2020 La Stoppa Ageno90% 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,