Moscato Ottonel and Vidal grapes are harvested young, to capture the fruit’s acidity, and in a traditional Passito method, allowed to air dry and raisinize on racks open to outdoor ventilation for months, concentrating flavors and sugars. A lengthy fermentation is induced naturally in older barriques, where aging continues for another year, in protracted lees contact, continuously stirred. Incomparably vigorous and luscious, every vintage is destined for lengthy cellaring.


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Tradition in Extradition



Cellar Life


We were fortunate to enjoy an excellent to outstanding growing season in 2017. The season started with an early bud-break followed by ideal gentle Spring rains, which supported good bloom for the clusters. The early Summer was warm, never becoming hot, and the grapes ripened with good speed. We started harvesting in perfect conditions with Moscato on August 8th, and finished with Goodlow Mountain's Cabernet Sauvignon on October 8th. All varietals showed great character, making this harvest reminiscent in style of 2007 and 2014, and among the best we have experienced.

Virginia Governor's Cup Competition 2021 Gold Medal
Critics Challenge International Wine Competion 2021 Platinum Medal, 96 Points, Best in Show, Dessert
San Francisco Chronicle International Wine Competition 2021 Double Gold Medal
Atlantic Seaboard Wine Competition, 2021 Gold Medal, Best in Category
Sommelier Challenge IWC, 2021 Platinum Medal, 95 Points, Best in Show Dessert
Fermentation Natural fermentation in older, very neutral barriques of French oak with native yeasts, over several months
Aging 24 months minimum in older barriques of French oak, very neutral
Composition Moscato Ottonel 50%, Vidal 50%
Analysis Alcohol, 13.5%
Residual Sugars, 14.5%
Total Acidity, 0.85%

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