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Ageno by Elena Pantaleoni' La Stoppa was born in Rivergaro from Malvasia di Candia Aromatica 60%, 40% Ortrugo and Trebbiano, grown on clay-loam soils. In vineyard agriculture is natural, grassing spontaneous. There are no fertilizing, herbicides and pesticides. In the cellar the wine process provides a maceration of 30 days using only indigenous yeasts...