Winery La StoppaAgeno
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with lean fish, shellfish or mature and hard cheese.
The Ageno of the Winery La Stoppa is in the top 50 of wines of Emilia.
Taste structure of the Ageno from the Winery La Stoppa
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Ageno of Winery La Stoppa in the region of Emilia-Romagna is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Ageno of Winery La Stoppa in the region of Emilia-Romagna often reveals types of flavors of cherry, grapefruit or oaky and sometimes also flavors of tropical, citrus or smoke.
Food and wine pairings with Ageno
Pairings that work perfectly with Ageno
Original food and wine pairings with Ageno
The Ageno of Winery La Stoppa matches generally quite well with dishes of pasta, shellfish or mature and hard cheese such as recipes of spaghetti cacio e pepe, spanish paella or savoyard tarts.
Details and technical informations about Winery La Stoppa's Ageno.
Discover the grape variety: Ekigaïna
Deeply coloured and structured reds with a deep ruby robe, firm to powerful tannins and a dense palate, with signature aromas of black fruits (blackberry, blackcurrant), plum, spices and balsamic notes. Fine ageing potential as a tannic red. Grown mainly in the South-West for IGPs, it offers excellent potential for red wines with ageing ability. French black grape obtained in 1956 by crossing Tannat × Cabernet Sauvignon, like Arinarnoa.
Last vintages of this wine
The best vintages of Ageno from Winery La Stoppa are 2003, 2017, 2015, 2013 and 2009.
Informations about the Winery La Stoppa
The Winery La Stoppa is one of of the world's greatest estates. It offers 20 wines for sale in the of Emilia to come and discover on site or to buy online.
The wine region of Emilia
Kingdom of Lambrusco, the world's most-drunk sparkling red. Convivial, accessible sparklers from the Grasparossa (the fleshiest and most tannic), Salamino (balanced), Sorbara (pale and floral with red fruits) and Maestri varieties: ruby colour, lively foam, signature notes of cherry, raspberry, violet and flowers, fresh acidity. From dry to off-dry, perfect with Parma and Modena charcuterie. Also aromatic Malvasia and fresh Trebbiano.
The wine region of Emilia-Romagna
Kingdom of Lambrusco: fresh, fruity sparkling reds (blackberry, cherry, violet), from gourmet dry to convivial off-dry, perfect with local charcuterie. World's best-selling sparkling wine on the Emilia side (Sorbara, Grasparossa, Salamino). East, Romagna: supple fruity Sangiovese, Albana (Italy's 1st white DOCG, 1987) ample and almondy. Also red Gutturnio and white Pignoletto.
The word of the wine: Physiological maturity
The stage of ripeness of the grape berry when it has reached an optimal weight and when the sugar and acidity levels have stabilized.
