It is produced using an old traditional winemaking method, where the grapes are macerated on their skins (indigenous yeast, no added sulphur) for up to a month, or more, to create an orange wine. It helps that Ortrugo tends to orange in any case. The result is rich in colour, tannic and complex.
During last year’s visit, she told me that the first Ageno was first produced in 2002. “We do not have a long experience of this wine,” said Elena and she recommended serving it at 15 degrees.