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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...
It is at the same time expression of some peculiar characteristics of the Sauvignon grape and of the typical characteristics of the Piacenza area: a Sauvignon with an aroma of elderberry, tomato and peach leaf, with citrus and vegetable nuances and a mineral background.