Paxxito
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.
Featured Profile
Tradition in ExtraditionVintage Factors
Year
2018
Cellar Life
25yrs
2018 will be remembered by all Virginia growers as one of the most challenging, characterized by a mild spring with early and very fruitful bud break, followed by well above average rainfall in June and July which required extensive leaf pulling and mowing. In our district we experienced a warm and fairly dry August which allowed good to very good ripening, certain parcels with greater water drainage performed at high quality levels.
Awards
Virginia Governor's Cup Competition 2022 | Gold Medal |
Winemakers Challenge International Wine Competion 2022 | Platinum Medal, 94 Points, Best in Show, Dessert |
Critics Challenge International Competition 2022 | Gold Medal |
Vinification
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, 13.0% |
Residual Sugars, 14% | |
Total Acidity, 0.78% |