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
2019
Cellar Life
25yrs
We will be celebrating the 2019 growing season for many years to come, for giving us white wines of great intensity and fragrance, and reds of unquestionably long age-worthiness. The whole season was ideal, from a frost-free spring with abundant moisture, to a summer with moderate rainfall and steady warm temperature building to extended, emphatic heat, with clear skies permitting optimum pacing of picking in the early fall.
Awards
Robert Parker Wine Advocate online, 05/2023 | 92 Points |
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% |