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


The vintage was characterized by intermittent rains and warm conditions from Spring into early Summer, which induced vigorous vine growth. Long days became a must, of leaf removals and edging around the clusters to allow sunshine to penetrate in the “fruit zone.” Ideal dry conditions arrived in August and were sustained throughout the entire harvesting period for the Paxxito varietals.

Virginia Governor's Cup competition, 2019 Gold Medal
Sommeliers Challenge IWC, 2018 Gold Medal
Robert Parker Wine Advocate, online, June 2020 93 Points
San Francisco International Wine Competition, 2019 Double Gold Medal, Best in Class, 97 Points
San Francisco Chronicle International Wine Competition, 2019 Gold Medal
Virginia Governor's Cup Competition, 2021 Virginia Governor's Cup Winner and Governor's Case selection
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, 16.0%
Total Acidity, 0.85%

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