At a glance

Producer

La Stoppa

Region

Emilia-Romagna, Italy

Grape variety

Malvasia di Candia Aromatica, Ortrugo, Trebbiano

Wine type

Orange

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

35-50 USD

Tasting profile

Orange hue, aromatic bouquet with notes of dried apricot, tea leaves, herbs, and a slight oxidative character

Evolution: Develops more pronounced nutty, spicy, and complex earthy aromas over time

At peak: Complex layers of dried fruits, savory herbs, and fine tannins integrated with vibrant acidity

Structure

Acidity

High acidity

Tannins

Medium to moderate, fine-grained

Alcohol

13.5% ABV

Aging potential

10-15 years

Drinking window

Peak drinking

2025 to 2029

Optimal window

2023 to 2030

Current status

Approaching early maturity

Current condition

Fresh with developing complexity, good structure

La Stoppa Ageno 2020 has balanced tannin and acidity structures typical of its skin-contact style, with the vintage's freshness allowing optimal drinkability starting around 3 years after harvest, peaking between 5-9 years when tertiary notes fully evolve while preserving freshness.

Food pairing

Perfect with rich seafood dishes, roasted poultry, mushroom risottos, aged cheeses, and dishes with umami flavors such as truffles or soy-based sauces.

Serving

Serving temperature

14-16°C / 57-61°F

Decant

Yes (30-60 minutes) — To soften tannins and allow aromatic complexity to open up

Sustainability

Sustainability score: 8/10

La Stoppa emphasizes organic agriculture, biodynamic principles in vineyard management, minimizes chemical inputs, uses natural yeast fermentations, employs water conservation techniques, and uses lightweight bottles with recycled glass to reduce carbon footprint.

La Stoppa is well-regarded for sustainable viticulture practices in Emilia-Romagna, focusing on organic certification, biodiversity preservation, limited intervention winemaking, energy-efficient cellaring, and environmentally conscious packaging. Their 2020 Ageno reflects this commitment, contributing positively to sustainability.