Ageno

The vines grow on silty-clayey soil; the roughly 25-year-old vines are trained in simple Guyot and planted at a high density of 6,000 plants per hectare. After hand-harvesting, the wine undergoes four months of skin maceration in stainless-steel and/or concrete vessels. Fermentation takes place spontaneously with indigenous yeasts, after which the wine matures in 40-hectolitre oak casks and in bottle. The long skin contact shapes a full-bodied, structured white wine with tannin, spicy depth and an orange-wine character. Average production is around 30,000 bottles.