90% Malvasia di Candia and 10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is harvested by hand, destemmed and fermented with native yeasts and no sulfur in tank. Maceration generally lasts at least four months - in the case of 2018, it was six months. Malolactic fermentation naturally occurs. In the spring, the wine is racked into 40-hectoliter Slavonian oak botti and ages two years years. The wine is bottled without filtration or sulfur and aged further. Like 2019, 2018 finished completely dry. Ageno vintages are released when deemed ready, not in chronological sequence, e.g. 2018 (released in 2022) came out after 2019. The name "Ageno" is in homage to the original owner of La Stoppa, Giancarlo Ageno, from whom proprietor Elena Pantaleoni's father bought the property.