This wine is named after the founder of La Stoppa, lawyer Ageno, who was the first to believe and give value the great potential of this area. Obtained after a long spontaneous maceration from grapes of this hot and low yielding land. A person responsible for production is Giulio Armani.

• First Production: 2002
• Agriculture: Organic, natural green cover between the rows. No fertilizing, weed killers or pesticides
• Soil Type: Clay Silt
• Trellis System: Simple Guyot
• Age of vines: 20 years
• Density: 6000 plants per hectare
• Vinification: 4 months maceration on skins in stainless steel and/or cement tanks
• Fermentation and aging: Spontaneous fermentation with indigenous yeasts, aged in 40 hectolitre wooden tanks and in bottle for a time necessary, no filtration or sulphites added
• Average production: 15 000 bottles

90% Malvasia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is co-harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch). Malolactic fermentation normally occurs. In the spring the wine is racked into botti and aged for at least a year, followed by 2 or more years in bottle before release. There is no sulfur added at any point to this wine. The vintages are not necessarily released in sequence: for example, the 2017 has been released (fall 2020) ahead of the 2016. 2017 is also the first year of a new label design as well as Vino Bianco rather than IGT status. The name "Ageno" is in homage to the original owner of the estate, Giancarlo Ageno.

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