Body: Medium to full
Notes: Deep amber and opulent. Dried apricot, orange blossom honey, saffron, roasted nuts, and a long, grippy tannic finish with extraordinary depth. One of the great orange wines of Italy — full stop.
Pairing: Aged hard cheeses, roasted pork, rich pasta dishes, saffron risotto, or charcuterie boards with serious ambition.
La Stoppa "Ageno" is widely regarded as one of Italy's benchmark orange wines and a foundational reference point in the modern natural wine movement. Produced by Elena Pantaleoni at La Stoppa's historic estate in Rivergaro in the Colli Piacentini of Emilia-Romagna, Ageno is made from Malvasia di Candia Aromatica — an intensely aromatic indigenous grape — blended with Ortrugo and Trebbiano, all grown biodynamically on clay and limestone soils. The grapes undergo extended skin maceration of up to three weeks in open wooden fermenters with native yeasts, followed by aging for two years in large neutral oak casks with zero additions and no filtration. The result is a wine of extraordinary textural density, aromatic complexity, and structural grip that rewards both immediate drinking and years of cellaring. Named after a local farm worker who helped shape the estate for decades, Ageno is a wine with soul, history, and undeniable presence.`
Grapes: Malvasia di Candia Aromatica, Ortrugo, Trebbiano
Body: Medium to full
Notes: Deep amber and opulent. Dried apricot, orange blossom honey, saffron, roasted nuts, and a long, grippy tannic finish with extraordinary depth. One of the great orange wines of Italy — full stop.
Pairing: Aged hard cheeses, roasted pork, rich pasta dishes, saffron risotto, or charcuterie boards with serious ambition.
La Stoppa "Ageno" is widely regarded as one of Italy's benchmark orange wines and a foundational reference point in the modern natural wine movement. Produced by Elena Pantaleoni at La Stoppa's historic estate in Rivergaro in the Colli Piacentini of Emilia-Romagna, Ageno is made from Malvasia di Candia Aromatica — an intensely aromatic indigenous grape — blended with Ortrugo and Trebbiano, all grown biodynamically on clay and limestone soils. The grapes undergo extended skin maceration of up to three weeks in open wooden fermenters with native yeasts, followed by aging for two years in large neutral oak casks with zero additions and no filtration. The result is a wine of extraordinary textural density, aromatic complexity, and structural grip that rewards both immediate drinking and years of cellaring. Named after a local farm worker who helped shape the estate for decades, Ageno is a wine with soul, history, and undeniable presence.`
Region: Rivergaro, Emilia-Romagna, Italy (Vino d'Italia)
Grapes: Malvasia di Candia Aromatica, Ortrugo, Trebbiano
Body: Medium to full
Notes: Deep amber and opulent. Dried apricot, orange blossom honey, saffron, roasted nuts, and a long, grippy tannic finish with extraordinary depth. One of the great orange wines of Italy — full stop.
Pairing: Aged hard cheeses, roasted pork, rich pasta dishes, saffron risotto, or charcuterie boards with serious ambition.
La Stoppa "Ageno" is widely regarded as one of Italy's benchmark orange wines and a foundational reference point in the modern natural wine movement. Produced by Elena Pantaleoni at La Stoppa's historic estate in Rivergaro in the Colli Piacentini of Emilia-Romagna, Ageno is made from Malvasia di Candia Aromatica — an intensely aromatic indigenous grape — blended with Ortrugo and Trebbiano, all grown biodynamically on clay and limestone soils. The grapes undergo extended skin maceration of up to three weeks in open wooden fermenters with native yeasts, followed by aging for two years in large neutral oak casks with zero additions and no filtration. The result is a wine of extraordinary textural density, aromatic complexity, and structural grip that rewards both immediate drinking and years of cellaring. Named after a local farm worker who helped shape the estate for decades, Ageno is a wine with soul, history, and undeniable presence.`
Grapes: Malvasia di Candia Aromatica, Ortrugo, Trebbiano
Body: Medium to full
Notes: Deep amber and opulent. Dried apricot, orange blossom honey, saffron, roasted nuts, and a long, grippy tannic finish with extraordinary depth. One of the great orange wines of Italy — full stop.
Pairing: Aged hard cheeses, roasted pork, rich pasta dishes, saffron risotto, or charcuterie boards with serious ambition.
La Stoppa "Ageno" is widely regarded as one of Italy's benchmark orange wines and a foundational reference point in the modern natural wine movement. Produced by Elena Pantaleoni at La Stoppa's historic estate in Rivergaro in the Colli Piacentini of Emilia-Romagna, Ageno is made from Malvasia di Candia Aromatica — an intensely aromatic indigenous grape — blended with Ortrugo and Trebbiano, all grown biodynamically on clay and limestone soils. The grapes undergo extended skin maceration of up to three weeks in open wooden fermenters with native yeasts, followed by aging for two years in large neutral oak casks with zero additions and no filtration. The result is a wine of extraordinary textural density, aromatic complexity, and structural grip that rewards both immediate drinking and years of cellaring. Named after a local farm worker who helped shape the estate for decades, Ageno is a wine with soul, history, and undeniable presence.`
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.