90% Malvasia di Candia/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 with the skins lasts at least 4 months. Malolactic fermentation normally occurs. In the spring, the wine is racked into 40-hectoliter Slavonian oak botti and aged for at least 2 years. The wine is bottled without filtration or sulfur and aged further. Ageno vintages are released when deemed fully ready, not in chronological sequence, e.g. 2019 came out alongside 2016, followed by 2018 and then 2020. 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.