La Stoppa Ageno
La Stoppa is an ancient winery located in Piacenza area in the region of Emilia Romagna all the vineyard are in the hill of the Val Trebbiolo on top of the river Trebbia.
In 1973 the Pantaleoni family bought the property, and today the company is run by Elena Pantaleoni and Giulio Armani the winemaker and also owner of the winery Denavolo; all the vineyards are managing under organic farming and certified by "Ente Suolo e Salute".
The property account on 30 hectare of vineyards dedicated around different grapes varieties indigenous in the area as Ortrugo, Trebbiano, Malvasia di Candia Aromatica are the white and the red are Bonarda and Barbera. The soil consist of heavy clay and limestone. The climate are very hot in the period of growing season with a daily cool nights which help the wine to rest and extend the growing season and also help retain freshness on the wine "acidity" and the loss of volatile aroma. A minimal intervention approach is taken in the cellar and the wines fermented on their native yeast, sulfur is never added during vinification only in a small doses at the bottling. Long skin contact is the key of the winemaking process in regards of the warm climate the winemaker prefer extract as much as possible the polifenol, tannin and all the nutrient present on the skin. Stainless steel and concrete are used for fermentation and small and large barrels for aging.
The wine I had was the Ageno 2006 Amber in color dried apricot and jasmine with honey and spicy notes. Good structure savory and fresh. Honey and almond on the finish. A fairly tannin structure on the palate very pleasant .
The age of the vineyards are 40 years old, the juice sat on the skin for 30 days. The elevage are 12 months between steel and old barrique, two years on bottle… Unfiltered.
60% Malvasia di Candia Aromatica and 40% Ortrugo and Trebbiano.
Emilia Romagna great wine….
In 1973 the Pantaleoni family bought the property, and today the company is run by Elena Pantaleoni and Giulio Armani the winemaker and also owner of the winery Denavolo; all the vineyards are managing under organic farming and certified by "Ente Suolo e Salute".
The property account on 30 hectare of vineyards dedicated around different grapes varieties indigenous in the area as Ortrugo, Trebbiano, Malvasia di Candia Aromatica are the white and the red are Bonarda and Barbera. The soil consist of heavy clay and limestone. The climate are very hot in the period of growing season with a daily cool nights which help the wine to rest and extend the growing season and also help retain freshness on the wine "acidity" and the loss of volatile aroma. A minimal intervention approach is taken in the cellar and the wines fermented on their native yeast, sulfur is never added during vinification only in a small doses at the bottling. Long skin contact is the key of the winemaking process in regards of the warm climate the winemaker prefer extract as much as possible the polifenol, tannin and all the nutrient present on the skin. Stainless steel and concrete are used for fermentation and small and large barrels for aging.
The age of the vineyards are 40 years old, the juice sat on the skin for 30 days. The elevage are 12 months between steel and old barrique, two years on bottle… Unfiltered.
60% Malvasia di Candia Aromatica and 40% Ortrugo and Trebbiano.
Emilia Romagna great wine….
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