“I inherited the estate and quickly understood that the

“I inherited the estate and quickly understood that the vines can and will outlive me and the fact that today I am responsible for them is random and limited in time; being a custodian to the land and preserving the environment rather than imposing myself on nature was a spontaneous choice.” -Elena Pantaleoni Grapes are from vines with an average age of 30 years. Grapes are destemmed and macerated with the skins for about 30 days; “a cap of skins and seeds forms and is not broken but is kept moistened with the fermenting wine. Fermentation is with native yeasts only in steel tank; malolactic fermentation occurs naturally as well. The wine is aged for a year, half in stainless steel and half in used French oak, followed by two years in bottle before release” - @bowlerwine Copper-bronze in colour, very aromatic; with evolving layers of peach, apricot, amber resin, marigold, chamomile, ginger, white pepper, spearmint, trace of hay and wisp of campfire smoke. Apricot, mango, pear, peach, earth, citrus blossom, orange zest clover honey fuse with Yunnan black tea tannins and fresh acidity. Lemon, chamomile, candied ginger and smoky minerality linger between each silky sip. Complex, engaging, with an esoteric edge. 90% Malvasia di Candia Aromatica, 10% Ortrugo & Trebbiano Toscano 13% Alcohol La Stoppa ‘Ageno’ Bianco Emilia IGT 2013 #vinobiologico #vinvivant #vinnaturel #vinbiologique #lowintervention #organicwine #skinfermented #vinnaturel #skincontactwine #drinkbetterwine #emiliaromagna #vinoitaliano #italianwinelover #orangewine #naturalwine #winereview #instavino #winestagram #italianwine #biancoemilia #malvasiadicandiaaromatica #lastoppa #ageno13 #caravino