Ageno is named after the banker who founded the estate back before Elena's dad took over.
The vines are planted in heavy clay. The fruit is harvested together, destemmed and fermented with native yeasts in a mixture of stainless and concrete tanks. Maceration with the skins lasts 3 - 6 months; warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch. Malolactic fermentation normally occurs. In the spring the wine is racked into a combination of old barrique and stainless steel and aged for a year, followed by two years in bottle before release.
No sulfur added.
| Copyright © 2024 All rights reserved | Website Powered by WineFetch |
Sign up for the ENO Fine Wines and Spirits newsletter and be among the first to know about upcoming specials at the store!
|
